Oysters can be intimidating, so we asked seafood chef Aidan Owens to share his expertise. Here's everything you need to know ...

Blue Point sold over 80,000 oysters last year, executive chef and owner Edward Luick recounts proudly, and there’s more shucking to come.

There are also larger dishes, including the I.W. Whaler (six blue point oysters, six local clams, six Chesapeake oysters, a 1¼ pound whole lobster and six chilled shrimp), ...

The Blue Point oysters were saltier, which I liked, but it really comes down to preference. Oysters to me are usually reserved for winter, and I do think they taste best around November or December.