A delicious exploration of oysters by chef Reem Azoury of Meat the Fish
Japan – Kumamoto England – English River Dart, Colchester, Frenchman’s creek, Jersey Royale, Carlingford Lough Ireland – Dungarvan France – Fine de Claire, Gillardeau, Ostra Regal, Special Ancelin, Utah
TIPS ON HOW TO BUY OYSTERS FROM YOUR LOCAL SEAFOOD COUNTER
• Ask to see the bag tag and examine the
harvest date. • Ask to try a sample to determine its freshness
(even if you have to pay for it, it’ll be well worth it). • Ask to handpick the oysters if possible and try to
select the heaviest ones. • Make sure none of the oysters are dead (the shells
will be open and won’t close when tapped).
If you’re not planning on having the oysters immediately, store them in the refrigerator, covered with a wet towel. Try your best to keep all of them upside down. They can be kept happy and alive for several days in that state.
Warming water temperatures generally cause spawning in oysters, and although there is nothing harmful about eating spawning oysters, they tend to be less plump, softer and can often have a milky liquid. Kumamoto oysters don’t spawn over the summer, making them great to eat during the hot months.
A dozen oysters are fewer than 100 calories, but have as much protein as a 100 gram steak and contain as much calcium as a glass of milk.
OYSTER ETIQUET TE
Always serve on a rimmed tray over crushed ice, with lemon wedges. Serving oysters with triangles of bread is considered a culinary faux pas. Simply slurp right off the shell. You may use an oyster fork to first lift the oyster from the shell and once eaten, place the shell upside down on the platter.
Lemon wedges, mignonette, horseradish, Tabasco.
LOVE & OYSTERS
Oysters contain dopamine, a neurotransmitter that is administered to increase one’s heart rate. They’re also rich in amino acids that trigger increased levels of the sex hormones D-aspartic and N-methyl-d.