Savor bivalves like a pro with these user-friendly tips from an ace shucker. Gary McCready, Sansom Street Oyster House Start with a geography lesson East Coast oysters tend to be brinier than their West Coast counterpoints. On the West Coast, expect cucumber or “melon-forward” flavors, with a metallic zap. Gulf Coast oysters are mild and sweet, washed by waters from the Mississippi. Let your shucker guide you Gary McCready, Sansom Street Oyster House Think seasonally Gary McCready, Sansom Street Oyster House Feast with your eyes McCready says oysters should appear plump, full and a little glossy. Go undressed The best way to taste an oyster is the simplest: unadorned. Gary McCready, Sansom Street Oyster House Savor the swirl As you bite down (do it), sugars from the meat swirl into the brine. Become a regular As many an oyster fan will tell you, that first bivalve can be the gateway to a lifelong passion. Above all: Have fun Gary McCready, Sansom Street Oyster House
A beginner’s guide to ordering oysters
Savor bivalves like a pro with these user-friendly tips from an ace shucker. Gary McCready, Sansom Street Oyster House Start with a geography lesson East Coast oysters tend to be brinier than their West Coast counterpoints. On the West Coast, expect cucumber or “melon-forward” flavors, with a metallic zap. Gulf Coast oysters are mild and sweet, washed by waters from the Mississippi. Let your shucker guide you Gary McCready, Sansom Street Oyster House Think seasonally Gary McCready, Sansom Street Oyster House Feast with your eyes McCready says oysters should appear plump, full and a little glossy. Go undressed The best way to taste an oyster is the simplest: unadorned. Gary McCready, Sansom Street Oyster House Savor the swirl As you bite down (do it), sugars from the meat swirl into the brine. Become a regular As many an oyster fan will tell you, that first bivalve can be the gateway to a lifelong passion. Above all: Have fun Gary McCready, Sansom Street Oyster House