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I hear you about the oysters and scallops. I'm certain it has everything to do with the preparation. It's the same with conch. I've had conch fritters that were melted in your mouth. I've also had some you could use to patch a semi tire.

There are more varieties of oysters in New England and each has it's own flavor. If it's not the texture that bother's you, find a place that has a good sampler. One place we went in Boston, it might have been Legal Seafood, has a menu with a description of the flavor.