Serious Eats and Alaska Gems

December 22, 2025

An excerpt from the article:

"The first key is oyster size. Look for oysters on the larger side—around 3 inches long—so they're meaty and plump enough to stand up to the rich topping and stable enough to sit securely in the shell without wobbling. Smaller oysters tend to get lost under the sauce. For the oysters tested and photographed here, I used oysters from Seagrove in Alaska, which are bright, clean, and crisp, with a fresh cucumber finish that holds its own beautifully against the rich topping." Click to continue reading...