Roister the Oyster

[jamiemaw]

It's near primetime for oysters here - both local and long distance. So an invitation - to share your favourite stool or banquette - the place that you think presents oysters like no other. Do explain.

Also of interest . . .

Favourite oyster varieties

Preferred accompaniments (mignonette, accordion music etc.)

Favourite shuckers

Favourite wine or beer pairings

Favourite companion foods

. . . and of course, are they really an aphrodisiac?

Edited January 26, 2006 by jamiemaw (log)

[kurtisk]

. . . and of course, are they really an aphrodisiac?

←

Well, the science and math our out there- so I guess there's not much to dispute on that note, however if a placebo effect comes into play, then why not run with it?

I love oysters (all kinds) and oyster service at The Fish House, not as grandstandy and obvious as Fortes, but subtler more intuitive service, and ( here goes nothin! ) a much better food and wine program to accompany. Karen and Barb kick ass. Period.

k.

Edited January 26, 2006 by kurtisk (log)

[SBonner]

When in England a selection of Dorset and Belon oysters with a Guiness, hoppy IPA, or crisp Loire Sauvignon Blanc. Here in B.C. got to love the Fanny Bay oysters and the tiny but oh so buttery Kumamoto's (sp?). No favourite shucker's but Rodney's and Joe Forte's are in the top three list. Our local oyster bar's have a good selection of wine pairings but I usually stay tried and true with sparkling wine, Champagne, Alsace Pinot Blanc, NZ Sauvignon Blanc. The Unibrou Cherry beer is a fantastic match with oysters. In the passion department, the combination of bubble and oysters seems to work fine

Cheers,

Stephen

Edited January 26, 2006 by SBonner (log)

[Oyster Guy]

It's near primetime for oysters here - both local and long distance. So an invitation - to share your favourite stool or banquette - the place that you think presents oysters like no other. Do explain.

Also of interest . . .

Favourite oyster varieties

Favourite shuckers

Favourite wine or beer pairings

Favourite companion foods

. . . and of course, are they really an aphrodisiac?

←

Thank you Jamie for bringing up a topic near and dear to my heart.

My favourite oyster place in BC? I'm sorry to say but there isn't just one. But if I had to really choose...............the beach the oysters were grown on.

Who really needs any thing else except a cold bottle of crisp white wine or champers and an oyster knife?

My favourite oyster bar? Oyster Boy's wood at 872 Queen Street West in (God forgive me) Toronto.

The reason? The presentation and shucking are really the best I have ever consistently seen. As well, they get some varieties of oysters that no-one else has. And I know a thing or two about oysters.

My favourite oyster varieties?

Any and all in their proper season, served chilled and, most importantly, shucked and presented perfectly.

Although, I am partial to a nice European Flat grown on Thynne Island (near Powell River) with just a touch of migonette to counteract it's metallic edge.

Favourite shucker?

Me, of course!

I mean, who else am I going to choose? (If you are interested, I've posted a picture of my work in the public gallery under "Food Porn.")

Favourite wine and beer pairing?

Petit Chablis or champagne or 6 pack of Alexander Keith's India Pale Ale or Guiness, properly chilled of course.

Favourite companion foods?

Foie gras!

Are they an aphrodisiac?

They have been associated with love since the beginning of history.

Since Aphrodite arose from the sea on an oyster shell and gave birth to her son Eros (hence, the first aphrodisiac), the oyster has been the subject of intense study.

Casanova ate 50 oysters a day to keep that lovin' feeling and no Roman orgy was ever complete without them.

They are the richest animal source of vitamins and minerals in the world.

5 vitamins and 16 minerals.

They are high in zinc which for us guys improves our, shall we say, turnaround time

They contain dopamine, a vital neurotransmitter which triggers and provokes sexual response in both males and females.

They also contain 2 amino acids that are only found in mammals and mollusks.

These amino acids trigger production of proestrogen in females and testosterone in males in higher than normal doses.

Thank you Berkeley University for that little tidbit of info!

But most of all Jamie............

If you really believe in something, it will be true.

If you believe in something that has long been held to possess mystical powers in love, then it will be.

As long as you believe......

Thank you once again Jamie!

Keep on shucking

Oyster Guy

Edited January 26, 2006 by Oyster Guy (log)

[jamiemaw]

It's near primetime for oysters here - both local and long distance. So an invitation - to share your favourite stool or banquette - the place that you think presents oysters like no other. Do explain.

Also of interest . . .

Favourite oyster varieties

Favourite shuckers

Favourite wine or beer pairings

Favourite companion foods

. . . and of course, are they really an aphrodisiac?

←

Thank you Jamie for bringing up a topic near and dear to my heart.

