Johnathan Swift once said “He was a brave man that first ate an oyster” There is much archaeological research to suggest that humans have been consuming oysters since prehistoric times. It is well known that in the coastal regions of Australia, Aboriginals have been harvesting the native oysters for over 50,000 years. Evidence of this is apparent from the number of middens that have been documented. Middens are places where the debris from eating shellfish and other foods have accumulated over time.
The mystique surrounding the oyster is full of romance and love. Aphrodite, the Greek Goddess of Love, sprang from the sea in an oyster shell and gave birth to Eros .. also giving birth to the term aphrodisiac. They were worth their weight in gold in ancient Rome, and it is said that Casanova consumed dozens of oysters each night before embarking on his rigorous schedule for the evening.
It has long been believed that oysters raise libido. This probably comes from earlier times when people generally had a vitamin deficiency in their daily eating habits and eating vitamin rich oysters kicked them up a notch or two, making them feel better, often with increased sexual desires.
Eating oysters is very healthy. They are one of the richest sources of zinc you can find in nature, with 150mg of zinc per gram. They also contain iron and B12. Like any healthy seafood, they also contain Omega-3 fatty acids, and are low in calories and saturated fats. All good for the prevention of heart disease.
In US seafood markets, you are likely to find one, or more, of the 4 main varieties, Atlantic, Pacific, Olympia and European flat oysters. A much wider variety is available through gourmet mail order seafood suppliers online. Visit farm-2-market to see a good range of cultured oysters.
Oyster flavor and quality depends on the conditions in which they are grown and each oyster farm produces unique oysters. They are generally available in several forms, live, shucked, frozen, bottled or canned. Best quality,of course, is to always buy them live. For convenience, if you are going to use them in a recipe, you will save a lot of your time if you buy them shucked.
OYSTER SHUCKING 101
If you want the adventure of shucking them yourself, here’s how to do it:
1. Wear gloves, or fold a kitchen towel to use to protect your hands.
2. Look at the two sides of the oyster. One side is flattish and the other is more curved, or domed.
3. Hold the curved side down. It is the deepest side of the shell and will catch all the great juices inside. It will also give you better access to the hinge of the shell. Usually at the more pointed end of the oyster.
4. Make sure you use an
Oyster Knife, NOT a regular knife. Wedge the knife into the hinge and twist the oyster knife. Sort of like turning a doorknob.
5. You don’t have to push the knife in with great pressure. As you turn it, you should hear a sort of pop as the joint breaks and the two half shells come apart.
6. Wipe the knife of any sediment from the outside of the shell, and slide it between the two shells to cut away the muscle that holds the shells together.
7. Remove the upper shell and carefully run the oyster knife under the oyster meat to release it.
8. Pick it up and let it slide down your throat.
Repeat the process as many times as you have fresh, unopened oysters.
The short version:
1. Jam in the knife
2. Twist like a doorknob
3. Free the oyster
Practice will make perfect.
Oysters are one of natures treasures and are considered a delicacy worldwide thanks to their succulent flavor. They are truly among the best seafood in the world. People new to oysters ask “How do you cook them?” Answer “DONT”
The correct question is “how do you eat oysters?” Traditional: raw on the half shell. Disguise for the squeamish: Oysters Rockefeller.
