Ode to the bliss of oysters
ONE OF THE FINEST DELICACIES OF THE OCEANS ARE FARMED IN SA How people inland can get them and ways to devour them.
Not all food is beautiful to look at, like oysters. But once you develop a taste for these bivalve molluscs, they will enchain your mind. As an oyster lover, I sometimes spend hours lustfully googling pictures of these odd, aquatic animals, hiding behind my computer screen like a naughty teenage boy watching swimwear photoshoots with a guilty look on my face.
South African oyster-eaters are rare and the gospel of the oyster is difficult to spread.
While South Africans have no problem munching down raw, dried meat in the form of biltong or droëwors, for some reason shocked mothers cover their children’s eyes when they spot you gleefully slurping down a delectably buttery raw oyster from a half shell.
But I’ve come to believe that if you have never tried oysters, unless you are allergic to shellfish, there’s a good chance that you might hate yourself.
Oyster farming is quite extensive in South Africa with the southern Cape coast, Port Elizabeth and the southern and northern coasts of KwaZulu-Natal providing most of the country’s oysters. The quick-growing Pacific oyster is often the preferred choice, with Cape rock oysters also proving to be popular. Pacific oysters are revered because they’re great starter oysters. They have a mild to sweet taste, aren’t as salty or briney and can be a little buttery.
If you’re feeling a bit adventurous – and you’ve never tried tipping an oyster into your mouth – here's everything you need to know about these tasty invertebrates. When you’re shucking your own oysters, or you receive an order of freshly shucked half-shells, don’t be scared of the clear liquid inside. It’s known as oyster liquor and it has a fresh ocean taste.
Purists will slurp down an oyster
just like this and it’s recommended as something to try. Don’t be afraid to give your oyster a quick chew. It releases a number of flavours – umami is one – that adds to the experience.
A good way to start off is to sip some of the liquor as it gives you an indication of what the oyster will taste like. Then decide what flavours you want to add to the meat. Oysters pair well with traditional and not-so-traditional condiments which really help bring out their unique palate. Aside from condiments, oysters also pair extremely well with MCC (sparkling wine), crisp white wines and wine spritzers. Made from minced shallots and vinegar, this relish gives oysters bite without making them too spicy. This one of the most popular oyster pairings. It goes well with a little lemon juice and cracked pepper. Add a few drops of tequila and pepper to your oyster for a festive shot. Now that we are in a recession and since fresh oysters are uncommon inland, the best way to make a feast out of this delicacy is to order online from retailers like The Knysna Oyster Company. Shucking yourself helps you determine their freshness and also allows you to try more untraditional pairings. When your oysters arrive, tap them. If the shell closes it means the oyster is still alive and fresh. Oysters with broken shells and ones that don’t close should be discarded. Shucking oysters is simple with a shucking knife, but if you’re not sure how to do it, good fishmongers will do it for you (just rush home to slurp the ocean-fresh goodness inside). Some great alternative pairings are citrus and Granny Smith apples, vodka, tomato juice, ginger and chilli.
The most important thing about oysters (especially if you’re not living close to the coast) is to explore. They don’t have to cost you an arm and a leg. There’s a restaurant in Kempton Park, for instance, that sells oysters for less than R9, while many markets like Neighbourgoods have good deals for six or a dozen. Fishmongers might also be willing to order oysters for you through their supply chain – you just have to ask.
Oysters aren’t beautiful but they can be rare and that is enough reason to love a good, fat, juicy one.