1.) Galway, Ireland: The Galway and Clarenbridge Bay oysters
The Galway is a native flat oyster (Ostrea edulis), available September through May. This round, flat-topped, hard-shell oyster has a big ocean nose upon opening, leading to ocean brine on the palate with a firm, meaty texture. It provides a crisp bite – expect sea salt, sweet cream, earth, driftwood and seaweed, with a dry tannic finish (copper to brass). This oyster speaks of “ocean” to me – specifically smelling of the Galway air – and supports the concept of merroir (tastes associated with the ocean) like no other oyster.
The Clarenbridge Bay is a Pacific/rock oyster (Crassostrea gigas). While available year-round, the Clarenbridge Bay is one of the best summertime (June to August) oysters available in North America (and Ireland, of course). There’s fresh sea breeze on the nose and bright ocean sea salt, sweet cream and butter, driftwood, seaweed and wet stone on the palate. It’s a surprisingly fantastic oyster to watch people eat for the first time in North America, as this Irish oyster is unlike anything they have had before; sometimes it’s “too much” salt or ocean, but for the most part, it wakes the mind to the possibility of flavors and textures – all you need to do is close your eyes and think about what you are experiencing.
Where to find them: Moran’s of the Weir, Co. Galway, and The Galway Oyster Festival - World Championships of Oyster Opening – an annual event held at the end of September.
