Love of oysters even inspired early Americans to transform them into culinary desserts. Since there are numerous types of oysters, Oysterater is a great site if you want to look up qualities of a specific type. My brother goes to school down in Alabama and he explained that oysters from that region , Gulf oysters, are typically meatier. When you eat raw oysters, they're either still alive or freshly killed. Photo: AFP. If you don't have the fridge space for a rimmed baking sheet, you can store oysters in a bowl, covered with a damp kitchen towel. I am wondering if there are any consequences or reasons not to do this. Here’s where we bring back the age-old East Coast vs. West coast debate. Whether steamed, stewed, sautéed, baked or broiled, oysters provide a light and fresh flavor and a powerful pack of nutrients. While I am no oyster expert I love reading all about things, especially food that interests me. There are groups that argue oysters might feel pain, and others who say because they don’t have a central nervous system then they don’t feel pain in the way other seafood species might. The reason why party food platters are great to serve is because you can decide on a variety of items and alter portion sizes according to your guest list. Kumamoto oysters originated in Japan and are small and creamy. Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. The myth is that the best months for oysters are the months that end in the letter ‘r’ – meaning fall and winter months. Try them out! The fact that your oyster tasted like nothing is weird, but could be due to the fact that they are generally served on ice, and the colder a food, the less taste (IMO). They can be served in several ways and are easy to prepare. This ensures that it slides into your mouth when your tip it back. The salt doesn't touch the actual oyster meat, so it's not like the salt is used to season them. If they are being served at a restaurant on the half shell (already shucked) a simple key to follow is if they don’t smell fresh i.e. Is the shell completely closed? Thoroughly scrub all the oysters prior shucking. They are also hard to ship -- they die if they are out of the water more than a few days. If it doesn’t, that means the oyster inside is dead and should only be eaten cooked. There are also two classic sauces to be served with raw oysters. Keep them on ice until you plan to shuck them. So first go out and eat a bunch of different oysters (easiest homework ever). It’s during the summer months when oysters typically tend to spawn, which is precisely why the ideal time to farm and consume them is between the months of September and April. Maybe it was just a very mild variety -- there can be big differences between them. They aren’t impossible but for those new to shucking it can be time consuming (and agitating). Temperatures. They don’t have much brine because the meat takes up the majority of the shell. Only put oysters on ice once they have been shucked and are ready to be served. I have talked about what a picky eater I was growing up and I didn’t even start eating oysters until a few years ago. The umami flavor found in oysters can make many white wines leave behind a metallic taste in your mouth. © Copyright 2020. Whether you want oysters on the half shell, baked, or broiled, here are chefs' guidelines for selecting, preparing, and enjoying oysters at home. Temperatures below 40 will prevent bacterial growth, but temperatures below 35 (and especially 32) will kill the oysters. Chilled fresh oysters offer an incomparable taste and flavor, complimented with squeezed lemon and zesty cocktail sauce at Shaw's Crab House in Chicago. Those salty little (supposed) aphrodisiacs were living and breathing organisms when you snapped them for Instagram and tipped their shells towards your lips… and that’s a good thing. Fresh lemon juice or Worcestershire sauces are both good accompaniments. The acidity compliments the oyster without covering up the unique flavor and texture of the oyster. Give it a few little chews to thoroughly enjoy the flavors of the oyster, then swallow it. There are actually five different species of oysters: Pacific, Kumamoto, Eastern, European flat and Olympian - and all are very different. I'm not sure if this is just an Australian thing, but in here, if you order oysters (any style, kilpatrick, plain or whatever), they're always served on a bed of salt. Ice is made of fresh water and it may kill the oysters once the ice begins to melt since they require salt water to survive. That rule can’t be applied as generally anymore since many types of oysters have been engineered not to spawn so that they can be harvested all year round. They typically have a smoother and rounder shell than the Pacific oysters. ‘Personally, I love the iron flavour. Butter and salt are often added. The shell should close. ‘The reason for eating them alive is simply for freshness and flavour as they still have most of their iron/sea flavoured juices within the meat. They are so small that they hold little liquid and therefore dry out quickly. The Oysters on ice recipe out of our category Tropical Fruit! Your first instinct might have you reaching for the chilled white wine to pair with your oysters. Click the link here for an exclusive coupon for your next order from Santa Monica Seafood! That said, there are also plenty of different ways to cook oysters, from steaming, grilling, and roasting to poaching and pan-frying; they can even be smoked. I distinctly remember first oyster I ever tried was a Kumamoto oyster. While everyone has their favorite toppings I prefer to eat mine either with a simple little squeeze of lemon or a small spoonful of mignonette, a red wine vinegar and shallot sauce. Without tipping the oyster (you will lose all the brine!) They originated on the Pacific coast of Asia and now account for about 75% of all oyster production. Most people think keeping them alive longer makes them safer to eat, says Business Insider. The cultivation of oysters can be traced back to Japan, though nowadays we farm these tasty invertebrates all over the globe. ‘Also it’s best to store them in the fridge with the deep part of the shell downwards to retain the moisture before preparing them, they should easily live 5-7 days in a properly chilled fridge like this. If you don’t have the fridge space for a rimmed baking sheet, you can store oysters in a bowl, covered with a damp kitchen towel. 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