31 top oysters kitchen insights and benefits

Did you know that until the early 19th century, oysters were the most sought after and readily available appetiser in London, Paris, and New York?

• According to historical records, in the year 1900, New York City was devouring one million oysters every single day. In the year 1860, the little coastal town of Whitstable in the United Kingdom was responsible for exporting 50 million tonnes of oysters to London every single year.
• Oysters have a taste that may mostly be described as briny, buttery, sweet, metallic, or mild. These flavour qualities can be used to define oyster flavour. These tastes may be broken down even further by experts, who can pick out characteristics such as melon, cucumber, mushroom, and many more. When you next indulge in an oyster on the half shell, be sure to keep this morsel of oyster knowledge in mind.
• Oysters have been produced by humans at the very least since the time of the Roman Empire, although people have been eating them as far back as ancient times. It is said that the Roman Sergius Orata was the first person to produce oysters by constructing a device that could manage the amounts of water in a tank.
• Oysters may be consumed in many different forms, including on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or grilled, as well as in a variety of alcoholic beverages. When it comes to eating, all you have to do is crack open the shell and consume everything within, including the liquid. Butter and salt are typically added. Oysters that have been poached may be enjoyed on toast topped with a cream roux. When it comes to Oysters Rockefeller, the preparation may be rather involved and laborious.

Oysters nutrition and health benefits facts

1. Oysters contain a substantial amount of protein. Oysters provide all of the necessary amino acids in addition to their 8 g of protein per serving size that is 3 ounces. Oysters are packed with healthy nutrients including vitamins and minerals, yet they only have a few calories per serving. Zinc, selenium, copper, iron, and vitamin B12 are all plentiful in oysters, making them an excellent food choice.
2. Due to the very high zinc content in oysters, the recommended daily amount (RDA) for zinc in an adult diet may be satisfied by eating only one ounce of oysters. When taken as a supplement at the beginning stages of a cold, zinc has been found to shorten the length of the illness commonly known as the common cold. This finding was made possible by the fact that zinc plays an important part in the immune system. Oysters are an excellent source of zinc, which may help strengthen your immune system and avoid zinc deficiencies if you include them in your diet plan.
3. Oysters are included in the category of seafood that is beneficial to one’s heart health. It has been shown that persons who consume at least 8 ounces of seafood on a weekly basis have a reduced chance of developing cardiovascular disease. The lean protein and omega-3 fatty acids found in seafood make it an excellent dietary source. Oysters even have a trace amount of potassium, which is known to be beneficial in reducing high blood pressure. It is a well-established fact that eating seafood rather than other kinds of meat is beneficial to one’s cardiovascular system.
4. According to preliminary research, some components found in oysters have the ability to inhibit the production of osteoclasts, which are cells that are responsible for the destruction and loss of bone. Although further research on humans is required to verify these claims, the high protein and calcium content of oysters seems to indicate that they may be beneficial to bone health.
5. Oysters are a kind of protein that is low in fat and are often consumed either as an appetiser or as a main entrée. Oysters, in contrast to many other appetisers that are fried or breaded, offer protein while having relatively little carbs and lipids. Protein is known to influence a number of hormones that control hunger, resulting in a feeling of fullness and a consequent reduction in food consumption. When dining out, opting for oysters as your main course might help you stay fuller for longer and steer clear of high-calorie dishes with less nutritional value.
6. Oysters, and other meals containing animal products, such as iron, are more readily absorbed by the body. When compared to plant meals, the amount of iron that is absorbed from animal foods is two to three times higher. Include oysters in your diet to reduce your risk of developing iron deficiency anaemia. In addition, oysters are rich in vitamin B12, which lowers the risk of a different kind of anaemia (called macrocytic anemia).
7. Oysters have been linked to the development of shellfish allergies, which are rather prevalent. The symptoms might vary from being relatively harmless (hives or eczema) to being life-threatening (anaphylaxis). If you think you could be allergic to shellfish, you should see a physician.
8. Zinc may have an effect on medications such as antibiotics and penicillamine, which is used to treat rheumatoid arthritis. Due to the high zinc content of oysters, it is recommended that you space out the consumption of oysters and the use of these drugs by a few hours.
9. Oysters should not be consumed in their raw form by anybody whose immune system is weakened. People who suffer from diabetes, liver disease, and certain stomach or bowel problems are particularly at risk for developing a severe illness if they consume oysters that are not fully cooked.

