I have a preconceived notion and a not so preconceived opinion on raw oysters. If they come from brackish water and/or the sea they should have a briney taste as a base. I have been to three places that serve oysters on the half, right off the ice and whole (as in not shucked yet) and their oysters have been bland as wet paper. Pearl's in the Terminal Market, Philadelphia, Black Pearl in NYC and Stingray's in Tybee Island. All three serve east coast oysters, all three like I say are bland as sterilized fresh water. Am I missing some thing? Are any seawater oysters bland as a rule of thumb? Or are these establishments sucking the life out of them?