Al­bany oys­ters voted the best

Western Suburbs Weekly - - Fashion - By DENISE S. CAHILL

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.”

Pic­ture: An­drew Ritchie d467069

Jerry Fraser, Joe Kos­terich and Don Hancey with oys­ters for Taste Great South­ern.

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