Oysters

Belon (or Belon) oysters: Originally from the Belon region in France. Firm flesh, strong taste, sometimes described as metallic.
Kumamoto oysters: Originally from Japan, but also cultivated in the United States (notably in Washington state and California). Small size, sweet and delicate flesh, with a deep shell.
Pacific oysters (or Japanese oysters): Cultivated in North America, Australia, Japan and New Zealand. Firm flesh, salty and slightly sweet taste.
Olympia Oysters: Originally from Washington State, United States. Small size, sweet and creamy flesh.
Malpeque Oysters: Grown on Prince Edward Island in Canada. Firm flesh, salty and slightly sweet taste.
Blue Point Oysters: Grown in the Chesapeake Bay and Long Island Sound in the United States. Firm flesh, balanced taste, often used in American cuisine.
Gillardeau oysters: Originally from the Marennes-Oléron region in France. Crunchy flesh, salty and delicate taste.
Fanny Bay Oysters: Grown in Canada, in Fanny Bay in British Columbia. Firm flesh, slightly sweet taste.
Wellfleet Oysters: Grown in Wellfleet Bay on Cape Cod, USA. Firm flesh, salty and iodized taste.
Coffin Bay oysters: Grown in Australia, in Coffin Bay. Firm flesh, salty and refreshing taste.