The Oyster Guide

Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder than Beausoleils or Kusshis, but still light-bodied and clean on the finish. Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness, they make great accompaniments to a pint of lager.

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