20 Delicious Ways To Celebrate National Oyster Day

There’s really nothing quite like an oyster happy hour. Enjoying freshly shucked oysters, paired with an ice-cold martini or a chilled glass of wine, is one of my favorite indulgences.

When you think about it, oysters are to the sea, as wine is to the land. And that makes them incredibly special, and rather unique. “Terroir, a French word that means a sense of place, is used to describe the impact of the environment on the grapes and resulting wine,” said Derek Figueroa, the President and CEO of Denver-based Seattle Fish Co., and the former (2021) Chair of the National Fisheries Institute.

All sorts of elements will contribute to the unique taste of oysters, from temperature, seabed, salinity, tidal exchange, to even growing method. “We call this ‘merroir ‘, and it’s this variety and sense of place – built right into the oyster’s name – that makes eating oysters such a special experience,” said Figueroa.

Tips for ordering oysters at a restaurant

Talk to your server! “They’ll have favorites and can help navigate the choices and even offer pairings with beer, wine, and spirits,” said Figueroa.

Seek out variety. “Oysters can generally be ordered a la carte, allowing you to build your perfect plate for the day,” said Figueroa.

Remember your favorites. “East Coast oysters are rich with mineral and sanity, while West Coast oysters are generally lower salt and have more of a melon flavor,” said Figueroa.

Tips for preparing oysters at home

Treat your oysters well. “The oysters are alive and really like a cold and damp environment,” said Figueroa. Store oysters in the refrigerator, with ice or a damp cloth lightly covering them. “Keep them out of standing water from any melting ice. Live oysters are always closed,” said Figueroa.

Tap oysters together before shucking. “They should sound solid. If you hear a hollow sound then the oyster is open and should be discarded,” said Figueroa.

Make it an experience. Shucking oysters is not difficult, it doesn’t take much time, and it’s a great way to impress family and friends. “Get a good oyster knife and a solid shucking glove or towel. I even like to enlist guests to give it a try,” said Figueroa.

Don’t forget your accouterments. “I love the taste of the oyster so I’m careful to use ingredients that compliment the taste, versus overpower it,” said Figueroa, whose go-tos are lemon, fresh mignonette, and even caviar for a bigger bite of salt. “For my Colorado folks, even a dash of green chile salsa pairs perfectly,” said Figueroa.

Friday, August 5 is National Oyster Day, and it’s an incredible opportunity to enjoy some unique oyster-centric dishes.

Honeymoon Oyster

At Water Grill, which has locations in California, Las Vegas, and Colorado, this dish is one freshly shucked oyster topped with Uni roe, tobiko, ikura, and one quail egg. “The Honeymoon Oyster is an amalgamation of our favorite ingredients that the ocean has to offer. For each order, we carefully select a small oyster with a deep cup, then top it with Uni (sea urchin) Ikura (salmon roe) and three different types of tobiko – orange (natural), black (soy), and yellow (Yuzu). It really named itself, as civilizations around the world have celebrated the natural aphrodisiac powers of these ingredients for centuries!” said Brian Okada, Culinary Director, King’s Seafood Company.

Mexican Oysters

At Parley’s Sip & Steam in Washington, North Carolina, these specialty oysters are only available to those 21+. They are a half dozen oysters, topped with minced red onion, fresh cilantro, lime juice, green Tabasco sauce, and silver tequila. “We believe in the perfect savory pairings! So you can never go wrong with a group of great friends, Tequila and our delectable Parleys Mexican Oysters!” said Paige Horne, co-owner of Parley’s Sip & Steam.

Fresh Local Oysters

At The Osprey at 1 Hotel Brooklyn Bridge, this appetizer takes classic freshly shucked oysters and brings them to the next level. A half-dozen freshly shucked oysters served with watermelon rind mignonette, and spicy watermelon air for a delicious foamy fish. They also donate spent oyster shells to Billion Oyster Project, which helps rebuild the oyster reefs in New York Harbor, and all the watermelon is used in an effort to be zero waste.

Roasted Oysters

At Ruse, in St. Michaels, Maryland, this dish is made with Roasted Wild Diver Oysters with Urfa Biber Butter and Roasted Garlic Breadcrumbs. “I like to use the Wild Diver oysters harvested just minutes away from the restaurant as they offer a delicious soft briny flavor and also a deep cup which helps nestle in all of the flavor from the urfa fiber butter. Pair that with roasted garlic breadcrumbs and a fresh squeeze of lemon and you have one delicious bite!” said Executive Chef Michael Correll.

