How to Choose, Store, Prepare and Eat Oysters
The Benefits of Oysters and the Best Ways to Shuck Them
Oct 15, 2009
There are many myths and legends surrounding the oyster, some of which do have a degree of truth behind them. Understanding the nutritional facts about oysters and knowing how to select and then prepare them are key to ensuring that they are not only delicious to eat, but safe to do so.
The Nutritional Value of Oysters
When Aphrodite, the Greek goddess of love, came forth from the sea in an oyster shell, the legend of the oyster was born. Throughout the ages, oysters have been regarded as an aphrodisiac, and this may be true due to the nutritional value of this infamous mollusc.
Oysters contain dopamine, a neurotransmitter found in the human brain which, amongst other functions, helps to control brain function and does have influence on sexual desire. They are full of omega-3 fatty acids, iron, zinc, phosphorous and copper and are low in saturated fats and calories. They contain many vitamins, including vitamins A, B12, and D and are a good source of protein.
When is it Safe to Eat Oysters?
It is said that one should only eat oysters when there is an "R" in the month, and to a degree this is true. Oysters are generally harvested when they are at their fattest, which usually occurs in autumnal months. During spring, they need a period of recuperation to recover from the winter then spawn in the summer. Whilst they are still generally safe to consume during these months, the taste and texture will be altered and there may not be a lot of meat to eat.
Oysters are very sensitive to the quality of the water in which they live so the environment plays a crucial role. As filter feeders, they eat microscopic plants which can on occasion produce naturally occuring biotoxins. These toxins build up in the tissue and if this builds up to a high level, it can cause potentially serious - even fatal - illness if the oyster is eaten. Environmental departments monitor and test areas where oysters live and breed, and declare the areas "open" or "closed" depending on the levels of toxins found whether or not there is an "R" in the month. This is why it is crucial when buying oysters to do so through reputable sources or retailers or to contact government agencies if planning to collect oysters personally. In Canada, the nearest Fisheries and Oceans Canada office can provide this information.
How to Store Oysters
Unopened, oysters can be refrigerated for up to 6 days but should never be left at room temperature for more than 2 hours. Once opened, they can remain in a fridge for up to 10 days or frozen for up to 3 months. Unopened oysters should never be kept in water as they may open, lose their juices and die. Nor should they be kept in in a plastic bag or sealed container as they won't be able to breathe.
Once opened, oysters should be consumed within about 15 minutes unless they are returned to the fridge or freezer.
How to Prepare Oysters
When preparing to open or "shuck" oysters, there are a few essential pieces of equipment required. A folded towel or oyster glove can be used to hold the oyster, and a flat, stainless steel knife especially designed is highly recommended. This does take practice but once mastered, shucking oysters can be done reasonably quickly.
- Scrub the oyster in cold water before shucking.
- Using a folded towel or oyster mitt, hold the oyster firmly in one hand with the bulbous end underneath (this will help ensure that as much liquid as possible is retained).
- Using the point of the shucking knife, insert it into the point of the shell at the hinge in between the top and bottom shell.
- Gently twist the knife first one way then the other to prise the hinge open.
- Slide the knife around the shell, prising apart the top and bottom shells.
- Gently scrape the muscle from the top shell then discard the shell.
- Once the top shell is removed, gently run the knife under the oyster muscle to detach it from the shell.
Tips for Shucking Oysters Easily
- Store the oysters in the freezer for 3 hours then move them to room temperature. The melting ice will slightly lift the top shell, making it easier to prise open.
- Just before opening, place them in a mixture of water and vinegar
- Before opening, steam them slightly
Ways to Eat Oysters
Oysters can be eaten raw, with a sueeze of lemon, a few drops of tabasco sauce, a little vinegar or even some chilled vodka. The oyster can be poured into the mouth from the shell, although it is said it should be chewed, not swallowed whole, as this releases all the nutrients.
Oysters can also be cooked, such as in the infamous oyster rockerfeller dish, and can be steamed, fried, grilled and poached. They are a useful ingredient in soups and are used traditionally in the British steak and kidney pie. For details see Recipes Using Oysters.
Oysters are full of vitamins, minerals and nutrients and are safe to consume both raw and cooked provided they are purchased from a reputable source which observes government advice on when it is safe to harvest them and provided they are stored and handled correctly. Whether wild or farmed, the nutty, salty flavour can be enjoyed alone or enhanced by accompaniements and used in a cariety of dishes.
Further information can be obtained from government departments such as Fisheries and Oceans Canada which was used as a source when researching this article.
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