Oysters are a versatile food that can be eaten raw or cooked. Some people like to swallow the oyster whole, but the majority of people prefer to chew them, as that is how you get the full flavor.
Slurp It. Oysters are primarily a finger food and should be eaten raw, fresh and right from the shell. No silverware, no plates, you just need to put your lips right up to the shell and slurp away. This tiny fork that may frequently accompany oysters is used just to loosen the oyster from the shell.
Atlantic Oysters (Crassostrea Virginicas)
These oysters include popular types such as Bluepoint and Wellfleets. They are the most commonly consumed oyster in the United States. In fact, around 85% of the oysters harvested in the U.S. are Atlantic Oysters. Their shells are larger and rounder than Kumamoto or Pacific.
To this day the French still can't get enough for them and they are the food of choice at times of celebration like Christmas and New Year. Around half of all oysters eaten in France will be eaten between these two festive dates.
Australia is famed for its Sydney Rock oysters which are found in a variety of locations around the country including - Shark Bay, the Wingan Inlet and the east coast of New South Wales.
The biggest faux-pas is not chewing the oyster: "It brings out the sweetness and brininess, and of course the umami. You'll miss out on a lot of that if you're swallowing them whole." Another mistake is pouring out the juice - or the liquor - from the oyster: "The liquor gives you a great indication of what's to come.
eating etiquette (how to eat...) Table manners for eating oysters. Hold the shell with the fingers of one hand and a shellfish fork (or smallest fork provided) with the other hand. Spear the oyster with the fork, dip it into the sauce, and eat it in one bite.
While raw oysters themselves don't have a strong flavor, they are usually served with lemon or sauce that adds flavor. Oyster flavor intensifies the longer they are cooked. Some people may have only experienced one or two varieties of oysters in their lives and assume they taste a certain way.
Many people who eat raw oysters garnish them with lemon juice, cocktail sauce, or a Champagne mignonette sauce as a companion condiment. However, oysters can also be fried, baked, steamed, or stewed.
Chew, chew, chew
Rather than swallowing whole, I recommend biting into the oyster so the full flavor profile can be experienced.
They can boost your mental health
But the high concentration of magnesium in oysters can actually help you feel more relaxed and can reduce feelings of stress or depression. This may be why oysters are referred to as an aphrodisiac, as they can help to reduce anxiety and boost the mood in those who consume them.
The fastest way to give yourself away as a rookie is to swallow everything straight away. Let's face it, oysters aren't cheap, and by swallowing them straight you are missing all of the tastes and textures that they have to offer. Make sure to chew the meat at least once, so that its full flavor profile can be admired.
The oysters' edible body mass decreases significantly after they release eggs, until they start to regain weight in the fall, making them less-than-ideal for raw consumption. But they're easily improved with a rich, flavorful sauce and some smoke from the grill.
The best side dishes to serve with oysters are grilled asparagus, clam chowder, lobster tails, smoked cod, fried shrimp, classic mignonette sauce, crusty French baguette, lemon herb couscous, garlic spinach, cucumber dill salad, white wine and butter sauce, and steamed broccoli.
Versatile oysters lend themselves to being served in a variety of tasty ways. Oysters are much more versatile than you think. While the plump, briny bivalves are, of course, spectacular served raw with a squeeze of lemon, they are also great for grilling, frying, stirring into creamy chowder — you get the picture.
"To eat an oyster properly, tip the whole thing into your mouth straight from the shell and make sure to chew once or twice (it's okay to use a little fork if it doesn't come out first time).
There might be grime or mud on the shell that was stuck in the inner clamp. If you come across this, do not rinse the oyster. Instead, take a clean towel and carefully wipe off any grime or mud. Place on a bed of ice with other shucked oysters and serve.
Use the oyster shell like a spoon, tipping the oyster into your mouth. Oysters should be chewed (not swallowed whole) so you can fully experience the unique texture and delicate flavors. The general serving for oysters is a half dozen per person and they are best enjoyed with an accompanying beverage.
Oysters: Appetizer Engagements: 3-4 oysters per person. As a second or third course (where other items are being served with the oysters): 5-6 oysters per person. For a main course (including an Oyster Roast or a Bull & Oyster Roast), figure 6-8 oysters per person. Clams: Many people serve clams along with oysters.
Favorite? Coffin Bay king oyster is a Pacific oyster of an impressive size hailing from the pristine waters of South Australia's Coffin Bay. Unlike most oysters which are typically grown for about 18 months, these oysters are allowed to grow for up to 6 or 7 years.
In Australia we are lucky to clean water in our seas and estuaries that result in some of the finest tasting oysters in the world, including the renowned Sydney Rock Oyster that is grown in estuaries along the coast of NSW.
Generally speaking, East Coast Oysters have a smooth shell with a tear drop shape. They also boast a saltier flavor than their West Coast cousins. Oysters are filter feeders and take on the flavor of their surroundings. So generally speaking, the closer an Oyster is to the ocean, the saltier it will be.
Lemon juice is a flavor enhancer — this means that it brings out the different flavors of the food it is added to and makes them more prominent. In the case of the fresh oyster, that taste is the briny, fresh, sea salt flavor that oyster lovers cherish.
Nope. You can turn them over if you want, but you don't have to. (Some people believe it's a courtesy to the server, so he or she knows you are finished.) If you are dining with food snobs and want to sound sophisticated, what buzzwords should you use to describe oysters?