Pages tagged Salinity
Chester River
An upper-bay Maryland river farmed by Scott Budden's Orchard Point Oyster Co. since 2015. Rain cut the salinity in 2018–19, and four million oysters were moved to Eastern Bay.
Why 'Fresh' Is the Wrong Measure
An oyster is alive until it is opened, so its quality turns on condition, cold and season more than on how new, salty or big it is.
East Coast vs West Coast
Atlantic oysters lead with salt and a firm bite; Pacific ones with sweetness and body. The species, tides, temperature, salt and plankton behind the difference.
The Vocabulary of Brine
A menu gives a name, an origin and a price, but rarely says whether an oyster will be salty or sweet. How to read the names, and the four questions that get you the dozen you want.
Reading the Number on the Water
A farm's salinity figure tells you more than how briny an oyster will be. Savory taste peaked near 28–29 in controlled studies, below full seawater. How to read the number.