Raspberry Point Oysters

At Alma Cocina Latina in Baltimore, this dish is made with Prince Edward Island Raspberry Point oysters, venezuelan cocktail sauce, and fresh lime. “I chose Raspberry Point oysters for this dish because they have a very similar flavor profile to the oysters found along the coastlines of Venezuela. The cocktail sauce that accompanies the oysters is a traditional Venezuelan Vuelve a la Vida sauce. Vuelve a la vida means return to life, and is seen in Venezuela as a sauce that aids with virility and is commonly used as an aphrodisiac. It is a blend of spicy tomato, refreshing citrus, and savory sauce that pairs exceptionally well with seafood, and so was the natural choice to accompany these oysters. The beauty of this dish truly is in its simplicity, as the oysters come to life (or return to life) in a new way with the help of a quick squeeze of fresh lime and a few drops of this outstanding sauce,” said Executive Chef David Zamudio.

Aguachile Oysters

At Sweet Liberty Drinks & Company in Miami Beach, this dish is made with cilantro, garlic, lime juice, jalapeño peppers, serrano pepper, tomatillo, fresh avocado, cucumber and shallots. The oysters are then topped with micro cilantro and wasabi caviar. Aguachile Oysters are a refreshing dish perfect for the summer, where you get a variety of textures and flavors in each bite.

Tempura East Coast Oyster Tacos

At The Nautilus in Nantucket and on the Boston Pier, this dish is made with local oysters, nori wrap, sushi rice, chile BBQ, and wasabi aioli. From Liam Mackey, The Nautilus’ Culinary Director & Co-Founding Partner: “Originally, the local Nantucket Pocomo Meadow oyster inspired the dish. It has a high salinity that could stand up to the tempura application. We would send the single nori taco out in a sushi style presentation, meant to be enjoyed in one bite. It wasn’t even on the menu and was reserved for chef friends and VIPs. Everyone loved it and it soon became a menu staple.”

Oyster Hotcake

At St Roche Fine Oysters + Bar in Raleigh, North Carolina, this is a North Carolina meets New Orleans-style Oyster Bar. This dish is made with crispy fried oysters, Anson Mills gluten-free hotcake, whipped ricotta cheese, crispy chili oil and chives. “It’s like Chicken and Waffles, but better,” said Sunny Gerhart, chef and owner.

Best Shuckin’ Surf & Turf Slider

At Loews Miami Beach, fried oyster-topped Wagyu beef slider with NOLA-style remoulade. Loews Miami Beach Hotel Executive Chef Christopher Aguirre says, “A fun riff on traditional surf and turf, using crispy oysters paired with decadent Wagyu for a delicious handheld bite. A great way to celebrate National Oyster Day!”

Unicorn Oysters

At The Banks Fish House in Boston, local Maine unicorn oysters are topped with uni, wasabi tobiko, and homemade spicy pepper relish. “Oysters and Uni is a combination I have been doing for years and I love it. It just has such an umami flavor that is amazing. When we opened the Banks, I wanted to do a composed oyster dish that featured Maine. Unicorn oysters are from Maine and when in season so is the uni. I love the name and flavor profile of the oysters and knew I wanted to make them the star of the dish as soon as I tried them for the first time. We make our own hot sauce and a relish to top the oysters. In the relish is sundried tomatoes, sherry vinegar, herbs, garlic and shallots. The spicy relish combined with the oyster, uni and wasabi tobiko compliment the clean and brininess of the Unicorn oyster,” said Executive Chef Robert Sisca.

Roasted Oysters

At Buttermilk & Bourbon in Boston, these are six New England oysters topped and roasted with spinach, spicy bacon butter, and parmesan-potato crumbs. “As New Englanders, raw oysters are always a big hit on every menu, but as a New Orleans-inspired restaurant, we wanted to bring some of the Big Easy’s famous roasted oysters to the Northeast. I love the difference in texture between the juicy oyster and crunchy parmesan-potato crumbs. That coupled with a slight spicy kick from our spicy bacon butter makes for the perfect bite or start to any meal!” said chef/owner Jason Santos.

