Kusshi Oysters Flavor Profile
See image licensing infoKusshi Oysters (Kushi oysters) are a Pacific Northwest oyster from one of the British Columbia oyster appellations by Vancouver Island, BC. From the Japanese word for “ultimate’, Kusshi oysters are grown in the rich waters of Deep Bay, BC. They are farmed by the tray suspension method coupled with a unique tumbling process. Oysters which are cultivated by the suspension method are the primadonnas of oyster. They are suspended in mesh trays in deep water their entire lives, protected from predators, mud, sand and silt. Suspended oysters have beautiful shells with deep cups, but they typically are an oyster shucker’s nightmare because their shells are brittle since they never had to fight for survival.
Kusshi Oysters however have hard shells which are easy to shuck because they take the extra step of Tumbling which helps strengthen their shells. The flavor profile of kusshi oysters tends to be very clean with a delicate flavor. They are similar in taste to Kumamoto oysters, although they tend to be a bit more briny than Kumos.
It can take up to four years for the Kusshi to go through its special cultivation process and be ready for market. The end result is a perfectly manicured hard shell with an unusually deep cup and fabulous meats.
See image licensing infoTumbling
Some oysters such as the Kusshi which are raised by the suspension method are put through an additional step where they are periodically tumbled. This tumbling process strengthens their shells and develops a deeper cup in which to hold its luscious liquor. It also adds a very distinctive “beveled” look to the shell as it chips the outer edges of the shell and becomes smoother from tumbling.
Tumbling also affects the taste and texture of the oyster by adding additional firmness and plumpness to the meats. This is the result of the oyster directing its energy into meat production rather than into developing its shell.
Follow the link for more info about the various aquaculture methods.
| Kusshi Oysters | |
|---|---|
| Location | Deep Bay, Vancouver Island, British Columbia |
| Species | Pacific Oyster (Crassostrea gigas) |
| Oyster Availability | Year Around |
| Size | up to 2 1/2″ |
| Oyster Cultivation | Suspended Tray & Tumbled |
| Oyster Flavor Profile | Kusshi Oysters have deep cups with meaty flesh and a very clean, delicate flavor. |
| Map | See Oyster Map |
See proper shellfish storage methods for the best way to maintain the shelf life and flavor of your oysters. Also, check-out our list of where to buy raw oysters.
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