At <strong>Bent,</strong> Susur Lee serves sweet, floral Colville Bay bivalves on ice with a combo of hot raw ginger, tart balsamic vinegar, yuzu, shallots and cracked black pepper. $4 each. <em>777 Dundas W., 647-352-0092.</em>
<strong>Diana’s</strong> Fanny Bays are battered and dunked in the fryer for mere seconds, so the outsides are crisp and the insides retain their cool, salty essence. $11. <em>2105 Lawrence St. E., 416-288-1588.</em>
At <strong>Skin and Bones,</strong> clean-tasting, finely chopped Malpeque oysters go into an unctuous uni cream sauce that’s ladled over crunchy tater tots. $8. <em>980 Queen St. E., 416-524-5209.</em>
Fluffy gnocchi, creamy beurre blanc and pops of caviar make super-rich partners for salty Raspberry Point oysters at <strong>The Oxley.</strong> $23. <em>121 Yorkville Ave., 647-347-2712.</em>
At <strong>Hoof Raw Bar,</strong> sturdy Fanny Bay oysters are dredged in egg and flour, fried to a crackle and then smothered in thick gravy studded with sweet-and-sour mustard seeds. $11.<em> 926 Dundas St. W., 647-346-9356.</em>