For many of us, oysters have an air of mystery. The little creatures that hide in barnacle-covered shells and carry a heavy price tag are, in reality, more than just salty hours d’oeuvres. Raw, baked or fried, the euphoric nature of oysters has been around for so long, they have now become boutique. And, while the price tag may have changed, the actual harvesting procedure has only seen one real change since the 1800s, and that’s refrigeration.

So, why are oysters an aphrodisiac? One word: zinc. Oysters are high in zinc which is said to increase sex drive and testosterone levels. But, let’s not forget that the oyster also looks suspiciously like a vagina……

There are, generally speaking, 4 species or oysters that we eat in restaurants:
1. Pacific (Japanese)
2. Eastern (Atlantic)
3. Olympia (Washington)
4. European (Flats)

Pacific oysters are typically sweet and creamy in texture. Their long slender shells contain plump oysters that taste typically like the vegetation they eat. Look for hints of lettuce, cucumber and melon. These oysters are milder and sweeter than their Atlantic counterparts.

Eastern (Atlantic) oysters are the most popular and the most expensive. They are known for their salty and meaty texture. Because of the cold water in which they live, these oysters have a higher salt content. The colder water makes them larger, so if you like em’ plump, these are great. Atlantic oysters have a crisp, metallic aftertaste and are recognizable by their rounder shells.

Olympia oysters are the smallest and the most difficult to get. They take 3 years to get to maturity and are typically the size of a nickel. They will often taste like a penny (it doesn’t sound appealing, but these are a true delicacy). The waters they grow in are high in vegetation so look for hints of cucumber and seaweed.

European (Flats) are recognizable because their shells are, like the name suggests, flat. This is the “aficionado’s oyster.” The taste is strong, very metallic and will leave your mouth feeling dry. In Colorado, these are hard to find, but when you do find them, give them a try because you’ve never tasted anything like these before.

If raw isn’t your cup of tea, go for baked. Try oysters rockefeller, baked with spinach and bacon or oysters casino. You’ll get the oyster rush without the metallic oyster taste.