Taiwan’s oyster industry is worth NT$3.74 billion annually, making it the seventh-largest in the world. They’re often made into Taiwanese specialties like oyster omelets and vermicelli, although foodies also love the briny taste of raw oysters. But the larger oysters that are served raw take more than three years to raise. They also should only be eaten in winter. So how do you choose the right ones? Let’s find out.

A huge raw oyster is placed on a bed of glowing coals, its plump meat turned to heat evenly on both sides. Served with lime and ginger, everything you’d want is in one large mouthful. But for a stronger ocean flavor, you should eat it raw.

The chef uses a toothbrush to wash each fold of the oyster. The shell must also be cleaned thoroughly. With just a little bit of lime, it’s ready to eat. Satisfaction is written on the diners’ faces. But when eating raw oysters, you have to know how to pick the right ones.

Cheng Yu-chung
Japanese grill owner
The adductor muscle is a little transparent and springy. The color is pretty obvious underneath the lobes. If it’s springy when you touch here, it’s also a good way to judge its quality. Then check the gonad. It shouldn’t be too clear. Because Taiwan stays pretty hot, raw oysters need to be tested for bacteria.

Since the warm waters around Taiwan are favorable to bacteria growth, you can only eat raw oysters for part of the year. But compared with the Pacific oysters from the U.S. and Japan that are larger and have a brinier flavor, Taiwan’s Portuguese oysters are chewy and sweet, and are often used in oyster omelets and vermicelli.

Cheng Yu-chung
Japanese grill owner
Taiwanese oysters tend to be smaller and chewier. The meat is also a bit sweeter. The ones in the U.S. are on the slipperier side and are larger. In Japan, oysters like the Hiroshima ones people are familiar with are sweeter. You can taste the ocean flavor.

Taiwanese oysters are mostly raised in Chiayi’s Dongshi and Penghu. With an annual value of NT$3.74 billion, Taiwan is the seventh-largest producer in the world.

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