It isn't surprising to come across people who refer to oysters as 'overrated'. The argument put forth is that why should one pay such a steep price for a few shells when they taste nothing more than salt water. Yet we all know that it is a prestigious ingredient in the world of fine dining, so that builds up the curiosity nevertheless.
There has to be some reason, isn't it? If you have travelled along the coastline of France or visited a few coastal cities in the USA, Australia, UK, Caribbean, et al, you realise that shell fish, particularly mussels and oysters, are a given. No one turns a head if you order a plate of oysters. Instead you are spoilt with multiple options to delight your taste buds.
And then, you start to unravel all the frills to discover the humble ingredient for what it's really worth. It is "a taste of the sea" but definitely more than just salt water. Oysters - A Taste Oysters, also known as bivalves, are salt water molluscs containing two shells adjoined on one end.
They are usually found in marine or brackish water, and epitomises what's known as "taste of place", where the natural environment plays a significant role in the flavour of the ingredient. In the case of oysters, the salinity of the sea water, temperature, planktons they graze on, etc. all contribute to its taste.
On the surface and for first timers, oysters may taste exactly the same as sea water. But as you explore various terroirs or "merroirs" (the marine reference) you start to understa.