What Is The Difference Between Standard And Select Oysters?

Oysters are a delicacy enjoyed by many, but not all oysters are created equal.

If you’ve ever purchased shucked oysters, you may have noticed they come in two different classifications: standard and select. But what exactly is the difference between the two?

In this article, we’ll dive into the world of oyster grading and explore what sets standard and select oysters apart. Whether you’re a seasoned oyster lover or a curious newcomer, read on to discover the nuances of these two classifications and how they can impact your dining experience.

What Is The Difference Between Standard And Select Oysters?

When it comes to shucked oysters, the difference between standard and select lies in their size. Standard oysters are the smallest classification, while select oysters fall in the middle size grade.

But why does size matter? For one, larger oysters tend to be more expensive due to their size and the amount of meat they contain. Select oysters, being larger than standard, may cost a bit more than their smaller counterparts.

Additionally, the size of an oyster can impact its versatility in cooking. Select oysters are often considered the most adaptable size, as they can be used in a variety of recipes, from stews and fried dishes to baked or eaten straight from the container.

That’s not to say that standard oysters don’t have their place. They still provide high-quality meat with the same taste as other grades, making them a great value for those on a budget or looking for a smaller option.

Understanding Oyster Grading

Culling and sorting oysters is an important step in getting them to market. Oyster growers and harvesters have to sort through their stock to find the highest grade of oysters, also known as “choice” or “select” oysters. These are the oysters that have strong shells, easy-to-find hinges, beautiful shapes for presentation, and deep cups filled with meat.

Each grower has their own set of rules in determining what defines the highest grade of oysters. Oysters that don’t meet that grade are known as “standards” and are typically sold cheaper than their prettier counterparts. Despite its shell shape, an oyster still has its flavorful meat inside, so commercial grade oysters, the lowest grade of oysters, go to shucking houses to become processed as shucked oyster meats.

Many chefs enjoy using in-shell oysters for oyster meats and stuffing, so standard grade oysters are a good choice because they’re freshly shucked and affordable. Since growers and harvesters determine their own rules and grades, there are many descriptors and terms used to describe oysters. This is most obvious when it comes to oyster sizing. Each region has their set of terms to describe shell lengths, and even within a region, there are some nuances among growers.

It’s important to note that the minimum market size for an oyster is 3 inches regardless of whether it’s a choice or standard. Shucked oysters are designated according to size ranging from the largest “counts” to “smallest” standards. Select size oysters are the most versatile size oyster that are used in most recipes, while standard oysters are great for those on a budget or looking for a smaller option.

What Are Standard Oysters?

Standard oysters are the smallest classification of shucked oysters. They are often sold at a lower price than select or larger oysters due to their smaller size. Despite being smaller, standard oysters still provide high-quality meat with the same taste and quality as other grades, such as select or choice oysters.

The standard oyster has a distinctive shape, resembling a longer and more irregular shell with a “cup” on the bottom shell. While not as deep as choice oysters, standards still have a good amount of meat and value.

It’s important to note that the grading of oysters can vary depending on the grower or harvester. Each has their own set of rules in determining what defines the highest grade of oysters, which is typically known as “choice” or “select” oysters. Oysters that don’t meet that grade are known as “standards” and are typically sold cheaper than their larger counterparts.

Despite being considered a lower grade, standard oysters still have their place in the market. They are versatile in cooking and offer a great value for those looking for a smaller option or on a budget.

What Are Select Oysters?

Select oysters, also known as “choice” oysters, are the middle classification of shucked oysters. They are larger than standard oysters and are considered the most versatile size, making them a popular choice for many recipes. Select oysters are preferred by restaurants as they have strong shells, easy-to-find hinges, and deep cups filled with meat, making them ideal for presentation.

Each grower has their own set of rules in determining what defines the highest grade of oysters. Oysters that don’t meet that grade are known as “standards” and are typically sold cheaper than their prettier counterparts. However, despite their appearance, standard oysters still have flavorful meat inside and can be used in a variety of dishes.

Select oysters are often sold by size and labeled as such, with larger select oysters costing a bit more per pint than smaller standard oysters. When buying select oysters, it’s important to ensure that they are fresh and of high quality. Look for wild-caught options from reputable sources, like those from the Chesapeake Bay or Pacific Northwest.

Factors That Affect Oyster Grading

Oyster grading is determined by several factors, with size being the most important. The market size for oysters in the shell typically ranges from 3 inches to 4.5 inches. Shucked oysters are also designated according to size, with counts being the largest and standards being the smallest.

Another factor that affects oyster grading is the method of cultivation. Zapco Aquacultures Tumbler and Floating Bag system, for example, produces single seed oysters that are uniform in shape and size, making them easier to grade and harvest compared to naturally grown oysters. Grading naturally grown oysters can be difficult due to their irregular size and shape, which makes processing time-consuming and labor-intensive.

The maturity of the oyster can also affect its grading. As oysters mature, they tend to grow larger in size and develop a stronger taste. This is why larger oysters are often considered more valuable than smaller ones.

Lastly, the location where the oyster is harvested can also impact its grading. Oysters from different regions can have varying flavors and textures due to differences in water temperature, salinity, and nutrient levels.

Taste And Texture Differences

When it comes to taste and texture differences between standard and select oysters, it’s important to note that the flavor and texture of an oyster can vary greatly depending on where it was grown. Oysters are prodigious filter-feeders, which means they take on the characteristics of the waters they live in. This can result in differences in minerality, brininess, vegetal flavors (such as seaweed-lettuce), crispness, richness, and more.

Generally speaking, East Coast oysters tend to be solid bites with a meatier texture, while West Coast oysters are slightly creamier and custardy. Pacific oysters often have a pronounced cucumber or vegetal undertone, while Atlantics are more prone to take on earthy, mushroomy, and molluscy notes.

The size of an oyster can also impact its texture. Larger oysters may have a slightly tougher texture due to their size and the amount of meat they contain, while smaller oysters may be more tender.

It’s important to note that taste and texture preferences are subjective, so what one person may find delicious and enjoyable may not be the same for another. This is why it’s important to try different types of oysters from various regions to find your personal favorite.

How To Choose The Right Oyster For You

Choosing the right oyster for your taste can be a fun and delicious experience. With so many different varieties available, it can be overwhelming to know where to start. Here are some tips to help you choose the perfect oyster for you:

1. Consider the species: There are five main species of oysters, each with its own unique characteristics and flavor profile. East Coast oysters tend to be saltier and milder, while West Coast oysters are sweeter and creamier. Pacific oysters have a cucumber or vegetal undertone, while Atlantic oysters can have earthy or mushroomy notes. Do some research and try different species to find your favorite.

2. Look at the size: As mentioned above, standard and select oysters differ in size. If you prefer a larger, meatier oyster, go for select. If you prefer a smaller bite or are on a budget, standard may be the way to go.

3. Consider the region: Oysters from different regions will have different flavor profiles based on the water they’re raised in. Try oysters from different regions to see which ones you prefer.

4. Try different preparations: Oysters can be enjoyed raw, grilled, fried, baked, or in stews and chowders. Experiment with different preparations to find your favorite way to enjoy them.

5. Trust your taste buds: Ultimately, the best way to choose an oyster is to taste it yourself. Don’t be afraid to try something new and trust your taste buds to guide you towards your perfect oyster.

With these tips in mind, you’ll be well on your way to choosing the perfect oyster for your taste buds.