Oysters: The Topic

[johnnyd]

We serve mignonette only with our West coast oysters. Wedges of lemon and cocktail sauce with East coast. I could probably get an exact explanation on why tomorrow at work.

Curious...

I served three sauces with my Damariscottas: trad. cocktail, mignonette, and an oriental (rice vinegar, sliced scallion and fresh ginger). By mid-summer, the regulars all chose the mignonette.

Dams are an amazing oyster. They are farmed about an hour from Portland, but I never see them on menus south of New York City - not really that available and quite expensive. I've had plenty of West Coast oysters and don't see why only they should receive the mignonette treatment, unless it was just an in-house habit.

Find out what the logic (if any) is KL, report back to Oyster Central as usual... [over&out!]

[KatieLoeb]

Find out what the logic (if any) is KL, report back to Oyster Central as usual... [over&out!]

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The logic is that the more metallic West Coast oysters are better complimented by the more acidic mignonette. It is, of course, available on request to any customer that would like to have it with their East Coast oysters.

[Oyster Guy]

We serve mignonette only with our West coast oysters. Wedges of lemon and cocktail sauce with East coast.  I could probably get an exact explanation on why tomorrow at work.

There's a BIG bowl of "oyster crackers" and a container of horseradish with a spoon at every place setting at my bar and on every table in the dining room.  We go through a boatload of horseradish every week because the crackers are addictive with the horseradish all by themselves.

Oyster Guy - do you have a recipe for jalapeno infused horseradish??  I'm working on some house infused vodka ideas for oyster shooters and could use some direction.

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Katie,

What I would do to achieve a jalapeno infused horseradish is to soak it in the vodka and strain it out after also imparting a horseradish taste to the vodka in the process. Do you use freshly grated horseradish as this is a must for this recipe!

You can usually find it in Chinese supermarkets.

Here's an oyster shooter recipe for you as you seem like a fellow oyster lover and friend of the oyster.

Take sun dried tomatoes and soak them.

Strain the water that you soaked them in. (you won't need the tomatoes so put them aside)

Get a pinch of pickled ginger and a dab of wasabi and place in shot glass.

Fill 1/2 way with tomato water.

Use a smaller oyster. (you get West coast oysters, so use a Kusshi or East Beausoliel)

Place oyster in glass and top with tequilla. (a good one)

I think that you'll like the combination of flavors and textures but let me know what you think, okay

Hope this helps

Oyster Guy

[KatieLoeb]

Katie,

What I would do to achieve a jalapeno infused horseradish is to soak it in the vodka and strain it out after also imparting a horseradish taste to the vodka in the process. Do you use freshly grated horseradish as this is a must for this recipe!

You can usually find it in Chinese supermarkets.

Here's an oyster shooter recipe for you as you seem like a fellow oyster lover and friend of the oyster.

Take sun dried tomatoes and soak them.

Strain the water that you soaked them in. (you won't need the tomatoes so put them aside)

Get a pinch of pickled ginger and a dab of wasabi and place in shot glass.

Fill 1/2 way with tomato water.

Use a smaller oyster. (you get West coast oysters, so use a Kusshi or East Beausoliel)

Place oyster in glass and top with tequilla. (a good one)

I think that you'll like the combination of flavors and textures but let me know what you think, okay

Hope this helps

Oyster Guy

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Ohmigosh! That sounds amazing! Not sure if we have any sundried tomatoes in the house but I should be able to make this happen somehow. Now I absolutely have to try it.

For the bar at my restaurant I'm looking for more of a "surgical strike" sort of thing we could do inhouse and have available for various oyster shots during happy hour.

Know any shuckers that want a job a Philly?

[Oyster Guy]

Katie,

What I would do to achieve a jalapeno infused horseradish is to soak it in the vodka and strain it out after also imparting a horseradish taste to the vodka in the process. Do you use freshly grated horseradish as this is a must for this recipe!

You can usually find it in Chinese supermarkets.

Here's an oyster shooter recipe for you as you seem like a fellow oyster lover and friend of the oyster.

Take sun dried tomatoes and soak them.

Strain the water that you soaked them in. (you won't need the tomatoes so put them aside)

Get a pinch of pickled ginger and a dab of wasabi and place in shot glass.

Fill 1/2 way with tomato water.

