There are three main varieties of Oyster. The native Oyster, available from September to April, is considered the best, but takes twice as long to grow making it a little more expensive.
Oyster should feel heavy for their size. Commonly served raw with lemon and pepper, though stronger salsa type toppings are also used. Oysters can be steamed open like mussels, topped then grilled or baked, or the meat can be removed, coated in tempura batter and deep fried