The oysters are harder to open than most. These wild oysters are irregularly shaped with a lot of marine growth on the shells. The way the locals open one is to hammer the lip until it breaks enough to create a small hole to insert a knife. This makes it impossible to open the oyster cleanly without a ton of debris getting on the meat. On the beach, they wash them in salt water, adding an extra salty taste. Jim tried to avoid rinsing them, so we could taste the actual oyster. They are very firm and crunchy, and still salty and a little sweet. The surprise in this batch was the strong metallic finish, as strong as a Belon. If you're a fan of European Flats, as I am, you'll love these beasts. And look at the inside of the shells! Amazingly pearlescent.