By editor
Originally published on Mon October 22, 2012 11:30 am
Austin Docter has worked at a shellfish plant in Shelton, Wash., for 18 years and has a lot of words to describe what he calls the flavor profiles of oysters: Minerally. Metallic-y. Sweet. Buttery.
"Wherever oysters are grown, they take on the characteristics of the algae and water that they grow up in," Docter says. "It's a lot like French wine."
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