When we were in Florida, we ate at one of our favorite seafood restaurants, Captain Curt's in Siesta Key.
As I usually do, I ordered a half dozen raw oysters. The oyster is one of my favorite foodstuffs. I enjoy its silky texture and briny goodness.
One of the times I was in Baltimore for a conference, I ate at a restaurant that offered a plate of a dozen oysters from three different places: somewhere in Canada, somewhere off the coast of New York, and the native Chesapeake Bay oyster. Of the three, the Chesapeake was my favorite.
I liked all of them, and I've also had oysters from New Orleans and Florida too, but Chesapeake Bay oysters are my favorite with the meaty, monstrous ones from New Orleans coming in a close second.
Fortunately, the Chesapeake Bay oyster operations are doing much better than they have. Madeleine Thomas's article in Grist, "Half-Shell Hero," sheds some light on oysters in that area of the U.S.