Spring Oysters

Jun 12, 2008

Everybody talks about fall being the season for oysters, and it is, but recent tastings have convinced me that the narrow window for spring oysters—think May, plus a week on either end—provides some of the tastiest of the year. Fall oysters are filled with glycogen, but spring oysters have an altogether brighter flavor, heavy on the umami, that comes from amino acids. Get ‘em too early and they’re watery and thin, too late and they’ve already converted those amino acids to gamete and taste spawny. But if you get ‘em just right, Goldilocks, you’re in for a treat!

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