what you should know
M.F.K. Fisher wrote that "American oysters differ as much as American people." As usual, she was right.
Big wild Hama Hamas have a lingering cucumber flavor. Plump Apalachicolas feel creamy in the mouth. Wellfleetstaste like a shot of brine. The only thing they all have in common is their general oysterness.
rules No matter where your fresh oysters come from, they should be alive until the minute you pry them open. To ensure a pleasant oyster experience, 1) smell the oysters before buying them, 2) store them loosely covered in the refrigerator with the round side down, 3) and wear protection while shucking.
myth #1 While the slippery deed of eating a still livingPemaquid is definitely a turn on, there is no scientific evidence to support the claim that oysters are an aphrodesiac.
myth #2 While the "R rule" -- you should only eat oysters during months with an "R" in the name -- is antiquated, thereare good reasons to avoid oysters during the summer.
key shells Oysters are considered a keystone species, meaning they have a big impact on their natural surroundings. Because oysters can filter up to 50 gallons of water a day, ecologists are using them more and more in water restoration projects.
what you need
The only thing you really need is an oyster knife. (In a pinch, a flat-head screwdriver will do.)
Your oyster reading list should include Fisher'sConsider the Oyster;Eleanor Clark's The Oysters of Locmariaquer;and Mark Kurlansky's The Big Oyster.
But if you're going to choose one source, make it Rowan Jacobsen's remarkable book A Geography of Oysters and his companion website, The Oyster Guide, which features an interactive oyster map of North America.
what you do
Oysters Rockefeller has been a classic for more than 100 years. Make them and you'll know why.
Use small briny oysters in this unusual oyster ceviche.
Need a little something extra in your hair of the dog? Try an old-schooloyster shooter.
Eat hogwash's beer-battered oysters with jalapeno tartar sauce by themselves or in a po-boy. (Just be sure to leave yourself a couple of beers to drink.)
The seafood in this oyster and shrimp perloo gets a fatty nudge from both andouille and bacon.
Oyster and artichoke soup is like a light, velvety chowder -- a perfect companion for a cold winter night.
Featured recipe: One of our favorite ways to do oysters: prepare a bunch of different toppings foroysters roasted on the grill.
To shuck an oyster, you'll need an oyster knife and something to protect your hand. A glove or a doubled-over towel will do, or you can be extra safe with a metal mesh glove. Be sure to take your time and use caution to avoid injuring your hand.
Start by holding the oyster flat-side-up with the glove or towel in one hand and the oyster knife in the other.
Find the narrow point on one side of the oyster that marks the fulcrum, or hinge where the oyster shell opens and closes. With all fingers out of the way, carefully wedge the pointed end of the oyster knife between the shells.
Next, twist the knife to pry open the shell, and slide the knife along the opening between the shells.
Scrape the knife underneath the oyster to detach it from the shell, taking care not to lose any of the oyster's prized briny juices.
Reference: How to choose oysters (Cookthink)
Reference: What is an oyster knife? (Cookthink)
An oyster knife is a short-bladed, dull knife designed shuck oysters. The tip is flat and pointed enough to penetrate the tightly closed hinge of an oyster shell, but rounded enough on the tip that it doesn't cut into the oyster's flesh.
Even though its blade isn't sharp, an oyster knife can be dangerous. When shucking an oyster the knife is usually pointed toward the hand that holds the oyster as you're trying to pry open the shell with the knife. Guard against slipping by protecting your hand with a stainless steel-mesh glove or a kitchen towel.
Reference: How to choose oysters
Reference: How to shuck an oyster
Oysters are a species of bivalve mollusk and are related to mussels, clams and scallops.
The oyster's two hard, calcium-based shells conceal and protect the tender flesh inside. Oysters are found globally in coastal waters; they may be wild oysters, farmed in beds or on racks in shallow water to ease harvesting. They are easy to prepare, making them a favorite seafood in many countries. Since they are still alive, raw oysters are shucked immediately before serving and should be eaten promptly.
Contrary to popular belief, pearl oysters are not the type used as food and you are unlikely to find a pearl in your dinner!
M.F.K.'s Consider The Oyster, which has been continuously in print since 1941, is one of the best resources on the history of oysters, as well as methods of preparation and eating of oysters.
Be sure to get your oysters (and all seafood) from a reliable fishmonger. If you don't have one, check your local supermarket -- many larger ones have excellent fish departments. Occasionally, busy seafood restaurants may also have an adjoining market open to the public.
When choosing oysters, rely on your senses:
Smell: Fresh oysters should smell like sea water; crisp and briny and not at all fishy. Pre-shucked oysters should have no ammonia smell.
Sight: Oysters should be kept on ice, in a well-drained refrigerated case. The shells should be mostly closed and should close tightly when tapped with a finger.
Touch: The oyster shells should be scratchy and may have barnacles; avoid oysters with lots of algae, seaweed or mossy patches, as these may have been kept in a tank with poor water circulation.
Taste: If you're lucky enough to be able to taste-test the oysters, check for levels of brininess and adjust your recipe accordingly.
In the United States, fish sellers are required by law to keep the delivery tags from shipments of fresh seafood. Ask to see the tags; they give the dates of shipment and delivery, so you'll know how long the oysters were in transit, how long they have been on display, and their source.
Reference: How to shuck an oyster (Cookthink)
Reference: What is an oyster knife? (Cookthink)
