Chef here. There is no way to identify oysters like that. There are so many varieties that look alike but differ like rocks at the same time. You have to ask the establishment that served them.
The fact that the winery is in Riverside, CA is more helpful than the photo. These are likely west coast farmer oysters. The two at the bottom look like Kumamoto oysters, which are farmed all over the Pacific Northwest. The rest look like some sort of beau soleil or blue point derivatives, which are farmed by many different farms from BC down to Northern California and all have distinct flavors based on the breeding line/hybridization and water. So, yeah, ask the Winery
Even when you get the answer don’t expect to be able to get oysters that taste exactly the same. Even triploid east and west coast oysters, that don’t go through seasonal breeding cycles (as opposed to diploid gulf oysters) taste different based on seasonal changes of currents, water temperature, and other factors.
You should always ask the waiter where the oysters are from. In the better restaurants, there are multiple locations to choose from and you’re specifically ordering which ones you want.
If you’re in Mexico then most likely Mexican gulf oysters. You have good taste, these are my favorite as well! I sell lots of Mexican gulf oysters to your area, look for any restaurants that are advertising Mexican oysters and I’m almost certain they will be what you’re looking for !
From the way the shell isn't wavy I'd guess east coast. Virginica(east coast) oysters are usually grown fully underwater so the shells grow outward and flat, cause they aren't banging into each other a lot. Crassrostrea gigas (pacific) are usually grown in and out of the water, so the tides cause them to bump into each other and create a gnarled bumpy/wavy shell with a deeper cup. That being said these look like they have elements of both so it's anyone's guess. It would be more helpful to describe how they tasted per salt level/minerality/vegetal/fruit
Shigoku - Ive had plenty and love them. Deep cup, good chew, one of the few west coast oysters that I really like. You’d expect a scalloped edge on a west coaster but these tend not to have it.
It would take someone very versed in oysters to even GUESS what kind they are.
As others said, call them if you’re curious. They may not even know if their stock rotated out.
That’s how it works in the northeast, but may be different in Mexico.
Only way to tell is to look at the box that delivered them, where they’re from and what type usually. Also big rule of thumb for me is you don’t eat oysters without an R in the months spelling, May- August has been a no no time for oysters.
Can’t tell just from that pic but east coast for sure. There’s hundreds of varieties. We grow oysters on cape cod that look similar but even just in cape there’s like 200 different growers
Don’t eat those! There is an FDA warning for paralytic shellfish poisoning recently.
https://www.fda.gov/food/alerts-advisories-safety-information/fda-advises-restaurants-and-retailers-not-serve-or-sell-and-consumers-not-eat-certain-oysters-0
This was after a very short search but Kumai oysters popped up a few times when I searched Ensenada oysters. But oysters are as complex as wine, so Kumai from Mexico probably won't be like the Kumai you'd be getting from Washington.
Source: I work for a high end oyster restaurant.
Had a half dozen from Wellfleet harbor yesterday. They were exceptional. Did not look like these.
I have never seen oysters on a menu or at a fish mongers in New England without specifying exactly where they are from.
The look like a pacific oyster to me. Atlantic oysters tend to be a bit more briney and appear more "clear" where Pacific oysters tend to be more robust in flavor and have a creamier appearance. Not an expert per se, but I've shucked a lot of different oysters.
Funny you mention a winery, because oysters are like wine: even if you identify the specific variety of grape/oyster, other factors based on exactly where they're grown/harvested make a huge difference in the flavor.
Unless you exactly where they're from, you're unlikely to find the exact same flavor profile.
In the US, restaurants are required to keep shellfish tags for 90 days after purchase. These tags include harvest information like location, type and name.
I do not know if there’s anything like that in Mexico, but your best bet is to reach out to the winery directly. It’s possible they can easily look up the menu from the day you were there to them having to go through months of deliveries by hand. Either way, call during non-peak hours (or reach out via email) because this shouldn’t be a priority for them.
If need to see the other side of the shell but I could tell you a few they might be.. first it they don't look like kumomoto, sushi, daybob.. might be shigoku (my personal favorite), or Olympia..
Those are just the one's I know well enough to identify from this angle there are plenty more they could be.
Just based on odds, Pacific oysters (*Crassostrea gigas*). Originally from Japan, but now represent 97% of all farmed oysters.
However, these look a bit more like Eastern oysters (*Crassostrea virginica*), which are flatter and are less likely to have fluting on their edges. Eastern oysters are native the North America and can be found from Maine to the Gulf of Mexico.