[sNIP]

Keep on shucking

Oyster Guy

←

Thanks for chimin' OG. Would you care to comment on the characteristics of some of your favourite varieties? the bestsellers at Bearfoot right now? Do you recommend different oysters for men than women?

[Oyster Guy]

It's near primetime for oysters here - both local and long distance. So an invitation - to share your favourite stool or banquette - the place that you think presents oysters like no other. Do explain.

Also of interest . . .

Favourite oyster varieties

Favourite shuckers

Favourite wine or beer pairings

Favourite companion foods

. . . and of course, are they really an aphrodisiac?

←

Thank you Jamie for bringing up a topic near and dear to my heart.

[sNIP]

Keep on shucking

Oyster Guy

←

Thanks for chimin' OG. Would you care to comment on the characteristics of some of your favourite varieties? the bestsellers at Bearfoot right now? Do you recommend different oysters for men than women?

←

There are a few oysters that stand out above the others when they are in season and you are right, Jamie, it is prime season for them all.

The Beausoliels from New Brunswick are a great little oyster.

Tear drop shaped with a nice briny start, a sweet finish and a slight metallic tang you feel 5 seconds after eating one, completely naked of course.

(The oyster, I mean. You can be naked too but the oyster should be.)

The Kegan Bay oyster from South Moresby Island is one of the best I have ever tasted.

Nice salty start then wham, it's like someone jammed a big piece of watermelon in your mouth and the finish lasts for 5 minutes.

The "Cortesean" off Marina Island, BC, grown by my oyster friend, Brent "The Oysterman" Petkau.

A "beach-ranched" oyster with a nice salty start, beautiful texture to the meat, and a sweet cucumbery, kiwi fruit kind of finish. Shall we say, "A complex finish?"

The bestsellers at the Bearfoot are as follows:

Kumamotos

Effingham Inlets

Stellar Bay Golds

Malpeques

Gorge Inlets

Chef's Creek

Penrose Bay

Kusshi

Running the 9.95 special has been wild this year. People who don't normally try oysters are giving them a chance due to this insane price.

A nice change to the usual apres ski scene here of chicken wings, nachos and draft beer.

Oysters and champagne.

For guys who order just big oysters....a little bit of advice....size doesn't matter!

I usually try to steer people away from eating something as big as their shoe.

I usually suggest a meatier oyster for guys such as a Stellar Bay so that they feel that they have actually eaten something.

For the ladies.....

I always suggest a smaller, sweeter oyster such as a Kumamoto or Kusshi or an Effingham Inlet.

I find that a woman's palette tends to be a little better suited to the delicate nuances of the smaller, more complex tasting oysters.

Thanks again and cheers Jamie

Drop in for some oysters sometime

Keep on shucking

Oyster Guy

Edited January 26, 2006 by Oyster Guy (log)

[fud]

(The oyster, I mean. You can be naked too but the oyster should be.)

I thought that was why people eat em off the beach? To facilitate nakeness. I think the oyster appreciates being forced open to the world by a naken person over a clothed.

Kumamotos

Ok where can I find these? I had one once and they were really good! Joe's? Rodney's?

[Oyster Guy]

(The oyster, I mean. You can be naked too but the oyster should be.)

I thought that was why people eat em off the beach? To facilitate nakeness. I think the oyster appreciates being forced open to the world by a naken person over a clothed.

Kumamotos

Ok where can I find these? I had one once and they were really good! Joe's? Rodney's?

←

Warning: shameless plug!

Try the Bearfoot

Actually, any fine oyster house or fine dining establishment will usually carry Kumamotos.

So, I am sure that Forte's and Rodney's do carry them.

Another tip for dining at an oyster house?

Eschew the table and have your oysters right at the oyster shucker's bar.

That way you can be sure that they have been freshly shucked (not pre-shucked and waiting around for someone to order them)

You will also have the fun of watching an oyster shucker in action while you watch your plate being prepared by a professional.

You can always go to your table afterwards and hey, you might just pick up a few pointers as well as some knowledge at the same time.

It's worth the time and it's fun for the shucker too.

I highly endorse both Joe Forte's and Rodney's as they do an excellent job of servicing the oyster.

Keep on shucking

Oyster Guy

Edited January 27, 2006 by Oyster Guy (log)

[winegeek]

(The oyster, I mean. You can be naked too but the oyster should be.)

I thought that was why people eat em off the beach? To facilitate nakeness. I think the oyster appreciates being forced open to the world by a naken person over a clothed.

Kumamotos

Ok where can I find these? I had one once and they were really good! Joe's? Rodney's?

←

Shameless Plug Part 2

Joe's serves Kumamotos, along with all the other top sellers at The Bearfoot Bistro.

Joe's may also be closer to where you live .

[merlin]

I love my oysters. Unfortunately I cannot think of a spot in Edmonton where they are featured.

