How to Love an Oyster – Hakai
Most people, even those who know a thing or two about oysters and may perhaps enjoy eating them, have no idea that the sweet and buttery bivalves they are slurping down in San Francisco or Vancouver are not the native species of the West Coast but Japanese imports…It is only on rare occasions at certain bougie establishments that you might encounter the much-smaller Olympia oyster (Ostrea lurida) on the menu, a Proustian remembrance with its miserly portion of meat and coppery taste…