A guide to oysters

Oysters offer a taste of place

Oysters, the nutrient-rich bivalve mollusks, are packed with protein, omega-3 fatty acids and essential minerals like zinc and selenium. Their distinct flavors, however, are shaped by their environment — factors such as water temperature, salinity and the types of plankton in the area.

“Oysters are like wine; they carry the flavor of the place they come from. The water temperature, the salinity, the plankton — it all comes together to make each oyster unique,” says chef Chris Carge, executive chef at Black Marlin.

Regional flavors and varieties

At Black Marlin, sourcing the freshest oysters starts with working closely alongside local oystermen. “What I love about oysters is how they tell the story of where they’re from. You can taste the local environment in each one,” Carge said.

Among the local favorites are the Eastern oyster (Crassostrea virginica), prized for its teardrop shape and briny finish, and the cluster or blade oysters, which are often roasted for a rich, salty bite.

“We wait for low tide before harvesting select oysters, and that’s when we get the bigger, meatier cups,” explains Carge. Black Marlin partners with Lady’s Island Oyster Company to source triploid oysters, cultivated in floating cages for a steady, year-round supply. “Frank and Julie do amazing work — those oysters are clean, crisp, and perfect for serving anytime,” he adds.

Freshness Is key

For Carge, freshness is paramount. “No oyster should be more than five days out of the water. The difference between a fresh oyster and an old one is night and day.”

To ensure peak quality, Black Marlin sources Northeastern oysters from Island Creek Oyster Farm in Duxbury, Mass., and Perrin Creek Oyster Company in Virginia, with deliveries arriving within 24 hours of harvest.

Atlantic vs. Pacific

While both coasts offer exceptional oysters, Carge favors East Coast varieties for their briny, crisp finish. “We love East Coast oysters because of their salinity. The briny, clean finish is exactly what we’re looking for,” he says.

Pacific oysters, on the other hand, tend to have smaller cups and a more earthy, mineral-forward taste. Still, the Lowcountry remains a standout region for oyster lovers. Carge calls it “the Napa Valley of oysters,” crediting the area’s tides, saltwater and abundant sunshine for producing large, flavorful oysters with a distinct, clean taste.

Whether enjoyed raw, roasted or paired with wine, oysters offer a uniquely immersive culinary experience. As Carge puts it, “When you eat an oyster, you’re eating the story of that place. That’s what makes oysters so incredible.”