Best damn oysters I've had in awhile, we tried all 24 varieties, and my top three were the Phantom…read moreCreek, Winter Sweet, and the Luna. All our oysters were succulent, but these took the cake, I would have gotten a couple dozen to go, but we came late, and everyone was packing up to go.
As I mentioned, the three oysters I favored to me were more of a delicacy than a treat, the Phantom Creek had a taste similar to a naturally sweet cucumber, the meat ultra buttery and deep in the cup, so there was plenty, the saltwater wasn't too rich, and was almost warm in taste as I slowly ate my oyster(I don't shoot oysters, or use condiments, I chew them unless they're crud quality. )I finished this one by licking a lemon.. absolutely wonderful.
The Luna was also phenomenal, the first thing I noticed was sweetness followed by a light coppery or metallic flavor, as I ate this one, the salt brine and sweetness became more balanced, very light but almost melony, finishing this with lemon really brought our more of a fruity flavor.. maybe like a coppered cantaloupe?
Hahaha
And my last favorite, the winter sweet.. my favorite, and I was fortunate that this one was the last oyster on my plate. This oyster is thick and meaty while still buttery, it required more attention, I first tasted sweetness, then very salty brine, followed by healthy rich mineral flavors, I was in heaven, this oyster is the equivalent to going to the beach rocks, and breathing in deep, savory sweet, salty and deep flavors, I'll keep an eye out for winter oysters from now on, apparently some winter oysters are planted before winter, and ice fished out later, they're sweeter because they overfeed to preempt winter, and so increase their glycogen stores..
If I learned anything from oyster boys, it's that they do a damn fine job.. and apparently I better appreciate the sweet ones.