Oyster platter has become a fun exercise for me to compare flavors from different bodies of water in the Pacific Northwest. So when I learned about this oyster farm I had to make a stop.
If you're looking for fresh oysters in Newport, this is it. It doesn't get fresh than this. As soon as you get out of the car you are hit with oysters' smell and see giant heaps of oyster shells surrounding the farm. This oyster farm is a tad bit out of the way but the drive to get here was pretty with great views all along the way.
I got 2 types of Pacific Oysters - Yaquina Bay & Netart Bay and some Kumos (smallest ones pictured here.) Yaquina Bay (big ones pictured here) & Netart Bay (big greenish ones pictured here) oysters are the same species of oysters but raised in different waters. And, boy that makes a huge difference.
Yaquina Bay Oysters usually have deep cups with creamy meats, sweet and mild with a melon finish. Even though these oysters are big and meaty I personally find them bland and lacking in flavor.
Whereas, Netart Bay Oysters have tender meats, medium-high brininess, a pronounced flavor, and a slightly metallic flavor. Netarts Bay is a small shallow bay on the Northern Oregon Coast with no rivers and only one creek which means the abundance of ocean water aka awesome environment for oysters. Hence, these Netarts Bay oysters had an intense initial burst of salt that mellows but carries through the end.
Kumamoto Oysters aka Kumos offer the slightest brine mostly overpowered by creamy sweetness. These oysters were rich in flavor, almost buttery and the finish was sweet and mildly fruity. Kumos are usually deep-cupped with petite meats, have a mild brininess, sweet flavor, and a honeydew finish. Whether you're noob to oyster eating or an oyster connoisseur, you will definitely like this oyster. There is a reason Kumo is known as Cadillac of Oysters. - 12 hours ago