Great news for oyster lovers! The Point Reyes Oyster Company recently started selling Kumamoto, Pacific and other oysters at the downtown Walnut Creek farmers market. In business since 1989, they farm oysters at Tomales Bay right next to Hog Island Oysters. When I dropped by I peppered the man there with all kinds of questions on preparation and safe food handling and he patiently explained how to tell a good oyster from a bad one (knock on it), how to open it (with a screwdriver and butter knife if you don’t have an oyster shucker) and more.

From their website:

We sell many different types of shellfish, including miyagi and kumamoto oysters, manila clams and bay mussels.
Our miyagi oysters are cultured in floating bags at the top of the water column where algae is most dense. These oysters develop a nicely cupped shell. The purple-brown shells are easily opened to expose a blonde meat nearly filling the cup. The sweet soft meat develops a salty tang as it crossed your tongue.
Our kumamoto oysters are cultured in rack tied mesh bags high in the intertidal zone. These little oysters develop plump meats and an extended shelf life. The silver-brown shells are among the easiest to open. Being diminutive has not hampered the reputation of these oysters. Their buttery-sweet taste and firm texture attract novice and confirmed oyster lovers alike.

I’m definitely coming back ASAP with an ice cooler to try these oysters. How do you eat oysters at home, barbecue-style or raw? What kind of sauce to use? Just some lemon juice?

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