Rule of thumb is at least 4,000 years old. Foodie tradition dictates only eating wild oysters in months with the letter “r” – from September to April – to avoid watery shellfish, or worse, a nasty bout of food poisoning. Now, a new study suggests people have been following this practice for at least 4,000 years.
“Essentially if you buy oysters that are grown in healthy waters and they're handled properly, then there's no problem with eating them any time of the year,” said Donald Meritt, an aquaculturist at the Horn Point Oyster Hatchery at the University of Maryland Center for Environmental Science.
We can eat oysters all year round, with exceptions. Sydney rock oysters are generally at their peak from September to March. But nature can get in the way. High rainfall can wash undesirable nutrients into estuaries.
There's a long-accepted old wives' tale that we should only eat shellfish when there's an 'R' in the month. According to the rule, we should only indulge indulge in delicious oysters, clams, and mussels from September through to April and stop eating them completely between May and June!
When are oysters in season? In the northern hemisphere, the old rule that native oysters should only be eaten when there's an 'r' in the month still holds true; so eat oysters from September to April. During the summer months they're busy spawning, and their flesh becomes unpleasantly soft and milky.
Though they're available here year-round, oysters are in fact seasonal. You'll find different varieties are best at different times of the year. Sydney rock oysters tend to peak between August and March, and Pacifics between April and September.
Introduced to Australia in the 1940s, this species originates from Japan. Large and with a salty-sweet, creamy taste, Pacific oysters are considered at their best from April to September.
Just remember that more isn't always better — we'd encourage you to limit your oyster consumption to a maximum of one dozen oysters, two times per week. This will help you avoid any vitamin and mineral toxification risks.
You should plan to cook and eat your fresh fish and shellfish within two days. Any longer than that and the quality begins to deteriorate and it will develop that telltale, unpleasant “fishy” odor. Keep it stored in the coldest part of the refrigerator.
There's no “R” in May, so can we eat raw oysters? Yes, you can eat raw oysters in the summer. The adage of “R” months can be traced all the way back to 1599.
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.
Once opened, oysters will keep for up to 7 days in the fridge, but be aware: they will absorb any strong flavours (for example rock melon and onion tend to taint the flavour, no matter how well packed your oysters are). When buying live oysters, make sure the shells are firmly closed.
Heart Healthy
Oysters are good sources of this form of fatty acid. The presence of magnesium and potassium also help to lower blood pressure and iron helps carry oxygen to blood cells. Oysters are also high in potassium, magnesium, and omega-3 fatty acids which help reduce the overall risk of stroke and heart attack.
Cover the oysters with a damp paper towel or damp cloth and place them in the fridge. They should keep for up to seven days like this, but it's best to eat them within a day or two.
Most raw oysters taste much better in fall and winter than they do in summer. All oysters are somewhat weaker and thinner after they have done their best at reproducing.
Here's why, as reported by WebMD: "Chef and author Anthony Bourdain clued foodies in to an unwritten restaurant secret--never eat seafood on Mondays--in Kitchen Confidential. That's because many restaurants, except a select group that specialize in fresh seafood, don't get deliveries over the weekend.
Discolored meat: Take a good look at your lobster. If your meat is discolored, even turning green or white in places, then it's definitely gone bad.
Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous.
The many benefits of oysters can be attributed to their omega-3 fats and antioxidant compounds. Eating oysters may help reduce body weight, manage blood sugar levels, lower the risk of cardiovascular diseases, improve sexual drive, and treat erectile dysfunction.
Think of an oyster like a grape: if you don't chew the grape, you won't get the full flavor.
Chew, chew, chew
"An oyster is meant to be savored. Rather than swallowing whole, I recommend biting into the oyster so the full flavor profile can be experienced. Also, when consuming an oyster in the shell, remember the 'oyster liquor' is there to be enjoyed.
Available year round, with peaks from September to March when they are considered to be in peak condition, although some people like the flintier, less salty flavour they have during winter. Average 40-60g whole weight and 6-8cm shell length, though they can exceed 25cm, they are generally smaller than other Oysters.
Sydney rock oysters are farmed in NSW, southern Queensland and at Albany, WA. Pacific oysters Crassostrea gigas are produced in Tasmania, South Australia and Port Stephens, NSW. Flat oysters are currently only farmed in NSW and there is also some small-scale production of tropical oysters in northern Queensland.
Step 2 # Take your tiny fork and sort of move the oyster around in its liquid-filled half shell to make sure it's detached. Step 3 # Then put down your fork, pick up the shell, and slurp down the oyster from the wide end—it's more aerodynamic that way. Chew the fish one or twice before you swallow it.