Tips for selecting, shucking and serving the best oyster
2. Be aware of water conditions when buying oysters The water temperature, recent storms or incidents of vibrio can have a huge impact on both taste and quality.
3. Ask questions from your local purveyor to determine the key characteristics:
grow method, farmed or wild,
fresh water near by, sub-tidal or intertidal
All of these will help you determine the flavor profile that will best suit you
4. When ordering oysters, don't be afraid to ask the purveyor what he/ she likes. This can be the best way to determine which oysters are currently at their very best.
5. Select a variety of oysters so you have a nice cross section of both large and small.
6. Determine if you prefer East coast (typically heavier salinity, larger in size, bright brininess) or West coast (typically sweeter in flavor, smaller in size and lush creaminess).
7. Always keep oysters well cooled, an icy cold, perfectly shucked oyster is essential.
8. When shucking oysters, make sure you have a glove or towel to protect your hand. Both the shells and the shucking knife are razor sharp.
9. After opening the oysters, cut the bottom abductor muscle to remove the oyster from its shell then look for shell fragments that may have fallen into the shell with opening.
10. To sample the oysters, slip some of the liquor from the oyster, then eat it naked so you can really taste the oyster before adding lemon, cocktail sauce or mignonette.