Eating raw oysters is a fantastic experience that foodies won’t want to miss. Yet, they don’t have the same taste. But which oyster is best to eat raw?
This article will recommend the most popular choices. We also share some tips to select and serve your fish. So let’s read on to discover!
Table of Contents
Which Oyster Is Best to Eat Raw?
Oysters are available in wide varieties. Oyster fans highly suggest these options. You will definitely want to stick to them whenever you visit a seafood restaurant.
Although we mostly find these oysters in northern California, they originated in Kyushu, an island in Japan.
Kumamoto oysters are small, but you wouldn’t mind the size because the sweet, salty flavor can make up for it.
These tiny, deeply cupped oysters live in Canada’s Deep Bay, in the nutrient-rich seas off Vancouver Island. Their deep cup results from the continuous tumbling they get during their growth.
The deep cupped and meaty meat will immediately make you fall in love with this species, regardless of whether you are a beginner or a pro.
Grassy Bar oysters grow up with care in a family-run business in Morro Bay. They are medium in size and famous for juicy meat with rich flavor.
These are undoubtedly among the best-tasting oysters, thanks to their characteristic oyster flavor.
You can find these Japanese oysters, often known as the Pacific oysters, mostly in America. With their rich taste and creamy texture, they taste best when eaten raw.
Malpeque oysters are common. You will love the nice balance of brine, sweetness, and liveliness in the first bite. Serving them with lager will bring out the best experience.
How to Tell If an Oyster Is Fresh
When purchasing oysters from a grocery store, you can check how fresh they are. You cannot physically inspect them if you order from the internet or seafood restaurants.
To tell if your oyster is still fresh, you can check its smell and appearance. The following tips will help.
A fresh oyster feels ice cold and smells like an ocean wind. On the other hand, if you have a spoiled oyster, it gets warm or has an unpleasant odor.
Before adding any sauces to the dish, verify this step because those may cover up the odor.
Stay away from open oysters, and take your time to check the oyster’s shell physically. Open oyster shells imply that the animal within has passed away and might be a source of infections.
The oyster should have a firm, thick appearance and is well-hydrated out of its oyster liquid.
How to Serve Raw Oyster
If you love raw oysters, you should learn how to eat them on the half-shell correctly. The instructions are as follows:
Release the Oyster
We recommend using a small fork for this step because it can tell if the shell has released the meat. Moreover, the slurping method will prevent you from filling your mouth with saltwater.
Add the Sauce
Only the right sauce can maximize the oyster’s taste. People often choose lemon juice to enjoy the oyster’s freshness thoroughly.
Besides, you can try the mignonette sauce made from vinegar, shallots, and pepper. It perfectly complements the raw oyster’s salty sea flavor. This video will show you how to make the perfect mignonette sauce:
Chew Your Oyster
If you’ve ever seen a character in a movie eat a raw oyster, you may have noticed that they shoot it back like taking an alcoholic shot. We advise against slurping, though.
Even though some people dislike oysters because of their texture, the best way to enjoy a raw oyster is to chew it. You can enjoy the full flavor, then.
The beverage you pair with the oyster will affect its flavor. White wines like sauvignon blanc and Champagne are your best options.
If you eat raw oysters or undercooked ones, you may face the risk of getting diseases like vibriosis. This bacteria looks like an extremely terrible type of food poisoning.
By thoroughly cooking, you can only be confident that your oysters, clams, and mussels are free of vibrio bacteria.
Cooking an oyster properly does not entail spritzing it with lemon juice or dipping it with spicy sauce. Your raw oysters are not entirely safe, no matter how much mignonette you add.
With such risks, why are many people still crazy about raw oysters? An oyster’s attraction comes from its saline, slimy splendor, which will be all lost when cooked. Food lovers aren’t always willing to give up that flavor.
Additionally, the oyster is the ideal container for slurping a wonderful mix of vinegar, cocktail sauce, and lemon juice that can’t serve as a separate beverage for some reason.
Besides, raw oysters have also become a symbol of luxury. Many people see them as luxurious cuisines that only taste best when served raw.
Raw oysters keep all of their natural sweetness and richness. Although they will give you a terrific experience, consume only a little to avoid food poisoning.
Hopefully, you will find this article helpful. For any further information, please feel free to ask. Thank you for reading!