Oysters: The Most Polarizing Food in the World
PITTSBURGH — Most people have strong opinions on the foods they love and hate. My husband, for instance, cannot stand black licorice, while I would never eat an anchovy. (At least we agree on cilantro and blue cheese.) When it comes to the most polarizing foods, one that heads the list is the bumpy shellfish that’s been around for millennia and was likely first eaten by prehistoric inhabitants of South African coastal regions some 164,000 years ago: oysters.
Fresh, and Growing
Today, oysters are often a luxury or special occasion food, perhaps because they’re expensive at $3 or more apiece. Muddy Waters’ Kucenic argues they’re… a Chesapeake or Blue Point if you like salty. Even better, imagine you’re by the ocean with a cold beer, says Dewey. "Eating oysters is all about ambiance … where you are and who you’re with," he says. "People are afraid they’re going to be slimy, and they’re not. They’re briny. It’s like a mouthful of ocean water."
Nutritious and Versatile
Oysters are an incredible food when breaded and fried and served with a tangy tartar sauce. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) While any oyster can be fried — even canned — large varieties like the briny Chesapeake oysters I got from Wholey’s in the Strip District are best. Some were so large, I had to cut them in half. I pan-fried them in vegetable oil.
Mignonette Sauce
This easy recipe is a classic sauce for oyster and clam as well as other seafood. Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.
Fried Oysters
While any oyster can be fried — even canned — large varieties like the briny Chesapeake oysters I got from Wholey’s in the Strip District are best. Some were so large, I had to cut them in half. I pan-fried them in vegetable oil.
Muddy Waters Oyster Bar Char-Grilled Oysters
The prep for these tasty oyster starters is so easy and the bivalves cook in minutes. Cook’s note: Place the oysters as flat as possible on the grates to avoid flareups (if tilted, the melted butter will drip onto the coals) and have a pair of tongs or grill gloves at the ready to remove them when they’re done — the shells will be very hot! I used Blue Point oysters from Whole Foods.
Oysters Tomafella
This simple spin on oysters Rockefeller comes from Tom, a customer at the Wellfleet Shellfishermen’s Farmers Market. He recommends using maple or apple smoked bacon so it doesn’t overpower the flavor of the oysters.
Oysters: The Most Polarizing Food in the World
Oysters have been a food of luxury and special occasions for centuries, and their popularity has ebbed and flowed over the years. Today, they’re often a delicacy, with a devoted following of oyster enthusiasts who savor them raw, fried, or grilled.
Conclusion
Oysters are a food that inspires strong opinions, and people tend to either love them or hate them. Whether you’re a fan of raw oysters, fried oysters, or grilled oysters, there’s no denying the allure of these bivalves. Whether you’re an oyster novice or an oyster aficionado, there’s something to be said for the unique flavor and texture of a well-crafted oyster dish.
Frequently Asked Questions
Q: What are the most common types of oysters?
A: The five main species of oysters consumed in the US are the Eastern oyster, Pacific oyster, Belon oyster, Crassostrea gigas, and Crassostrea virginica.
Q: What is the best way to eat oysters?
A: The best way to eat oysters is a matter of personal preference. Some people like them raw, while others prefer them fried, grilled, or cooked in a variety of ways.
Q: Are oysters safe to eat?
A: Oysters are safe to eat, but it’s important to make sure they’re handled and stored properly to avoid foodborne illness. Always check the oysters at the market to ensure they’re fresh and of good quality.
Q: How do I store oysters?
A: Oysters should be stored in a covered container in the refrigerator at 32°F (0°C) or below. They should be consumed within a few days of purchase.
Q: Can I grow my own oysters?
A: Yes, you can grow your own oysters, but it’s a complex process that requires a lot of care and attention. It’s recommended to start with a few dozen oysters and monitor their growth and health before scaling up.
Q: How do I shuck an oyster?
A: Shucking an oyster requires some skill and practice, but it’s a simple process that can be mastered with a little patience and practice. Here’s a basic guide to shucking oysters: 1) Hold the oyster in one hand, with the hinge facing you; 2) Use an oyster knife to cut along the hinge, starting from the top and working your way down; 3) Gently pry the top shell open, taking care not to spill the oyster’s juices; 4) Remove the top shell, and use the oyster knife to loosen the oyster from the bottom shell; 5) Slide the oyster out of the shell, and serve immediately.
