Getting Started:
Oyster shucking
would seem to be a talent best suited for hearty water men, however,
it is actually more finesse then brawn. Before you jump into shucking
your oysters make sure you have a shucking knife, found in most grocery
stores or seafood markets and we recommend shucking gloves. Some condiments
for oysters are cocktail sauce, horseradish sauce, hot sauce and Old
Bay seasoning. Try topping your oyster with all of these or just one
or two at a time and see which combination you like best. Also a delicious
appetizer can be made by topping off a saltine cracker with oyster,
then add your hot sauce, a dab of horseradish and a slice of halapeno
pepper, known in some parts as a rooster. Adjust accordingly for desired
spiciness.
Buying
Oysters:
When choosing oysters
at the market, the primary consideration is that they be fresh, they
do not smell and if one is open (which it shouldn't be) it should snap
shut emphatically once tapped. If an oyster doesn't close immediately,
don't buy it. The oysters should be arranged so that they are lying
flat. The shape of the shells will give you a good idea of the amount
of meat you are getting. The deeper the cup of the lower shell, the
better. The rounder varieties of oysters, such as Belons and Olympias,
should be symmetrical. For the more elongated Atlantic and Japanese
oysters, look for shells that fan out widely from the hinge, indicating
that the oysters have had plenty of room to develop.
Good oysters of
the Atlantic and Japanese varieties are available year-round. Belons
and Olympias do, in a way, justify the old rule about not eating oysters
in months without the letter "r" in the name, so you are unlikely to
find them in markets. This is not because they are dangerous; it is
the result of differences in the way they reproduce.
Storing
Oysters :
Do not store the
oysters in water. If you do not plan to eat them right away, arrange
them flat on a tray, cover them with a damp towel, and store them in
the refrigerator. They'll keep this way for about a day.
Shucking Oysters:
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