Summer is in full swing which means that it is the perfect time to grab a bushel of Willapa bay oysters or any other ocean-fresh seafood and chill out. There is no better way to get the taste of the ocean than by eating raw oysters, but for many first-timers, understanding the right technique can be a challenge. Some of the best oysters are Louisiana oysters, but even seasoned oyster lovers from down south admit they could use more oyster eating tips.
While eating raw oysters is often highlighted, there are a lot of ways to serve cooked oysters that will leave you lusting for more. Southern fried oysters are a favorite for date nights and cookouts, while grilled oysters Rockefeller is a great option for those who have a more developed palette. There really is no perfect way to eat this shelled delicacy since there is a myriad of cooking and serving methods that vary depending on where you happen to be.
Oysters have been a favorite among the gentry and the working classes for centuries, there are even aficionados of vintage oysters. In case you are curious how long do oysters live, some of the most expensive breeds have been dated at over 20 years old! Of course, fried oysters are typically made from more affordable breeds, but that doesn’t make them any less delicious.
We love our seafood here at Seafood Continental, and oysters are near the top of our list. We are going to go over everything you need to know from how to steam oysters, what garnishes to use with broiled oysters, how to shuck and slurp them, and much more! We will even go over the different variations and explain the subtle details that set each apart from the other.
TIPS ON PICKING OUT THE BEST OYSTERS FROM EACH REGION
From bold Dragos oysters and briny blue point oysters to delicate and mild island creek oysters, there are different types of oysters for every palate. You can eat them fried, grilled, baked, or even straight from the shell. Mollusks may not be the most attractive fare, but they are some of the most delicious things that will ever pass through your lips. With so many options to choose from, it’s easy to get confused about which oysters are the best, or which may taste the best for your particular dining preferences. The origin of the oyster plays a big role in how they taste, and on their texture, followed by the season in which they are harvested.
No matter what your oyster-eating experience may be, knowing what type of oyster you have to choose from will help you make the most of your dining adventure. There are basically five species of oysters to choose from.
For those who are looking for larger portions as well as a sweeter taste, Kumamoto oysters and Pacific oysters are the ones to choose from. These oysters pair a creamy texture with a buttery taste. They also have a mineral flavor to their meat that is very rich. These species are often farmed along the West Coast but are also found in the wild off the Pacific coast of Asia. Most raw bars in the US feature these species, though they are often harvested before they reach their full size.
Similar to west coast oysters, Kumamoto oysters feature a deep bowl-shaped shell. The meat of the oyster is sweet and buttery, but it also has a fruity or nutty flavor. The origin of these Japanese oysters species is the Japanese island of Kyushu which is where their name is drawn from. If you are a first-timer in the world of oysters, this is a gentle flavor to start off with.
For deep bay oysters, Kusshi oysters are some of the best Pacific mollusks around. They have a super clean flavor profile that has the delicate taste of brine in the meat. Olympias are native to the West Coast, but due to their extreme harvesting, almost went extinct in the early 1900s. You can still get them, but at a high cost and in limited quantities. The meat of Olympias carries a strong flavor profile similar to European flats oysters.