Eating raw oysters is an incredibly unique experience. Nothing else quite captures the essence of the sea like an oyster – it’s like tasting the ocean itself.

However, oysters differ hugely when it comes to taste, body and nose. The surroundings they grow in play a huge role in how they taste. Some might be salty, others floral and there are those with fruity or mineral undertones – and even some with a hint of spice. Oysters from the same stretch of water can even offer different flavours based on their exact growing location.

How to ‘taste’ an oyster

Tasting an oyster is similar to tasting wine. We recommend chewing your oyster a bit and letting some air in to allow the flavours to fully develop on your palate.

Flavour: Ranges from very light (1) to full and punchy (9).
Saltiness: Ranges from neutral (1), hardly any salt to briny (9). 
Sweetness: Ranges from neutral (1), to strong and very sweet (9). 
Umami:* Ranges from mild (1), to very strong (9). 

*Umami, derived from the Japanese term for “the essence of deliciousness,” is recognised as the fifth taste category, distinct from the familiar quartet of sweet, salty, sour, and bitter. Umami is best described as savoury. It’s what lends a meaty taste to dishes like chicken broth and soy sauce.

Take a look at our Oyster Tasting Guide and Oyster Shucking Guide if you would like to discover more.