Oysters, like wine, take on subtle taste variations based on where they are grown. Oyster connoisseurs use some of the same terminology as wine lovers. They use terms like "finish" and describe the taste as "crisp" and "clean," or perhaps as "fruity" or with "vegetable overtones."
Oysters are affected by:
water temperature– a lower temperature creates firmer meat
salinity– a higher salinity creates a cleaner, sharper flavor
the vegetation they eat
the month they are harvested
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* Note: Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness