COAST TO COAST: MY FAVORITE OYSTERS & WHERE TO SLURP THEM
By Sharon K. Kurtz
There’s nothing quite like a briny oyster, cracked open and served on the half shell, just steps from the water it came from. I’ve slurped my way from the Pacific Northwest to the Gulf Coast, chasing the purest flavors of the sea—and the stories behind them. Each bay has a taste of its own, shaped by tides, terrain, and time. I love them all—baked in oysters Rockefeller, stirred into creamy stew, fried crispy golden. But my favorite? Raw, icy cold, with a squeeze of lemon and a splash of hot sauce.
ON BIG BLEND RADIO: Celebrate the World of Oysters with this flavorful episode of Big Blend Radio’s “Eat, Drink & Be Merry” Show. From indulgent recipes and regional oyster experiences to sustainability, oyster farming, and tradition, this lively conversation explores oysters from sea to table. Featured guests include Jeffrey Spear, Sharon K. Kurtz, Jo Clark, Kathleen Walls, and Chef Ivan Flowers.
Here are the places—and oysters—I keep dreaming about.
WHIDBEY ISLAND, WASHINGTON
Location: Just north of Seattle in Puget Sound
The Pacific Northwest was my gateway oyster love. On Whidbey Island, we tucked into oysters and mussels at a dockside shack, where the boats bobbed just feet away. Each icy shell held a burst of sea and sky—simple, clean, unforgettable.
Oyster Source: Samish Bay, Hood Canal or Penn Cove
Type: Pacific oysters
Taste: Firm, deep-cupped, with a crisp cucumber finish
Why it’s special:
Penn Cove Shellfish—based in Coupeville—is one of the oldest shellfish farms in the U.S., known for its sustainability. These oysters are grown in nutrient-rich waters that give them a bright, clean taste with just the right hit of brine.
SAUSALITO, CALIFORNIA
Location: A scenic ferry ride from San Francisco
In Sausalito, I made a beeline to Scoma’s on the Water, where the oysters were served on ice with the clink of sailboats and cries of gulls as background music. With each slurp, I tasted the Pacific.
Oyster Source: Often from Tomales Bay, just north of Marin
Types: Kumamoto, Hog Island Sweetwaters and Pacifics
Taste: – Kumamotos: Buttery and sweet with a nutty finish – Sweetwaters: Creamy, mild, mineral-rich
Why it’s special:
Tomales Bay is a star in California’s oyster story. Small farms like Hog Island have turned local bivalves into gourmet icons—harvested by hand, served with pride.
GALVESTON BAY, TEXAS
Location: Gulf Coast, southeast of Houston
I’ll admit—I wasn’t expecting much from Texas oysters. But Saltwater Grill on the Strand changed my mind. I ordered a dozen on the half shell, pulled from the bay that morning. Big, silky, and bright with Texas heat from a dash of hot sauce. Game changed.
Oyster Source: Galveston Bay, East Bay, nearby reefs
Type: Eastern oysters (Crassostrea virginica)
Taste: – Meaty and briny – Saltier than many East Coast varieties
Why it’s special:
Galveston Bay has been shellfish central since the 1800s, thanks to warm waters and long growing seasons. Storms and overfishing have taken a toll, but restoration efforts keep hope alive—and oysters on the plate.
MONTEREY BAY, CALIFORNIA (Bonus Mention)
Location: Central California Coast
While Monterey doesn’t grow many oysters itself, its restaurants serve some of the best from nearby farms. At the Lantern Room atop the Monterey Beach Hotel, I sipped wine and sampled West Coast oysters with panoramic views of the bay. Elegant, fresh, and deeply satisfying.
Oyster Source: Typically, Tomales or Humboldt Bay
Type: Pacific oysters
Taste: – Ocean-forward, lightly nutty – Balanced salt with a smooth finish
Why it’s special:
Monterey is all about sustainable seafood. Even when oysters are trucked in, chefs handle them with reverence, letting the bivalves speak for themselves.
FINAL SLURP: WHAT OYSTERS HAVE TAUGHT ME
Oysters aren’t just food—they’re place, memory, and mood, served on a shell. Whether I’m sitting on a dock in Coupeville or a rooftop in Sausalito, that first icy slurp always brings me closer to the coast.
My advice?
- Start local.
- Ask where the Oysters come from.
- Try them raw, fried, grilled, or nestled in a creamy stew.
- Let the sea do the talking.
As for me? My perfect oyster moment is simple: freshly shucked on the half shell, a squeeze of lemon, a dash of hot sauce, and a crisp, cold glass of local Chardonnay. That’s bliss.
Every oyster has a story—and I plan to keep collecting them, one shell at a time.
Sharon Kurtz is an Austin-based freelance travel writer and award-winning photographer. She is passionate about exploring the world and sharing her experiences through captivating storytelling, and Big Blend Radio podcast, “Wander the World with Sharon.” She is an active member of The Society of American Travel Writers (SATW) and The International Food, Wine, and Travel Writers Association (IFWTWA). Follow her travels on https://sharonkkurtz.com/ and https://www.instagram.com/shar_kurtz