Tuna Sashimi Oysters

At Summer Shack in Boston, this dish is made with local New England Oyster on the half-shell with diced cucumber, yellowfin tuna, seaweed salad, tobiko fish roe, and ginger-infused soy sauce.: “Here at Summer Shack, we love all kinds of seafood but when we can combine two of our favorites, raw oysters and sushi-grade tuna, into one composed dish, we love it even more! These composed oysters are a delightful combination of flavors and textures. The freshness of the raw oyster and tuna combined with the brightness of the seaweed salad and ginger-infused soy sauce is bright and peppery- a perfectly refreshing bite of summer!” said Executive Chef Dell Leandro.

Baked Oysters

At Soby’s New South Cuisine in Greenville, South Carolina, this is baked oyster with Andouille sausage, collard greens, and crawfish tails topped with Creole tomato hollandaise. “Oysters are very popular in the South. This is our variation on the classic dish, Oysters Rockefeller. You can make the filling up to three days in advance and stuff the oysters right before serving,” said Chef Rodney Freidank.

Michelada Y Oyster

At Sueños at Soho House in Chicago, this drink is made with Pacifico Tall Boy, Pequin, and cocktail sauce topped with an oyster. “Think of this as a bigger oyster shooter. Shoot the oyster with all the toppings and wash it down with the salty and spicy michelada. We’re a Baja-inspired mariscos restaurant, so we wanted to elevate the staple of a michelada with a fresh and loaded oyster,” said owner and executive chef Stephen Sandoval.

Caviar Oyster

At NICO in Mt. Pleasant, South Carolina, the caviar oyster is elevated by topping a raw oyster with Cajun caviar, crème fraîche, egg yolk, and chives. “One of the most classic and traditional pairing in cuisine is caviar, oysters, and Champagne. At Nico, we brought a simple yet elegant version of this pairing topping a beautiful North Carolina Bekah Bay Oyster with Cajun caviar, housemade Crème Fraîche, fresh egg yolks, and chives. The flavors from both the caviar and crème enhance the natural flavors of the oyster,” said head shucker Isabella Macbeth.

Hot Chicken Fried Oysters

At Post House in, Mt. Pleasant, South Carolina, a play on a classic southern dish. Chef Nick Wilber’s Hot Chicken Fried Oysters are served with piquillo pepper chow chow, ranch, and sea beans. “Fried oysters are ubiquitous in the south, but we wanted to do something a little different so we pulled inspiration from another classic southern dish: hot chicken. The spicy chow chow really pairs well with the salinity of the oyster and the ranch provides a nice richness,” said Nick Wilber.

SOCU Signature Oysters

At SOCU Southern Kitchen & Oyster Bar, located in Mobile and Birmingham, Alabama, this dish is made for the ultimate seafood lover. The SOCU Signature Oysters are topped with garlic butter, crawfish, crab, shrimp, parmesan, and lemon wine. “With our SOCU signature oysters, we wanted to pack all of the favorites and flavors of the Gulf — into every bite. Sure, chargrilled oysters are already a huge hit, but loading them up with fresh seafood toppings (straight from the Gulf) takes these to an extra level. People travel from all over the country to try these – definitely a favorite on the menu,” says owner and head chef Erica Barrett.

Oyster Po’Boy Sandwich

At Hog Island Oyster Company in San Francisco, this dish is made with Hogwash slaw, remoulade, house-made tartar sauce, served on an ACME roll, with Old Bay fries. “Our spin on the classic oyster po’ boy sandwich has been a staple on our menu for years. What makes ours unique is the housemade “hogslaw”– a crunchy cabbage slaw dressed with our hogwash mignonette – and our cornmeal dredge for frying the oysters, which gives them a nice crispy exterior,” said Abel Padilla, head chef at Hog Island Oyster Co.

Palace Pan Roast

At The Oyster Bar at Palace Station Hotel & Casino in Las Vegas, the Palace Pan Roast is a rich and creamy tomato stew with fresh seafood flown in daily. This local favorite pan roast includes shrimp, crab, chicken and Andouille sausage. “Our classic pan roasts are one of our guests’ favorites,” said Room Chef Paul Sanchez.

Hokkaido Uni, Caviar, Chive Mignonette Oysters

Found at Gabriella’s Italian Steakhouse in Red Bank New Jersey, these are oysters topped with gourmet Hokkaido uni, caviar and chive mignonette. “To us, this is the perfect way to celebrate the holiday. The briney & buttery Hokkaido uni, that subtle touch of salt from the caviar and a chive mignonette to cut through the richness all work beautifully together to accentuate these incredible oysters sourced from our friends at Local 130… It’s the ultimate luxury!” said Frankie Brusco, co-owner of Gabriella’s.