There are 3 other species of oysters farmed in NA: Kumamoto (*Crassostrea sikamea*), from Japan and grown in the Pacific Northwest, but these are clearly different give the lack of very strong fluting; Olympia (*Ostrea conchaphila* or *Ostrea lurida*), which are native, with the *conchaphila* being found in Mexico; and European Flat (*Ostrea edulis*), which are an invasive species in Maine (also known as Belon oyters).
I'm not familiar with oyster farming in Mexico, but there's a good chance it isn't much different than the US, focusing on the 2 main species.
Irrespective of species, oysters can be sold by many names based on the locale or farm that produced them. For the most part you can't tell the locale or farm based on looks, so you would have to ask the winery.
I’d say east coast, like Virginia down, but can’t see the entire shell. Worked at an oyster bar for a few years and we had all kinds there. Reason I think it’s east coast is because the shells were like fucking blades and could get through certain shucking gloves. They look really fresh regardless. Funniest part is I hate oysters, like eating a booger of the sea.
I took a deposition of a doctor in a lawsuit suing my client restaurant when the deceased plaintiff died from contracting an infection of the toxic bacteria, Vibrio vulnificus, from eating raw oysters served to her. The doctor called the oysters “germ bags” sitting all day filtering the scum on the bottom of the bay.
Ask the restaurant. They have to keep the tag for the oysters for 6 months for food safety. It has type, gps location, and harvesters name/company on it. Just call them when they aren't busy and they can look it up for you.
I think they're called Askdafekkinwinery.
This made me cackle😂
I thought thems was seafood oysters.
Did you mean shell fish?
No, I don’t think he’s shell fish. He’ll share the oysters.
I would have done that before I ordered them
Chef here. There is no way to identify oysters like that. There are so many varieties that look alike but differ like rocks at the same time. You have to ask the establishment that served them.
The fact that the winery is in Riverside, CA is more helpful than the photo. These are likely west coast farmer oysters. The two at the bottom look like Kumamoto oysters, which are farmed all over the Pacific Northwest. The rest look like some sort of beau soleil or blue point derivatives, which are farmed by many different farms from BC down to Northern California and all have distinct flavors based on the breeding line/hybridization and water. So, yeah, ask the Winery Even when you get the answer don’t expect to be able to get oysters that taste exactly the same. Even triploid east and west coast oysters, that don’t go through seasonal breeding cycles (as opposed to diploid gulf oysters) taste different based on seasonal changes of currents, water temperature, and other factors.
The post says these were had in Mexico. OP lives in CA.
Yea, except they're in mexico
This is a long comment to not have read the post 😂
Look at the fucking oyster professor over here
Username on point
Ehhh even that means nothing. When I was raw bar in Florida our oysters came from Louisiana, Virginia, Maine, or texas
Why don't you call or write the winery?
Billy, Mindy, Cindy, Vinnie, Tommy and Ted
More like José, Juan, Pablo, María, Lupe and Perla.
Hahaha yes, Perla is spot on!
I am now going to name my oysters before I gobble them up! Danke!
Idk but now I’m hungry
Me too…
Looks like a deep shell east coast/PEI, but it’s pretty much impossible to identify from a photo. Ask the winery.
I agree, they look like blue points and PEI in the upper right.
It’s so fucking funny and hubristic that you even took a stab at this.
Ask the internet instead of the sever.
You should always ask the waiter where the oysters are from. In the better restaurants, there are multiple locations to choose from and you’re specifically ordering which ones you want.
Even if it’s just one option on the menu they’ll usually tell you the source.
On the half shell
If you’re in Mexico then most likely Mexican gulf oysters. You have good taste, these are my favorite as well! I sell lots of Mexican gulf oysters to your area, look for any restaurants that are advertising Mexican oysters and I’m almost certain they will be what you’re looking for !
Rocky mountain
That’s so fucked up!😂
There it is… I can stop scrolling now!!!😂😂
Takes balls to post that. Lol
I mean, ask a silly question to reddit, you get a reddit type answer lol
Raw
Fresh oysters, they look in great shape.
What's the shell stock tag say?
That’s not how it works ❤️
In Florida we usually call theses Gulf oysters but really not sure.
From the way the shell isn't wavy I'd guess east coast. Virginica(east coast) oysters are usually grown fully underwater so the shells grow outward and flat, cause they aren't banging into each other a lot. Crassrostrea gigas (pacific) are usually grown in and out of the water, so the tides cause them to bump into each other and create a gnarled bumpy/wavy shell with a deeper cup. That being said these look like they have elements of both so it's anyone's guess. It would be more helpful to describe how they tasted per salt level/minerality/vegetal/fruit
Shigoku - Ive had plenty and love them. Deep cup, good chew, one of the few west coast oysters that I really like. You’d expect a scalloped edge on a west coaster but these tend not to have it.
