For a true oyster lover – the purists, if you will – just thinking of eating fresh oysters can induce instant recall of the cucumber-fresh, briny meat fairly smacking of the sea and tangy minerals.
However, lovers of shellfish seem to be divided on the issue of whether oysters are better cooked or raw. I have concluded that categorically there are those who hate oysters and won’t eat them in any form, there are those who will eat oysters only if cooked, and then there are those who enjoy oysters on the half shell or really any way they can get them. No other food evokes such strong feelings of utter bliss or revulsion.

Once a favorite of emperors and kings, synonymous with decadence and excess, oysters, for some, are considered to be in a class apart along with caviar and foie gras, the piece de resistance in the menus of inspired chefs and the ultimate at posh parties given by the most discriminating hostesses. Additionally, knowledge of oysters and their cultural sources has become a bit of a status symbol, akin to an understanding of fine cognac or Cuban cigars. Unique in a group of foods that includes truffles, lobster, artichokes, mangoes, passion fruit, and a score of other “love” foods, oysters seem to be fare for the initiated few. There is a mystery, a subtlety, a quality that defies explanation.

More than 90% of all West Coast oysters are grown in Washington State. San Juan Island is fortunate to have its very own exceptional shellfish aquaculture farm – Westcott Bay Sea Farms. Located on the shore of Westcott Bay with adjoining Garrison Bay forming a unique estuary system enriched by the clean, cold waters of the Straits, this extraordinary sea farm sells primarily to restaurants. However, oysters are also available for sale on site or, for a real treat, indulge yourself in their scheduled U-Pick Specials – personally pluck these little gems from their beaches for a very reasonable price. Affordable splendor!

We here in the Pacific Northwest know that one of the very best ways to eat oysters is to throw them on the grill. If not, then served freshly opened and kept cold on a bed of ice with lemon juice and freshly ground pepper.