As most die-hard oyster enthusiasts will tell you no oyster is alike. From texture and flavor, to the smoothness of its shell, each type of oyster has distinctly unique characteristics. Comparable to the complexities of wine, oysters have a range of flavors from spicy and briny to fruity and musky. In making sense of these subtleties, the region an oyster originates from, namely the East or West coast, can largely explain the difference in flavor, texture, and appearance.

In general, East coast waters are colder than their West coast counterparts producing mild oysters that are often crisp and sweet. Their shells also tend to be smoother, because the majority of East coast oysters are cultivated while submerged underwater. In contrast, West coast oysters are grown under different conditions with warmer water temperatures. While growing, these oysters remain underwater at high tide and above water during low tide. Due to the constant changing of the tides, their shells are rough and wavy. Fans of West coast oysters believe the harsh conditions they're grown under produce heartier and more flavorful meat.

Whether you favor West coast oysters or are loyal to the East coast varieties, they're all good in our book and we regularly serve a sampling from both coasts each night at The Mermaid Inn.