H M S In the news. Executive Lifestyle. Christian Storm. Let's face it: Ordering oysters can be hard. Sign up for notifications from Insider! Stay up to date with what you want to know.
Loading Something is loading. Email address. But to ensure your safety and prevent food-borne illness, make sure you can identify good oysters from bad oysters. Inspect the shell for broken or damaged areas.
Discard any oysters with shell damage. The shell should also be glossy white in color, although a few pink or grey streaks is acceptable. Tap the shell with your finger. The shell should close tightly with no gaps. If the shell does not close, discard the oyster as the animal is likely dead and may harbor bacteria.
Inspect the oyster meat. Healthy oysters are plump with a glossy tan color. Bad oysters are dry and withered with a cloudy appearance. Other positive visible cues that illustrate they were just harvested include firmness and plumpness. Raw oysters should always be plated on a bed of shaved ice-and they should be served in their original shells. You'll know if you're at a place where they are educated about serving fresh oysters because they won't 'scramble' them, " Proto says. It doesn't affect quality and taste so much, as long as there's no shell in the oyster, but it's a red flag for me.
Oysters should be served without any toppings or accompaniments -at least, initially. Our expert believes you should taste an oyster on its own first. A sauce can disguise the true flavor and quality of the oyster. Now, if you're at an oyster bar and they're pouring dollops of dressing over the oysters, could that reflect poor quality? When you slide the first oyster in your mouth, you'll know immediately if it's fresh-that's true even for those who have never enjoyed raw oysters before.
They should taste briny, of seawater, but not overwhelmingly so. They'll feel velvety smooth in your mouth, and while good oysters tend to be soft in nature they aren't mushy and there's a bit of a bite to them.
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