Oysters on the Half Shell with Pickled Ginger Salsa

Absolutely fresh oysters on the half shell are one of God’s best gifts to us. In California, we get them from several oyster farms ranging from Tomales Bay, north of San Francisco, all the way up to British Columbia. A single variety, Miyagi from Japan, makes up most of what is cultivated in this region. It is an amazingly adaptable creature and will take on varying characteristics depending on where and how it is grown. (It also takes on the name of the area it’s farmed in.)