Features

The wood handle of these knives is made from the up-cycled decking of the 125 Oyster Boat, "Laurel". It's really an extraordinary story. Learn all about it at www.Laurel1891.com. So far, only 50 knives have been made from the wood we recovered. Only enough wood was recovered to make about 1500 knives. All knives made in the USA.

While there are more than 5 edible species we speak of THE 5 which are generally available in the US. One of those is Ostrea Lurida. This is the species that is native to the pacific coast of North America. It is also one of the species which comes in only one “variety”. That variety is known as Olympia and is farmed only in Washington State. Here’s a short video about how to shuck them.

Here’s a short video that give a brief introduction to ALL 5 SPECIES that are commonly consumed in North America. One post editorial note: Virginica oysters (East Coast Oysters) are indigenous to the Gulf Coast too, not just the Atlantic Coast. 

 

September 16 - October 1st. New York Oyster Week turns 5 in 2016! Please join us this September for our FIFTH ANNUAL pairing of original events & elite oyster destinations. 

Here are two great apps EVERY Oystafarian should download today: Oystour & Pearl! Both come from entrepreneurs in The Big Oyster, NYC! And both are available for iPhone and Android. We happily recommend both. Learn about oysters or get the details on an oyster variety you are considering. Check in at a raw bar or find the oysters you love at a raw bar near you. 

A few of our favorite books about oysters. From left to right...

THE ESSENTIAL OYSTER by Rowan Jacobsen: The new oyster bible. A must read. Beautiful photography. 

THE GRAND CENTRAL OYSTER BAR COOKBOOK by Sandy Ingber: The Bishop of Bivalves gives away all (or many) of his secrets. 

OYSTER by Drew Smith: A very cool overview from a British perspective.

Any serious Oyster Aficiondo is well served to use Patrick McMurray’s Oyster Tasting Wheel. It’s genius! Keep in on your phone in your photo albums for easy access.
 
While there are hundreds (possibly thousands) of oyster varieties there are really only a few oyster species. We are talking only about “edible & commercially viable oysters" here. Lets understand “Varieties” (not varietals) first.

Oyster lovers of the world unite!  The OysterHood is proud to announce the establishing of "International Oyster Day”.  Starting this November 18th there will be a single day during prime oyster season to celebrate oysters world wide.

Life is GOOD in The OysterHood! EMPIRE OYSTER presented by Thrillist is SOLD OUT with 550 Oystafarians coming to slurp up of some of the finest oysters ever presented under one roof at one time. If you were lucky enough to snag a ticket, well, here’s some info you can use to make your friends who missed the oyster boat feel even worse about it. You’ll be a part of an historic event.

Remember that time you took a hot date to the oyster bar trying to be a big shot and you slurped a little sucker without first using your fork to detach it from the shell and you ended up with a mouthful of mignonette and no meat and you looked like a total idiot? Remember?? Well, no more, my friends!

We all have “that” friend that knows more about wine then the rest of us, and to our dismay (or delight) they always take the lead on choosing the bottle for the table. We want you to be “that friend”, but for oysters.  It’s time for you to own an expertise, and with these 5 myth-busting talking points, you will quickly become the go-to oyster expert in your circle.

 

Are oysters really aphrodisiacs? I’m asked that question every time I present an oyster-and-wine-pairing seminar, host a group of oyster lovers on an oyster farm, or train a restaurant’s staff. I am far from the first to opine on the subject, but I do have my own take on what I consider to be the most interesting, storied, and—yes—arousing of all foods and rituals.