Cafe Orleans when it was out on Bourbon Street in West Edmonton Mall and Somethng Fishy on Saskatchewan Drive both served tasty malpeques but they are both long-gone.

The latter used to barbeque oysters during their "parking lot parties" for the regulars. Placed on the hot grill until the steam built up and popped them open. Delicious. Not as "fishy". Their oysters Kilpatrick...baked, topped with bacon and worcestershire were great too.

Personally I prefer east coast oysters. I enjoy the Beausoleils that have been mentioned along with the Cariquettes, BrasD'ors, Stanley Bridge, the aformentioned Malpeque Bay and any number of other PEI selections. Have also tried Blue Points and Golden Mantles from the American coast but will usually "eat Canadian" when I have the choice.

On the "wet coast" I like Washington State's kumamotos probably the most of any of them. Not sure if it is still open but fondly recollect a great lunch of kumamotos and pink swimming scallops at the Oyster Bay Cafe on the Chukanut Drive near Bellingham, WA.

Of course there are "Oyster Jim's" roasting oysters topped with Saltspring Island chevre and various other sauces from Tofino's Wickaninnish Inn.

Those big beauties were delicious and make up for my not so favourable experience of the first time I had oysters in Tofino. It was at the Schooner restaurant in the village. Yes, I expected them to be raw but what I did not realize that I would be getting some great big "honkin'" shucked beach oysters. They arrived, big gelatinous, quivering 1/4 pounders sitting on top of some lettuce daring me to try to eat them. Sorry, the old "gag reflex" could not be overcome.

The Oyster Bar in Michael Noble's former "haunt" of Catch in Calgary is usually a spot that I drop into if in "Cowtown". They usually have 5 or 6 selections from each of the coasts. Nicely presented on crushed ice with mignonettes, sauces and other condiments. Personally, just a squeeze of lemon is what I prefer.

Libation of choice? Usually something white and relatively dry.

[fud]

Of course there are "Oyster Jim's" roasting oysters topped with Saltspring Island chevre and various other sauces from Tofino's Wickaninnish Inn.

←

I think this may be where I tried the Kumamotos but I'm not sure. Glad to hear I have two very fine establishments to go to for these

Actually we've never been to the Bearfoot making it somewhere we will likely visit soon (Thank god it's ski season)

Edited January 26, 2006 by fud (log)

[Oyster Guy]

I love my oysters. Unfortunately I cannot think of a spot in Edmonton where they are featured.

Have also tried Blue Points and Golden Mantles from the American coast

The Oyster Bar in Michael Noble's former "haunt" of Catch in Calgary is usually a spot that I drop into if in "Cowtown". They usually have 5 or 6 selections from each of the coasts. Nicely presented on crushed ice with mignonettes, sauces and other condiments. Personally, just a squeeze of lemon is what I prefer

I don't know if it is still around but you might want to try Daddy-o's in Edmonton.

When I was last in town, it was serving some fine Stanley Bridge Malpeques.

The Golden Mantle is a Canadian grown oyster from the Sunshine Coast.

Calgary is actually a bigger oyster town than Vancouver, with more establishments serving oysters even though they are far inland.

I find it sad that Vancouver still hasn't learned to appreciate the great and interesting variety of oysters that they have to choose from and the fact that a city that so prides itself on it's fine culinary offerings has virtually ignored the oyster.

I mean, only 2 oyster bars for a city of Vancouver's size?

It is something that has always puzzled me as the selection and product available in BC is undoubtly one of the best in the entire world and yet almost totally ignored. I find it surprising that for a city where food snobbery is so rampant and complexity is valued, that a simple food that is fine on it's own is cast to the wayside in favour of something trendy.

I mean, eating horsemeat? Yuuuck! That is almost barbaric.

It is apparent from how little feedback there has been on this topic that this is something that will be taken for granted until they are no longer available.

That day might be sooner than people think too.

On Cortes Island alone, over 65 oyster rafts have been switched over to mussel growing as the oyster farmers can't get a decent price for their oysters.

But since everyone has gone ga-ga over the honey mussels and they can charge through the nose for them, they have decided to put their efforts there strictly for monetary reasons alone.

It's a shame when the tourists have a better appreciation of what's here than the locals do.

I hope this trend reverses itself and soon.

Keep on shucking

Oyster Guy

Edited January 27, 2006 by Oyster Guy (log)

[merlin]

I don't know if it is still around but you might want to try Daddy-o's in Edmonton.

When I was last in town, it was serving some fine Stanley Bridge Malpeques.

←

Daddy-O's? Now there is a "blast from the past"! I have no idea if it is still in operation. Maybe I will venture down Whyte Ave. this week-end and see.

