When I compared a Totten Inlet Virginica (left), a Galveston Bay select (middle) and an Apalachicola oyster (right), I had to agree that the Totten Inlet oyster from Washington was the sweetest and saltiest of the three. Jon Rowley, the Washington State seafood marketing guru who masterminded the Copper River salmon craze, helped Taylor Shellfish develop the Totten Inlet Virginica. It's the same species of oyster we have in the Gulf, grown in a special oyster bed on the West Coast.
Rowley calls the TIV "arguably the best oyster in the world." If you want to check out his claim or a holiday oyster shindig and you don't mind shelling out $40 for the experience, you can buy a box by mail order. Meanwhile, check out this article by Peter Meehan on the new "it" oyster in the NYT food blog Grass Fed.
Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.