Grown in: Apalachicola Bay in the Florida panhandle.
Taste: “Cold-water oysters store more sugar and fat in their meat,” says Daffin. “These have a clean finish: very briny, big, and meaty.”
Why they’re special: Some people are leery of warm-water oysters. “It comes from the myth that you should eat oysters only in months with an R, when the water temperature is so cold bacteria doesn’t grow,” Daffin says. “Nowadays they clean them carefully so they’re safe year-round.” And consistently meaty.
Order from: Sam Rust Seafood in Virginia [$30 for 100; samrust.com]
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