Discover the Best Tasting Oyster Varieties

Rock oyster, mangrove oyster, farmed oyster, what's better?

Reading time : 1 minute, Discovery Chepe Id-367-GAS
Published in 08-12-2024

We must mention that the three types of oysters are a source of vitamins and minerals, and that they are available for consumption most of the year.

The best oyster to taste, we go with the characteristics of each of them to reach a conclusion:

1- Farmed oyster: (Pleasure oyster) Cultivated in marine farms, mainly in the Gulf of California and Northwest of Mexico. Placer oyster production is carried out mainly on floating rafts. The rafts are installed in the coastal lagoons and strings of crops are hung from them.
2- Mangrove oyster: Wild species collected from mangroves, Sonora, Sinaloa, Nayarit, Veracruz, Yucatán are the main producers of this seafood product (Mexico).
3- Stone or sea oyster: Wild species that lives in deep waters of the Pacific and Atlantic. The rock oyster is a mollusk of great gastronomic and commercial value. It is consumed fresh, smoked, canned or pickled. It is a rich source of protein, iron, zinc and vitamin B12.00

Top-Rated Oyster Flavors: A Comprehensive List

What size are these types of oysters?
1-Farmed oyster: It can reach up to 25 cm in length, being larger than the mangrove oyster and the sea oyster.
2-Mangrove oyster: Reaches an average size of 10 cm long.
3-Sea rock oyster: Variable size, generally smaller than the farmed oyster, averaging 5 cm long.

How can we describe its taste?
1-Farmed: Milder flavor and meatier texture.
2-Mangrove oyster: Stronger flavor and firmer texture.
3-Sea rock oyster: Saltier flavor and harder texture.

What dishes are the most popular to consume this type of oysters?
1- Natural raw oysters: Simply open the oysters and serve with lemon, spicy sauce
2-Grilled oysters: Grill the oysters with butter, garlic and parsley.
3-Oysters Rockefeller: Stuff the oysters with spinach, parmesan cheese and bechamel sauce.
4-Oyster ceviche: Marinate the oysters in lemon juice, red onion, cilantro and serrano chili.

This is the conclusion:

Farmed oyster is the largest, with a milder flavor and meatier texture, with a longer consumption season and a higher price. Mangrove oyster is medium in size, with a stronger flavor and firmer texture, with a shorter consumption season and a more affordable price. Sea rock oyster is the smallest, with the saltiest flavor and hardest texture, available all year round and with a variable price.

Choosing one or the other depends on personal preferences in terms of flavor, texture, price and availability. The reality is that any of them have a very rich flavor whether as an appetizer or as a main course. As an additional piece of information, it is extremely important that the mollusk is fresh to avoid problems with your stomach. Enjoy oyster, a mollusk full of vitamins, consume it in moderation.

In the image, mangrove oyster. Among other types of oyster we find the American oyster: Similar to the rock oyster, but smaller in size and a slightly stronger flavor. The Kumamoto Oyster: Originally from Japan, small in size and delicate flavor.