Home 2020 Eat Raw Oysters the Right Way

Eat Raw Oysters the Right Way


The season for oysters is in full swing, and the Big Q is what if you want whiskey, not Champagne, with your oyster?

I have a lot to say when it comes to raw oysters, as I really like them

From serving them alive to splashing expensive Scotch in the shell, and most people have been eating oysters wrong.

The adage about avoiding oysters in May, June, July and August is a warning, not a rule, for warm-water oysters sourced from places like New Orleans or South Florida, since higher temperatures can breed bacteria.

So, in the US stick to cold-water oysters from Canada all the way down to South Carolina on the East Coast, if you want to eat them year round + they taste better.

The presentation on ice is nice, but oysters do not enjoy being shocked. When displayed on ice, the Top oysters can end up room temperature, and those touching the ice are icy. At home, leave them in the refrigator until you are ready to serve and eat them.

It takes 6 to 8 mins for an oyster to die once the muscle is cut. That is why the flavor of those you have straight off a boat is remarkably vibrant.

In American restaurants, the muscle is usually cut at the raw bar, to make shooting them easier. But, in Europe they do not cut the muscle. If you want the freshest flavor ask your server to send them to your table uncut.

Cold-water, premium oysters are delicate in size and in flavor. So, you find nuances in the brine, often a little sweetness and even light citrus, that will disappear when you cover them in cocktail sauce.

I like the classic mignonette on the warm water oysters, but eating the cold water oysters without any dressing. That way you get the oyster in its natural state, with the full effect of nature’s flavor.

Ok, Champagne’s bright effervescence certainly compliments the briny oyster. But, the soil and sea that influence an oyster’s flavor are also famous for influencing Scotch whisky.

Pair a White Stone oyster from Virginia with a peaty, Bowmore 12-Year, a Mookie Blue from Maine with a honey-toned Glenmorangie Nectar D’Or. The ritual is to splash the oyster with the whisky before eating it, and then rinse the interior of the shell with whisky for a super drink.

Have a terrific weekend

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