It shouldn’t be surprising that the cold, clean waters of Alaska produce excellent farmed oysters, but as an East Coaster, born and raised, I’m more liable to think of the tiny briny delights hauled in from Cape Cod’s Wellfleet Bay when I hear the word half-shell. Regardless, when I slurped down my first Pacific oyster in the sun-drenched private dining room of South in Anchorage, I was stunned. See the full article here.