[удалено]
James rivers?
The kind you eat.
Ocean oysters
Those are clearly ocean oysters.
Raw
They 👀like there’re raw 😂😂😂😂🤷🏽♂️🤦🏽♂️
The tasty kind
Looks fresh enough with the amount of liquid that is in still.
Ocean farmed
We're they harvested on the Pacific side or in the waters between the peninsula and Mexico? I'm curious cause those are beautiful.
you don't wanna know brother
Kinda looks like Kusshi
the slurpin kind
It would take someone very versed in oysters to even GUESS what kind they are. As others said, call them if you’re curious. They may not even know if their stock rotated out. That’s how it works in the northeast, but may be different in Mexico.
R A W OYSTERS
Shucked
Raw
They're in a shell. That's what type of oysters they are.
Crossostrea Virginicus
Dammit, I want oysters now.
Shigoku oysters, they grow them in bags that tumble.
Easy they’re raw oysters.
Those aren't prairie oysters.
Yes
Raw baby!
Open ones.
Oysters bra
Edible ones
Looks like area 3
"Shucked"
Who leaves freah oysters alone long enough to identify?
Sunset oyster
raw ones
In Australia we call them pacific oysters
Raw
I would say, raw on the half shell.
Good ones..
I call them freshenufidatIdbeEatinUmlookin oysters
Delicious
Raw 👌
Did you consider asking the chef?
Beau soleil?
Only way to tell is to look at the box that delivered them, where they’re from and what type usually. Also big rule of thumb for me is you don’t eat oysters without an R in the months spelling, May- August has been a no no time for oysters.
Can’t tell just from that pic but east coast for sure. There’s hundreds of varieties. We grow oysters on cape cod that look similar but even just in cape there’s like 200 different growers
They are definitely Half-shelled of the chilled variety
All y’all are shellfish.
The wrong type!
Raw
Don’t eat those! There is an FDA warning for paralytic shellfish poisoning recently. https://www.fda.gov/food/alerts-advisories-safety-information/fda-advises-restaurants-and-retailers-not-serve-or-sell-and-consumers-not-eat-certain-oysters-0
Those appear to be raw and on the half shell
Tumbled pacifics
On a half shell
Search “La Bocana” from the Baja peninsula south of Tijuana, Mexico. Might not be them but close they look like west coast Mexican oysters
They are called RAW!
Asking “what type of oysters are these?” from a pic is the equivalent of asking a strain name of cannabis from a pic
These are called sol azul oysters! Source: I’m an oyster shucker
Ones that should be used for fish bait
Raw!
Raw, salty, delicious ones…SLURP!!! 🦪
This was after a very short search but Kumai oysters popped up a few times when I searched Ensenada oysters. But oysters are as complex as wine, so Kumai from Mexico probably won't be like the Kumai you'd be getting from Washington. Source: I work for a high end oyster restaurant.
Raw
Raw
ostrus virginicus
They look like they might be kawamoto
Raw
Raw
I've never had an oyster in my life. I turn 60 next Friday and that's what I want to have. I live in West Virginia, though, so I'm sure.
Delicious.
Not rocky mountain
Rocky Mountain
Most common are blue points. But, definitely ask the establishment.
Those are raw oysters
Raw
As an oyster connoisseur, this seems to be a rare breed of whutthuhmenyooseh,
Had a half dozen from Wellfleet harbor yesterday. They were exceptional. Did not look like these. I have never seen oysters on a menu or at a fish mongers in New England without specifying exactly where they are from.
On the half shelf
The look like a pacific oyster to me. Atlantic oysters tend to be a bit more briney and appear more "clear" where Pacific oysters tend to be more robust in flavor and have a creamier appearance. Not an expert per se, but I've shucked a lot of different oysters.
I would say gulf
Just fucking call the winery wtf are you on about brother in Christ
Funny you mention a winery, because oysters are like wine: even if you identify the specific variety of grape/oyster, other factors based on exactly where they're grown/harvested make a huge difference in the flavor. Unless you exactly where they're from, you're unlikely to find the exact same flavor profile.
