Author Isak Dinesen once said that when you eat an oyster, "you are eating the whole ocean." And it's true that the salty, quintessentially metallic taste most oysters have can send you beachside pronto. But there is an ocean of oysters out there, each one a world of flavor unto itself. Here are some you may run into on local menus:

Beausoleil: Originally from France, these oysters are small and sweet, with pretty shells. Most in the United States are aquacultured in Canada.

Belon: Originally from France, these sweet beauties can be as large as 3 inches, but are usually much smaller. They're aquacultured on the West and East coasts.

Blue Point: Large East Coast oyster originally from Blue Point, on the north shore of Long Island, N.Y. It has a firm texture and a clean, briny flavor.

Kumamoto: If there is an "it" oyster, this small Japanese variety would be the one. It is highly prized for its delicate sweetness and fine finish. Most are aquacultured in the Pacific Northwest.

Malpeque: This cold-water oyster from Canada is noted for its crisp, clean flavor and soft finish.

Olympia: One of the tiniest for eating on the half shell, this Puget Sound oyster rarely gets bigger than 1 1/2 inches.