The finish is sweet with a light briny flavor. Other wise known as the belon oyster of France, it was once the most widely cultured oyster in Europe. Now grown in the northwest the European flat is quickly growing in popularity. Strongly flavored with a distinctive, metallic finish. Atlantic Oyster Crassostrea Virginica Indigenous to the Atlantic and gulf states.
Shells range from flat on the Atlantic to oblong and deep cupped in the gulf.
A generic term for these oysters is Blue Points. Varieties from the south and gulf coasts are deep cupped with a softer earthier flavor. The oysters from the mid-Atlantic and northeast are crisp tasting, and distinctively saltier with a shallow shell. Because the taste of the oyster depends on the water conditions where it is grown to market size. No two oyster beds share the same exact growing conditions, just as no two vineyards growing the same variety of grape will have the same soil, water, and weather conditions.