The renowned Blue Point, for example, hails from Long Island Sound. There are also the Chincoteagues, Apalachicolas and Cape Cods, each with its own character. Oysters are harvested from brackish, shallow water with dredges or tongs. Market size is usually 3 to 4 inches. The Eastern oyster is known for its distinctive, salty flavor and meaty texture.
Cooked meat turns ivory.
A sulfur odor indicates a dead oyster. The liquid in which fresh, shucked oysters are packed should be clear. Never buy oysters that do not bear the harvester's name, address, date and certification number, and keep the tag for at least 90 days. This should be done routinely. They should never be heated too quickly or too long.