[Daddy-A]

I find it sad that Vancouver still hasn't learned to appreciate the great and interesting variety of oysters that they have to choose from and the fact that a city that so prides itself on it's fine culinary offerings has virtually ignored the oyster.

I mean, only 2 oyster bars for a city of Vancouver's size?

Add to that the difficulty in finding oysters anywhere other than the more establisged fish mongers. But I feel that's a probalem for local seafood in general here. I've told this story before: how my son & I were looking for oysters on the Sunshine Coast, and could find diddly-squat in the way of any fresh seafood. It seems incredible, but there it is. Where of where is the fresh seafood?

I don't know if it is still around but you might want to try Daddy-o's in Edmonton.

Daddy-O's???? That's damn near copyright infringement! Where's my lawyer??

A.

[Sam Salmon]

As per the above Bad News-these folks are no longer coming to town

I do my share in a local Sushi Bar in terms of Oysters but as the stomach ages filter feeders sometimes prove to be a tad rich

[merlin]

On past visits to Vancouver I used to pick up to bring back to friends in North Van or consume right there, oysters from a stall in Lonsdale Quay. They still there?

[3WholeCardamoms]

kumamoto's at brasserie in victoria. though i'm not sure if they carry them consistently. do you get special status on this thread if your favourite oysters are from your dining companions' home town? japanese oysters and japanese beer, please.

another sad BC (oyster) story from last night:

no greyhound/line bus out of nanaimo for two hours so we try ACME for dinner, based on a couple underhanded recommendations. they present us with the oyster menu, which has 6 or 7 varieties of "fresh" . the plot thickens, it always does - they only happen to carry one of the seven listed (fanny bay). and of course, there are only a dozen left. now, i did not expect to be eating oysters in nanaimo, at acme or anywhere, while waiting for a greyhound (bus not drink). but why shouldn't i expect nice oysters a couple hundred yards from the ocean?! it didn't help that my friend, who just that morning was in kumamoto, was telling me about everything he ate for the past two weeks at home. oh misfortunes! so we pay for our salty meals and head to the 'tally-ho cold beer and wine' for a couple merridale cyser ciders in the parking lot of the greyhound. it was humbling.

[Zucchini Mama]

I just noticed the Irish Times pub in Victoria has an oyster happy hour on weekdays from 3-6 PM. Anyone been?

[nwyles]

I stroll into Rodney's,

have a beer in my hand before my ass hits the seat and say to Ian( part time actor, full time shucker ),

" a dozen of your best "

Nice to be within walking distance of one of the few oyster bars in town.

Life is good.

[jamiemaw]

A closet lurker of no small culinary significance has PM'ed me this link to The Laughing Oyster on Okeover Arm in beautiful Powell River, British Columbia.

[Sonja]

Aah, yes...

I went there in August, had a fabulous meal on a beautiful day on their patio. The food was great, service friendly and attentive, and the view spectacular. A real gem.

[lauraf]

Not that this is a particularly informative contribution, but I am partial to the Kusshi variety - they taste and feel just like their name sounds! "Kooshy . . ." soft, meaty and juicy . . .

Maybe this isn't a suitable question for a local thread (Daddy-A, I am feeling your disciplining post advancing ), but could OG explain the biology behind why different oyster varieties look/taste/feel different?

[Zucchini Mama]

Actually lauraf do you have a copy of The Joy of Cooking? There is an informative section on oysters, "--believe it or not--the flavour of oysters is so dependant on the water they filter through their bodies that Martha's Vineyard oysters usually taste quite different from Nantucket oysters."

Chalk it up to "meroir". There are probably a few eGullet threads on oysters. As to why they develop different physical characteristics, you'd have to ask an evolutionary biologist.

Zuke

[lauraf]

Actually lauraf do you have a copy of The Joy of Cooking? There is an informative section on oysters, "--believe it or not--the flavour of oysters is so dependant on the water they filter through their bodies that Martha's Vineyard oysters usually taste quite different from Nantucket oysters."

Chalk it up to "meroir". There are probably a few eGullet threads on oysters. As to why they develop different physical characteristics, you'd have to ask an evolutionary biologist.

Zuke

←

Thanks Zuke - I do have a copy of Joy of Cooking - shouldn't that be mandatory when registering for the egullet decoder ring

I totally understand the concept of - nicely put - merior. Wondering more about their physical characteristics, i.e. why some are plump and small vs long and clinging to the shell. But probably a question better posed to the egullet community at large and marine biologists across the world . . . okay Daddy-A, I know, I'm expelled from this forum. . .

[3WholeCardamoms]

pardon my ignorance. but is the 'meroir' you are talking about the 'terroir' i'm thinking you are talking about?

all the wine and coffee and slow-fooders are laughing at us now...