Use a smaller oyster. (you get West coast oysters, so use a Kusshi or East Beausoliel)

Place oyster in glass and top with tequilla. (a good one)

I think that you'll like the combination of flavors and textures but let me know what you think, okay

Hope this helps

Oyster Guy

←

Ohmigosh! That sounds amazing! Not sure if we have any sundried tomatoes in the house but I should be able to make this happen somehow. Now I absolutely have to try it.

For the bar at my restaurant I'm looking for more of a "surgical strike" sort of thing we could do inhouse and have available for various oyster shots during happy hour.

Know any shuckers that want a job a Philly?

←

Are you busy in the summer? Because I'm always interested in some steady summer work.

What I would do is just infuse the vodka with jalapeno slices, black peppercorns, minced shallots and chill it and just pour it on top of the horseradish and oyster in the glass.

Does that work better for you?

Let me know

Oyster Guy

[johnnyd]

Know any shuckers that want a job a Philly? smile.gif

Hmmmmmmm....!!!

[Macarons&Mozart]

I hear that the Kumamoto is the "beginner's" oyster, for its mild and buttery quality, but to be honest, I have not really had much exposure to decent raw oysters. What are your favorite varieties, and why? It is prime time for eating oysters, afterall. I'm hoping to learn a bit about this bivalve with your help.

[annecros]

Don't think I can be of much help, because I do not personally "do" oysters, but my hubby could live off of them. Myabe I could get some help, as well, on your coattails?

His preference is for the "Lousiana Selects". He likes plump, juicy and sweet. At least that is how he characterizes them! However, due to the recent disaster in that area, he has not enjoyed raw oysters in some time. I have access to a very good purveyer here, and any recomendations that anyone has would be greatly appreciated here as well! Would love to gift him with a bucket of oysters for Christmas Eve!

I know there must be some oyster experts here...

[budrichard]

Oysters are like any other food product, there are different varities and they taste differently depending on where they were raised. Better to concentrate on purchashing top quality fresh oysters from a reputable source and enjoying them and learn which oyster and provider you like the best.

Oysters fished in the US MUST have a label providing the harvest date and location of harvest. This must be available for the purchaser to view. If it is not, do not purchase the oyster.

We purchase mostly 'WinterPoints' from Browne Trading. The quality is impeccable and the taste sublime. They are not treated or pastuerised. -Dick

[russ parsons]

there are two main oyster varieties in the us: pacifics (which were imported from Japan in the mid 20th century) and the native easterns. kumamotos are a separate variety, as are olympias and flats (like belons). pacifics and easterns are usually labeled by the place they are grown (totten bay, Louisiana, Wellfleet, etc.). this is not hype, location makes a terrific difference.

if kumos are regarded as the ideal beginner's oyster (and i wouldn't argue against that), i think it would have more to do with the smaller size than the flavor. i've had some pretty forceful kumamotos. it's just that with a big eastern, you get a whole mouthful of oyster, which can be a little overwhelming. personally, i prefer olympias, perhaps mostly for sentimental reasons as they are the only eating oyster native to the west coast. i'd describe them as a cross between a belon's flavor (notably coppery finish) and a kumo's size, even a little smaller.

but i've enthusiastically enjoyed oysters from every variety. i'm easy that way.

[JohnL]

I hear that the Kumamoto is the "beginner's" oyster, for its mild and buttery quality, but to be honest, I have not really had much exposure to decent raw oysters.  What are your favorite varieties, and why?  It is prime time for eating oysters, afterall.  I'm hoping to learn a bit about this bivalve with your help.

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Most oysters available in America are either the Virginia (east coast and gulf of Mexico) and the Pacific and Asian (west coast, pacific).

The main flavor determinate is the waters the oyster comes from. For eg--Chesapeake and Blue Point oysters are the same type, species etc but are from different waters and can taste differently.

I would suggest finding a place that serves a wide variety and order a sampler.

I personally like the eastern variety better than the western (kumomoto etc). There are distinct flavor differences.

I also prefer smaller to medium size oysters.

Maybe most important is freshness!!!!

Legal Seafoods restaurants on the East Coast have a good selection.

With a bit of "tasting" different oysters you will quickly hone in on the one's you prefer.

(if you are lucky--you will like em all!).

