They're wily bastards, and they don't take especially kindly to being forced open. Shucking oysters, especially the first few times you do it, can be a bit of an ordeal. You can keep oysters for up to a week in your fridge. You also don't have to store oysters on ice, although it is nice to serve them on it. If you get home and any of them are open, throw them out. Oyster from the pacific tend to have a sweeter flavour, while those from the Atlantic are more salty and briny. Ask them about the different sizes and flavours of the oysters they have, and where they're from. Ask questions of your fish monger - they are so knowledgeable! If you're worried, tell them. Try to get them from a local fish market. I have a whole guide on everything oysters - so if it's your first time or you need a refresher, check it out!įirst, you need to make sure the little guys are good. But I promise once you get past this, they are so worth it. They looked weird, and I could not figure out how that texture was going to work. I get it, ok? I was super intimidated by oysters on the half shell for the longest time. This is actually where most people get tripped up. We need the acid and the bright citrus to bring everything together, so it's lime instead of the classic lemon.Īnd that's it! Three ingredients (plus the oysters and a little seasoning) and you're done! How to Prepare and Eat Raw Oysters Instead of the usual hot sauce, we're using a tiny bit of habanero which has a beautiful flavour, and totally compliments the tomatillo.
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