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Chad “Tex” Metcalf, the sales and logistics manager for Cherrystone Aqua-Farms, is affectionately called an oyster sales “shaman and guru” by his colleagues because of his detailed knowledge of the oyster industry. He says he works with fishmongers, restaurants, grocery stores and other retailers to determine the best oyster for their customers. “There are four factors that help me recommend a particular oyster: appearance, regionality, flavor and ‘shuckability,’” says Metcalf. “Some prefer bayside oysters, others the seaside oysters. Some are more focused on price and availability, while others on appearance and size. Shell integrity, which we refer to as ‘shuckability,’ is important as well. Oysters that tend to grow fast will have thinner shells compared to wild oysters. Factors such a weather and food availability contribute to an oyster’s growth spurts and shell thickness. “Thinner shells do require more finesse c

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