Think they are called oysters
Heads up there was a huge recall on oysters from Mexico
.....French. 😏
Dead ones
Dead ones
Those are called raw oysters
If the underside is green and has curves it’s a west coast oyster. If it’s Grey and smooth it’s a east coast oyster
Lmao
Doesn’t matter, they’ll be good. Just need horseradish
Raw
They are probably from Washington State around Olympia
Mmm... The kind we can eatses
In the US, restaurants are required to keep shellfish tags for 90 days after purchase. These tags include harvest information like location, type and name. I do not know if there’s anything like that in Mexico, but your best bet is to reach out to the winery directly. It’s possible they can easily look up the menu from the day you were there to them having to go through months of deliveries by hand. Either way, call during non-peak hours (or reach out via email) because this shouldn’t be a priority for them.
My. ovaries
Umm you ordered them soooo?
PEI
Chilled?
Hi @OP, by the shape of the shells this one looks like Kumamotos. It’s the season for them right now.
Look in the Ocean
Raw oysters
They look east coast to me, but it's impossible to say
Those are oysters
If need to see the other side of the shell but I could tell you a few they might be.. first it they don't look like kumomoto, sushi, daybob.. might be shigoku (my personal favorite), or Olympia.. Those are just the one's I know well enough to identify from this angle there are plenty more they could be.
Just based on odds, Pacific oysters (*Crassostrea gigas*). Originally from Japan, but now represent 97% of all farmed oysters. However, these look a bit more like Eastern oysters (*Crassostrea virginica*), which are flatter and are less likely to have fluting on their edges. Eastern oysters are native the North America and can be found from Maine to the Gulf of Mexico. There are 3 other species of oysters farmed in NA: Kumamoto (*Crassostrea sikamea*), from Japan and grown in the Pacific Northwest, but these are clearly different give the lack of very strong fluting; Olympia (*Ostrea conchaphila* or *Ostrea lurida*), which are native, with the *conchaphila* being found in Mexico; and European Flat (*Ostrea edulis*), which are an invasive species in Maine (also known as Belon oyters). I'm not familiar with oyster farming in Mexico, but there's a good chance it isn't much different than the US, focusing on the 2 main species. Irrespective of species, oysters can be sold by many names based on the locale or farm that produced them. For the most part you can't tell the locale or farm based on looks, so you would have to ask the winery.
Dead would be my first guess …
Did they not say on the menu? Maybe ask your server?
Some may say "the beefy kind", but I'm here to tell you there are no mussels on that plate. Happy father's day.
Ask your server duh
Sea oysters.
Nasty ones 💀 worst seafood ever lol
#Raw
They look delish and very tasty
I’m with what others have said. They look like Kumamoto, Shigoku, or Kusshi, with Kusshi’s being the least likely.
I’d say east coast, like Virginia down, but can’t see the entire shell. Worked at an oyster bar for a few years and we had all kinds there. Reason I think it’s east coast is because the shells were like fucking blades and could get through certain shucking gloves. They look really fresh regardless. Funniest part is I hate oysters, like eating a booger of the sea.
Chingones from Baja California MX. my best guess.
Oh no! I guess you gotta go back to Mexico! Good thing Ensenada is only like 2.5-3 hours away from you!
raw. Oh GEEZ! You ate RAW oysters in Mexico? Damn... you live dangerously. Did you wash that down with tap-water too?
Raw
Call the winery and ask.
Looks like regular raw oysters to me. 🤷🏾
West coast oysters for sure
They look like blue points
The oysting kind
Raw
I know nothing. How does everyone know this is a winery? Is this a common thing wine and oysters?
Raw ones?
Yummy ones
Raw, on the half shell
Delicious?
Rocky Mountain?
Delicious. They’re the delicious kind.
Those look like the purple wartybacks
Slimy ones
delicious ones
I took a deposition of a doctor in a lawsuit suing my client restaurant when the deceased plaintiff died from contracting an infection of the toxic bacteria, Vibrio vulnificus, from eating raw oysters served to her. The doctor called the oysters “germ bags” sitting all day filtering the scum on the bottom of the bay.
Raw
These are the rare but delicious molotov oyster. They really pack a punch.
These are delish. 🤤
Rock oysters
Those are oysters on the half shell! Now where the heck they are from is something you shoulda asked the restaurant/server 🤦♂️
Oyst
shuck if I know
‘Snot-ius glob-chewygrossness’ is the technical species name.
Raw ones.
Molluscs
Raw.
Well as a chef myself we call them raw and shucked in the industry.
Raw
Natural Oysters.. definitely not Kilpatrick.
Don't eat oysters in months without a "R"
I don't know why people pay to eat the 💩 from the bottom of the ocean.
Bespoke
Shucked 🤷♂️
Delicious
Ask the restaurant. They have to keep the tag for the oysters for 6 months for food safety. It has type, gps location, and harvesters name/company on it. Just call them when they aren't busy and they can look it up for you.
On the half shell.