[With] West Coast oysters you get this kelpy flavor that comes from the merroir [see below] of kelp forests. East Coast oysters are generally subtidal because exposure to open air would make them susceptible to icing; West Coast oysters are often intertidal but exceptions abound. For East Coast oysters, Baxter recommends a variety from New Brunswick, Canada: “Beausoleil is a nice starter oyster to get people into eating East Coast oysters, to start to appreciate the minerality. It doesn’t taste like a [Crassostrea] gigas (West Coast oyster).”Crassostrea gigasa, the West Coast oyster. In fact, Kumiais are a great Baja variety that has a more pronounced salinity than many other West Coast oysters.

Source: Los Angeles Times December 26, 2019 15:56 UTC