Albany oysters voted the best
THE King of Oysters likes them natural but WA’S Food Ambassador prefers them cooked.
But Jerry Fraser and Osborne Park-based Don Hancey both agree that the best oysters come from Albany waters.
The pair shucked and cooked fresh WA rock oysters at City Beach groyne on Friday.
Mr Fraser said shucking oysters was a delicate art.
“Take the whole shell and gently pry the two shells apart,” the oyster shucker of 35 years said.
“Then I take that top shell off and that’s called the shuck.
“Expose the meat, take out any grit and gently separate the oyster from the muscle.”
Mr Fraser said the oyster farm in Albany started 25 years ago and he had been shucking oysters from those Great Southern waters for the 20 years he had been in Perth.
“Albany waters are a lot cleaner and colder and have great currents coming in the bay from the Antarctic and New Zealand and there’s a lot of nutrition from those currents,” he said.
Mr Hancey crumbed the fresh oysters in flour, egg wash and bread crumbs and fried them using WA canola oil. “The secret is to not overcook them, they only take about a minute,” he said.
Mr Hancey said Albany’s oysters were a feature of Taste Great Southern that is on until April 9.
“There’s 49 events,” he said. “It’s an awesome showcase of the food and wine in the area.
“The Great Southern is on the cusp of a wine, food, tourism boom.”
While Joe Kosterich, of City Beach, confessed that oysters were not his favourite seafood, he enjoyed Mr Hancey’s crumbed version.
But Dr Kosterich said the much talked about aphrodisiac effect of oysters was possibly a myth.
“Amino acids are linked to the aphrodisiac effects of the oyster because of their effects on the brain,” he said.
“If you believe something is going to work, it probably will.”
Jerry Fraser, Joe Kosterich and Don Hancey with oysters for Taste Great Southern.