[HungryChris]

I am a fan of the Blue Point oyster. I had some recently at Aquagrill in NYC and even more recently at Cedars in Foxwoods Casino. Both places shucked and presented them perfectly. I often have to free the oyster from the bottom shell, which is a pet peeve of mine. I like the brininess and plump texture of a fairly good sized Blue Point. Cedars serves half lemons in a little yellow fabric net that catches the seeds, a nice touch. Both places served them on ice which is a must, though I will admit that the majority of oysters I have eaten have been consumed while standing at the kitchen sink, knife in hand. I like a squeeze of lemon on each and a dab of cocktail sauce on every few.

Cheers,

HC

[rlibkind]

. . . . if kumos are regarded as the ideal beginner's oyster (and i wouldn't argue against that), i think it would have more to do with the smaller size than the flavor. i've had some pretty forceful kumamotos. it's just that with a big eastern, you get a whole mouthful of oyster, which can be a little overwhelming. . . .

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As usual,Russ nails it. A smaller oyster is more user-friendly for a beginner; variety and origin of oyster is secondary in this regard. Try as many as you can and see what you like.

[JohnL]

I am a fan of the Blue Point oyster. I had some recently at Aquagrill in NYC and even more recently at Cedars in Foxwoods Casino. Both places shucked and presented them perfectly. I often have to free the oyster from the bottom shell, which is a pet peeve of mine. I like the brininess and plump texture of a fairly good sized Blue Point. Cedars serves half lemons in a little yellow  fabric net that catches the seeds, a nice touch. Both places served them on ice which is a must, though I will admit that the majority of oysters I have eaten have been consumed while standing at the kitchen sink, knife in hand. I like a squeeze of lemon on each and a dab of cocktail sauce on every few. 

Cheers,

HC

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Boy do i agree with you!

Acquagrill is great!

also Bluepoints!!!

and you are right on with your complaint about less than perfect shucking!

this thread is makin me hungry--would I love a dozen Bluepoints right now!!!

Happy holidays!

[bottom-dragger]

from the seattle pi with links to nw oysters and eating them.

http://seattlepi.nwsource.com/food/108520_oysters14.shtml

[chappie]

If you're in D.C. in November next year, I highly recommend the Old Ebbitt Grill's Oyster Riot. Tickets sell out way in advance (and cost I think $80, double the $40 I paid back in 1998 when I last went), but it's well worth it. They offer 20-plus varieties of oyster from all over the country (my favorites last time were Island Parks from R.I.), plus unlimited beer on tap, other appetizers and wines from their ongoing Wines for Oysters competition. Live music, too.

I estimated I consumed around 100 raw oysters when I attended it. I was still in college and, sadly, set the critters free in a dark alley when I got home.

[NWKate]

Russ Parsons had a great article about this in the LA Times not too long ago- someone help as I don't know how to post links.

Kate

[divalasvegas]

If you're in D.C. in November next year, I highly recommend the Old Ebbitt Grill's Oyster Riot. Tickets sell out way in advance (and cost I think $80, double the $40 I paid back in 1998 when I last went), but it's well worth it. They offer 20-plus varieties of oyster from all over the country (my favorites last time were Island Parks from R.I.), plus unlimited beer on tap, other appetizers and wines from their ongoing Wines for Oysters competition. Live music, too.

I estimated I consumed around 100 raw oysters when I attended it. I was still in college and, sadly, set the critters free in a dark alley when I got home.

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Thanks so much for posting this chappie. I kept trying to remember the name of the restaurant that put on a real oyster blowout event in the Fall. Considering your unfortunate dark alley incident, perhaps "blowout" is not the most best descriptor. Well, at least PETA would be proud, you setting them free and all.

[KatieLoeb]

This is interesting to me. I'm more about thinking of the larger, more flavorful oysters like Blue Points as being the "entry level" oysters, and the more subtle flavors of a Kumamoto or the lively metallic flavor of a Belon being a taste you have to acquire.

In my experience, with oysters there is no gray area. People either love them or hate them. For most folks it's a textural issue. If you can't handle the bigger more "ordinary" varieties like a Blue Point, then you just don't like oysters. The finer points of a smaller more delicately flavored species will just be lost on you, I think.

This of course speaks only for raw-on-the-half-shell presentations. I've certainly met folks that like fried oysters and can't fathom eating one raw. A good friend of mine once said, "Why would I eat something that looks like it fell out of a cow's nose??"

Again, these are only my opinions based on my experience eating oysters myself and managing an oyster bar. YMMV.

