2024 EVENTS
————————————————————————————————————————
————————————————————————————————————————
GRAND OPENING SHELLebration Week
@empire_oyster @holycitybrewing
JAN 31 - FEB 4, 2024
MARSH MADNESS
@empire_oyster @holycitybrewing & NATIONWIDE
MARCH 2024
2023 EVENT - SOLD OUT
DECEMBER 14, 2023
CREDIT ONE STADIUM @ DANIEL ISLAND @ CHARLESTON, SC
PURCHASE TICKETS HERE
Part of the SKATE THE STADIUM CALENDAR OF HOLIDAY EVENTS @ CREDIT ONE STADIUM
PAST CREDIT ONE SKATE THE STADIUM HOLIDAY OYSTER BAR EVENT PHOTOS
THERE ARE 5 SPECIES OF OYSTERS
(COMMONLY CONSUMED IN THE NORTHERN HEMISPHERE)
Yes. Just 5.
BELON
VIRGINICA
KUMAMOTO
OLYMPIA
PACIFIC
However, there are hundreds or thousands of varieties of oysters. So what’s the difference?
Think of an OYSTER SPECIES like a GRAPE (Chardonnay, Carbernet Sauvignon, Merlot, Pinor Noir or Sauvignon Blanc (to name a few of most commonly used). Each grape, grown in a certain region has its own Terroir (as sense of place - land) and then the wine made from that grape can be manipulated to have certain characteristics. These factors create a variety and all of these grape species or types are made into myriad varieties of wine. The same is true of most oysters which have Merroir ( as sense of place - sea). However, some oyster species do NOT have a great number of varieties, especially within a given region.
BELON - Ostrea Edulis
AKA, European Flat. Indigenous to Belon River, France. Common in Europe. Uncommon in N. America. You either LOVE them or HATE them. STRONG mineral finish. US fishery is limited to a patch of them growing in the Damarascotta River, in ME. They are foraged by Scuba Divers for a very limited market in the US & Canada. SO, THIS OYSTER IS ON ITS OWN IN THE US as being one where there really is only one variety, the Damarascotta River Belon. There are lots of European varieties, however.
OLYMPIA - Ostrea Lurida
The ONLY oyster native to Pacific Coast of N. America. Mark Twain & James Beard’s favorite oysters. TINY LITTLE GUYS (no bigger than a quarter, usually) but they pack so much flavor. Rich mineral finish is not overwhelming like a Belon. Only a few varieties exist as only a few people grow them in WA and BC but there is really no differentiation between the products from different areas among professionals. Harvested to functional extinction from CA to BC years ago. Some ongoing efforts to restore wild populations have been mildly successful.
VIRGINICA - Crassostrea Virginica
Native to Atlantic Ocean and Gulf of Mexico, N. America. Most famous varieties include Blue Point (NY), Malpeque (PEI), Wellfleet (MA) & Apalachicola (FL). Hundreds or possibly thousands of distinct varieties. The’ve grown wild from Newfoundland, Canada to Central Florida and West over to Texas. These days most are farmed though some wild caught product can still come from ME, VA, PEI, TX, NC, SC, MA, and RI though these are not robust fisheries. A “Free Range” product (bottom planted and let to grow wild) is a huge fishery in CT courtesy of the Bloom Family. They go back generations and this CT oyster is considered the most legit version of a Blue Point there is. However, we would argue that oysters grown (farmed) in the Great South Bay should own this name. ROWAN JACOBSEN’s PERSPECTIVE
VERY NOTABLE ANOMALY: Totten Inlet Virginica (WA).
A Crassostrea Virginica (East Coast / Atlantic or Gulf Oyster) grown in Washington State. IMPOSSIBLE but NOT IMPOSSIBLE. Also, PHENOMONAL! Think of this like a Penguin in the Artic or a Polar Bear in the Antarctic. An absolute UNICORN. And one of the most rewarding oysters of all! If you see them on a menu ORDER THEM! Grown ONLY by Taylor Shellfish. Order them for direct ship and enjoy.
PACIFIC - Crassostrea Gigas
Common Pacific Oyster, native to Asian Pacific waters, NOT North America but introduced for aquaculture by Japanese immigrants. Grown commercially in N. America and Europe in HUGE numbers. Hundreds or possibly thousands of distinct varieties. FAMOUS VARIETIES include Shigoku (WA), Kusshi (BC) and Fin de Claire (FR)
KUMAMOTO - Crassostrea Sikamea
Indigenous to Japan, specifically Kumamoto Bay. Farmed in great numbers in the US & Mexico. There are several US growers but the finest come from Taylor Shellfish and are mostly farmed in and around Chapman Cove, Shelton, WA. Early Japanese immigrants began the practice of growing these (and other) oysters in this region and the tradition remains strong and the product is head & shoulders above the rest. Others are grown in CA, mostly in Humbodt Bay. We call those Cali-motos. Still more are grown in Mexico’s Pacific waters. We call these Mexi-Motos or Baja-Motos and they are often nearly as good as the WA product. A handful used to be grown in OR too but only for Grand Central Oyster Bar in NYC.
SOUTHERN HEMISPHERE OYSTERS
BLUFF OYSTERS (New Zealand)
https://www.atlasobscura.com/foods/bluff-oysters-new-zealand
https://www.foodrepublic.com/2016/09/14/get-to-know-bluff-oysters-new-zealands-briny-secret/
https://www.atlasobscura.com/foods/bluff-oysters-new-zealand
https://www.youtube.com/watch?app=desktop&v=HpzR5NKu8cA&pp=ygULI3Rvb3RhdGFyYWE%3D
ROCK OYSTERS (Australia)
https://en.wikipedia.org/wiki/Rock_oyster
https://www.sapphirecoastoysters.com/
CAPE ROCK OYSTERS (Southern Africa)
https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/cape-rock-wild-oyster/#:~:text=The%20Cape%20Rock%20oyster%20(Striostrea,African%20restaurants%20and%20fish%20retailers.