Waterbar Blog

Here are a few examples of the beautiful citrus available now at Waterbar:

Washington Navel: sweet-tart fruit named for a second growth that occurs forming a “navel” in the blossom end of the fruit. They are great for eating straight out of hand, slicing into salads, or simmering in mulled cider. They are not ideal for juicing for the juice obtains a very bitter flavor from sitting even an hour.

Valencia: a later season orange, with very sweet and juicy flesh. This is your typical juicing orange.

Seville, a.k.a. sour oranges, a.k.a. bitter oranges: thick rind, dry flesh, bitter and sour as the named suggests. They are prized for marmalade.  With their aromatic rind and sour, floral juice, they work great as a vinaigrette. They are also the most common rootstock for citrus grafting as hearty, freeze- and disease-resistant plants.

Blood: originally a mutation, though modern varieties are grown through hybrids. Colors range from orange striped with re, to through-and-through burgundy. They are an excellent juicing orange and applications range from mimosas, to the Hollandaise sauce “Maltaise” flavored with it, to sorbet (sounds like brunch to me!).

Cara Cara Navel: much debate is to be had as to where this fruit came from, whether it is a hybrid or a mutation, but what is known is that it descends from a Washington Navel in some way and is more or less a larger sized, pink fleshed and somewhat sweeter Navel orange.

~ Liz

Sitting down to a wide selection of a variety of oysters can be an intimidating experience.  What do I recognize?  What did I have last time?  What’s the difference between them?  I find it best to approach them like wines or coffees.  More often than not, in a wide selection of oysters, you will be choosing from many of the same species,  just grown in different areas and styles.  Depending on the region and growing method, the same exact oyster can deliver different sizes, shapes, tastes, and textures.  The excitement of oysters lies in their endless diversity with such a simple and humble presentation.

But where to begin?  The best place to start is understanding the differences between the five main oyster species consumed in the United States.

The Pacific Oyster

Crassostrea Gigas

Common Names – Miyagi, Totten Inlet, Chelsea Gems, Kusshi

Originally from the Asian Pacific, the Miyagi oyster is the most commonly grown and consumed oyster on the West Coast.  Grown from Baja California all the way to Alaska, they are a staple of oyster menus around the country.  It’s a very hardy variety and can grow, quickly, in almost all aquatic environments.  Many aquacultured Pacific oysters can reach market size in just eighteen months.  They can often be distinguished by their fluted, jagged shells and vivid multi-colors ranging from royal purple to jade green.  In flavor and texture, Pacifics are generally creamier and brinier than other oysters.  They finish with fruit and vegetal notes ranging from an herbaceous Tomales Bay oyster to a melony British Columbia.

Totten from Totten Inlet, Washington

The Atlantic Oyster

Crassostrea Virginica

Common Names/Examples – Beausoleil, Wellfleet, Malpeque

As the name might suggest, the Virginica oyster is native to the East Coast of the United States and grows from the Gulf of Mexico all the way to the Canadian Maritimes.  In contrast to the Pacific oyster, Virginicas are distinguished by their tear drop shape, smooth shells, and uniform colors: brown, cream, or forest green.  Their growth is particularly affected by water temperature, as an oyster from Virginia may reach market size in eighteen months while a Nova Scotian oyster may take four years.  Virginicas are generally crisper and brighter than their Pacific counterparts and will often deliver a clean brininess with a minerally, savory finish.

Winter Point from Mill Cove, Maine

The Kumamoto

Crassostrea Sikamea

Originally from the Kumamoto prefecture in Japan, this oyster was brought to the West Coast for cultivation in the early 20th century.  An immensely popular variety, Kumamotos are  known for their small size, deep cup, creamy texture, and cucumber-melon finish.  Few farms grow the Kumamoto, as its seed is difficult to obtain and it grows quite slowly.  However, many oyster farmers have started using a farming method known as tumbling to make Pacific oysters more like Kumamotos in shape, size, and even flavor.  As in any oyster, Kumamotos vary from region to region.  Take note of their differences depending where they come from such as Baja California, Humboldt Bay, or Puget Sound.

Kumamoto from Humboldt Bay, California

The European Flat

Ostrea Edulis

Common Names – Belon

The European Flat, also traditionally known as the Belon from the river of the same name in France, is considered by many to be the Cadillac of oysters.  Rarely found in U.S. establishments, the Flat is only grown by a few farmers in the U.S. and Canada and also grows wild in the Damaricsotta River in Maine.  Easily distinguished by a larger, flat, saucer-like shape and seaweed green color, its flavor is an absolute roller coaster.  They have a large, plump texture that hits you with coppery, metallic notes right way.  It finishes with a strong, gamey flavor that will linger for minutes after.  We carry them as often as possible, but primarily get them October through February.

Flat from Damariscotta River, Maine

The Olympia

Ostrea Lurida/Ostrea Conchaphila

The only native oyster to the Pacific coast, the San Francisco Bay once teemed with Olympias.  As the Gold Rush brought more and more people to the West, the native oyster was quickly over-fished and decimated beyond recovery by the 1870′s.  Now, it is cultivated by few farmers, as it is very slow and fickle in its growth.  They primarily come from surrounding bays and inlets by the namesake town in Washington.  Olympias take up to four years to grow to the size of a quarter.  But don’t let their shallow cup and tiny size fool you.  As the smaller cousin of the European flat, the Olympia packs an overwhelming punch.  Flavors of sweet cream, celery stalk, and copper rush your palate and remain for quite some time.  It’s always a pleasure to eat one and think of the original San Franciscans enjoying the very same oyster decades ago.

Olympia from Totten Inlet, Washington

Hopefully, with a basic understanding of the five varieties we eat, your oyster experience can be all the more rewarding and delightful.  These briny bivalves are not only delicious, but also arguably the most sustainable seafood available.  They’re a true insight into the regional diversity of North America and an ocean friendly food.  Please check our Twitter and Facebook updates for notice of when we have all five varietals available.

Cheers,

Greg