[russ parsons]

In my experience, with oysters there is no gray area.  People either love them or hate them.  For most folks it's a textural issue.  If you can't handle the bigger more "ordinary" varieties like a Blue Point, then you just don't like oysters.  The finer points of a smaller more delicately flavored species will just be lost on you, I think.

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that's an interesting perspective, but the opposite of mine. i agree that the textural issue is the big hangup for most beginners. that's why i think smaller oysters, which aren't quite such a mouthful, would be easier to swallow. i am a longtime and passionate oyster lover, but i have to admit that there have been a couple of times i've been handed appalachicolas as big as my hand that i had to take in two bites. that's just too much, even for me.

also, i'd like to re-emphasize the importance of place with oysters, perhaps more than any other food (or drink) ingredient i can think of. when i was up doing the olympia story, one of the farmers swore that he could tell the difference between an oyster harvested at a bed that was at minus-1 low tide and one that was at plus-3 ... even though the oysters were identical and the beds were located within 100 yards of each other.

[Mayhaw Man]

i have to admit that there have been a couple of times i've been handed appalachicolas as big as my hand that i had to take in two bites. that's just too much, even for me.

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This is EXACTLY the reason that the french loaf was invented. Too big to eat raw? They'll be that much better on a poboy, dressed. It is truly a wonderful thing.

[mikeycook]

There's an old rule of thumb about only eating them in months with an R in it (i.e. avoid the summer).

I personally love all varieties, with Bluepoints being the most common (I live in NYC), although it seems to me now that most places with decent oysters has a variety from the east and west costs. At The Lobster Place in Chelsea Market, I can get all of the following varieties:

Quilcene

Pebble Beach

Kumamoto

Hunter Point

Hood Canal

Fanny Bay

Diamond Point

Delaware Bay

Deer Creek

Caraquet

Beau Soleil

While some may be more briny than others, I have generally found that the flavor differences are relatively small (i.e. I haven't had any oysters that taste far different from others, although you can certainly tell the difference). A large size does turn some people off, but I started with Bluepoints which are one of your larger varieties, so I am used to it.

If you find yourself in a place with a variety, I would highly recommend getting a sampler. I have yet to find an oyster I don't like (although there are methods of preparation that I do not care for).

[russ parsons]

i have to admit that there have been a couple of times i've been handed appalachicolas as big as my hand that i had to take in two bites. that's just too much, even for me.

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This is EXACTLY the reason that the french loaf was invented. Too big to eat raw? They'll be that much better on a poboy, dressed. It is truly a wonderful thing.

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oh man brooks, you really know how to hurt a guy. do you know it's lunchtime here?

[rjwong]

Russ Parsons had a great article about this in the LA Times not too long ago- someone help as I don't know how to post links. 

Kate

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The link to Russ Parsons's article on Olympia oysters can be found in the 7 Dec. 2005 edition of the Los Angeles Times Food Section Digest, located in the California forum.

[Oyster Guy]

I use the Kumomoto as a introduction oyster to "oyster virgins" at my oyster bar.

To use a Bluepoint or anything large is visually a real turn off for most oyster novices.

In this case, size does matter.

The "Kumo" is a small harmless looking oyster that most first timers feel they can handle without a problem.

Another thing I do is serve it with an orange slice rather than lemon.

The first reason is that the "Kumo" is too delicate for any sauce or even lemon juice and it gives the first timer a familiar taste with an unfamiliar texture and increases their comfort level with trying it.

I have converted more oyster novices into oyster fiends using this approach rather than using a larger oyster as suggested in this thread.

A footnote to the person in NY, Fanny Bay has sadly gone out of business and I am waiting to see if anyone is going to take over their leases on Vancouver Island.

I would not use an Olympia even though it is comparable in size to the "Kumo" due to the slight metallic finish and prefer to save this native West Coast gem for the more sophisticated oyster eater who would appreciate it subtlties and nuances much more than a novice would.

This is only my opinion being a professional oyster shucker for 20 years and an oyster farmer for 2 years.

Keep on shucking

Oyster Guy

P.S. I also like to keep the "Kumo" for those guys who sit at my bar and ask for the biggest oyster that I have.

I laugh at them and when they ask why, I tell them that we shuckers have a saying in the business (at least in Canada) that a man asking for a large oyster is not "well-endowed" in other areas.

At that point, they usually seem very interested in the smaller ones.

Edited December 27, 2005 by Oyster Guy (log)