 The texture is soft and fleshy, but crisp on the palate.North American varieties include Kumamoto and Yaquina Bay from Oregon, Duxbury and Wellfleet from Massachusetts, Malpeque from Prince Edward Island, Canada, Blue Point from Long Island, New York, Pemaquid from Maine, Rappahannock River from Virginia, Chesapeake from Maryland and Cape May oysters from New Jersey.Variations in water salinity, alkalinity, and mineral and nutritional content influence their flavor profile.