Because they don't spawn, they're in season year-round. Product Profile Pacific Northwest oysters are mild and sweet, with a briny flavor and crisp texture. Those from California have a slightly stronger taste. As with all oyster species, flavor depends on the waters in which it is grown. The deeply cupped, elongated shell is curly, thick and silvery gray to gold.
Meat is creamy white, sometimes with a dark fringe around the mantle.
Shell and meat colors vary by region and season. Oyster meats should be plump and juicy. Dramatic meat discoloration suggests poor quality, but slight shades of pink, green or black may reflect diet and regional conditions. Just tap on the shell to see if it closes. While raw oysters pose a danger to a small segment of the population, there has never been a case of Vibrio from Pacific oysters grown in the United States or Canada.