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Everything
You Need to Know about Oysters, but were Afraid to Ask
A dare. A local curiosity. A southern specialty.
These are enticements you heeded in your intro to Gulf of Mexico oysters.
However, the mystique of oysters may actually scare the home cook
away.
The Louisiana Seafood Board brings you a handy guide to selecting
and preparing premium grade oysters, so you can serve oysters to your
friends fearlessly.
What do they look like?
Shucked oysters are available in pint and quart size containers. Oyster
meats are cream to light brown in color with a silky texture and ruffled
edges. Avoid fluffy white oysters as they’re filled with water.
Oysters should not be floating, but packed closely -- with no more
than 10% liquid.
The container should be clean and professionally labeled. Check for
government required information: Best-If-Used-By Date, Interstate
Shellfish Permit #, weight, nutrition facts, and country of origin.
Always choose American products, as quality standards for seafood
are far superior to those of other countries.
How much is one serving?
Louisiana oysters are available year-round and vary in size from season
to season. The legal in shell minimum is three inches. Two-and-a-half-inch
oysters are actually called small or skinny oysters and a pint jar
should contain as many as 30.
Medium or fat oysters should come 16 to 18 per pint.
USDA defines a raw serving as three and a half ounces: the equivalent
of nine skinny oysters or six fat oysters. Either way, a pint is approximately
three servings.
How do they smell?
Oysters have a clean ocean smell. Never buy oysters with an odor.
What do they taste like?
American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana
oysters -- they are actually all the same animal. In fact, there is
only one oyster that is native to the Gulf and Atlantic coasts. Scientifically
speaking, that’s Crassostrea virginica and, according to the
National Marine Fisheries Service, it accounts for 85% of the country’s
product.
However like fine wines, oysters have subtle nuances in flavor --
depending on where they’re cultivated. In a blind taste test,
by an independent researcher, consumers chose Louisiana oysters over
others sold in the states 85% of the time.
Louisiana oyster farmers describe them as “salty with a sweet
finish,” “succulent,” “nice, fat and salty.”
How do I store oysters?
As a general rule, it’s best to keep seafood on ice. When refrigerating
oysters, nestle the container in a larger bowl of ice and store in
coldest part of refrigerator. The shelf life of shucked, washed oysters
is 14 days. See Best-if-Used-By Date.
How do I cook oysters?
Gently, quickly, easily.
1940’s Traditional Louisiana Oyster Stew
4 servings
2 dozen medium Louisiana oysters; 1 1/2 pints
1/2 cup shallots or green onions, diced
1 pint whole milk
2 tbsp. butter
Salt & pepper to taste
Over a high heat, sauté shallots in a pot. Stir in milk and
bring it just to boiling point, then lower heat. Ease oysters into
pot. Simmer until oyster edges furl (3-5 minutes). Add salt &
pepper as you remove from stove. Serve with your choice of crackers.
Or for a more trendy dish, try citrus oysters with a simplified take
on poaching.
Citrus Poached Oysters
12 servings
1/2 cup parsley, minced
1/2 cup lemon zest, grated
1/2 cup orange zest grated
1/4 cup fresh ginger root, finely minced
1/4 cup dried thyme leaves
1/4 cup garlic, minced
2 tbsp. coarse ground black pepper
salt
4 pints of medium Louisiana oysters
In bowl, the day before poaching, combine all ingredients. Turn oysters
gently to coat with seasoning. Spoon 6 oysters into center of 6 x
6-inch square of plastic wrap. Fold plastic up to encase mixture.
Chill packets on ice in refrigerator.
Slip packets into slowly simmering water and gently poach 8 to 10
minutes or until oyster edges furl. Serve with rice cakes and a vegetable. |
