The 5 Most Costly Kinds of Oysters to Find out about

The best and most expensive oysters in the world come from a range of different regions. While prices are subjected to seasons and availability, these types of oysters always stand at the forefront.

Oysters are usually associated with luxurious dining. Their hefty price tags are accumulated from seasonal availability, their distant sources whether in the seas of Australia, France, or Northern America, and their long growing period. However, there are certain types of oysters that stand out from others. If you’ve tried and loved fresh oysters before, remember to try these premium types when you have the chance.

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5 Kinds of Premium Oysters to Know about

Bluff

Bluff oysters are found in a small body of water in New Zealand, specifically between the town of Bluff and Stewart Island from March to August. Since it’s impossible to farm these expensive oysters elsewhere, they can only be caught in the wild. This justifies the high price. Known as ‘Bluffies,’ they’re described as meaty, intensely briny, and slightly sweet.

Belon

Belon oysters are harvested in the Belon River in France. Although this shellfish used to be quite rare in the past, the growing demand in the past few years has made them more widely available in fine dining restaurants. It’s usually remarked that first-time experiencers should eat with an open mind, for they’re known to have a distinct coppery taste with notes of hazelnut. You may either love it or hate it.

Kumamoto

Since Kumamoto oyster seeds arrived in the United States, their popularity has only grown more and more. Originally, these expensive oysters were harvested in Kumamoto Prefecture and were known for their long grow-out period. ‘Kumies’ are mildly brine, creamy, and have a sweet, buttery finish.

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Coffin Bay

The Coffin Bay oysters found in Australia are known to be one of the best oysters because of the sweet, salty and delicate flavour. The tranquil water in the bay is an amiable environment for the shellfish to develop texture and sweetness.

Fine de Claire

Fine de Claire is a common oyster at several fine dining restaurants, and it’s because they’re easier to consume. With leaner meat and milder flavours, this premium staple is mostly harvested in Marennes, France.