100g of oyster has 199 calories (832kj), 9g protein, 13g fat, and 12g carbs, including 0g fibre.

How to store oysters and how to buy them

• The following is a list of the four different ways that oysters may be stored. The same technique of oyster keeping is used by a number of the world’s finest oyster bars, restaurants, and hotels.
  1. When the oyster box is delivered to you, open it up and check the shells to make sure they are all complete.
  2. Scrub the oyster shells under cold running water using a brush with a firm bristle setting. At this point, you may serve the oysters by placing the “cup down” on any kind of flat platter. Because of this, even if the oysters are allowed to slightly open while they are being preserved, the liquor, which is the clear pool of saltwater that is contained inside their shells, should continue to be contained within the cupped shell.
  3. When covering the oysters, you may do it with a dampened cloth or tea towel. Check to see whether the cloth or tea towel is still moist while the oysters are being chilled in the refrigerator.
  4. If you are using a freezer, position the tray so that it is on the shelf that is immediately next to the freezer. It is recommended that the temperature of the refrigerator be between 4 and 8 degrees Fahrenheit; however, the temperature should never drop below 4 degrees.
• If they are preserved properly, oysters may remain in their shells for up to five days after they have been harvested. In the event that you do not consume them within the first five days, you may shuck them and store them in the refrigerator for a further five or ten days in a container that is sealed with their water. If the mouth of the oyster is found to be wide open, this is a sign that the oyster is either dying or already dead. If the oyster has a foul odour, you should not consume it since it is an indication that the oyster is dying of dehydration, has been injured, or is in a weak state because it is dehydrated.
• The management and storage practises of oysters directly impact the quality of the product. Assuming that proper storage requirements are adhered to, oysters may be consumed up to one month after being harvested if they are properly preserved. In addition, it may keep the “freshness” or quality of an oyster for up to 14 days after it has been harvested.
• Because oysters that have been frozen may be retained without going bad as long as they are stored at a temperature that is consistently lower than the freezing point of 0 degrees Fahrenheit (-18 degrees Celsius), the amount of time that oysters can be stored rises considerably. This demonstrates that you may safely store your newly obtained oysters in the freezer for up to a year before thawing them out to prepare a delectable oyster meal at a later time.
• If you follow this method, you should have no trouble determining whether or not an oyster has gone rotten.
  1. Examine the shell as your first step. Toss the oyster out if it has any major cracks or areas that are cracked, damaged, or otherwise flawed. Within the shell there should not be any open spaces. The oyster is not good if the shell has also cracked open. Shells of oysters are typically a glossy white hue with pink and grey streaks; nevertheless, if the shell of your oyster appears greenish or brown, you should not consume the oyster.
  2. The shell may be tapped. You may use your oyster knife, or you can tap one oyster against another. When you tap a firmly sealed oyster, the sound will be similar to tapping on a stone. If you can see holes in the shell or hear hollow noises coming from the oyster, it is spoiled and should be thrown away.
  3. Take a good look at the flesh of the oyster. Oysters that are in good health, like our White Stone Oysters, have a light tan hue, are plump and glossy, and they are contained in their own fluid. In the event that your oyster is spoiled, it will have a hazy look, be dry, and seem to have wilted. Oysters that have been contaminated will be grey, brown, black, or pink in colour.
  4. Take a whiff of it. Your oysters should smell like the sea, not like fish at all, when they are done. If the oyster has a smell that is disagreeable, powerful, or intense, you should not eat it.

Cooking techniques, secrets, and tips from the kitchen

1. Oysters that have been closed must be “shucked,” which is a process that may be done for you by any fishmonger. If you want to do it yourself, however, it is recommended that you use a specialised oyster knife, which is designed to be short and blunt and comes with a finger protection.
   • While protecting your hands with the heavy cloth, firmly grasp the oyster, and then push the knife into the hinge, also known as the pointy end, of the oyster.
   • To get a very secure foothold, you should rotate the point of the knife into the hinge. As soon as you have the sense that the knife is firmly embedded in the oyster, let up on the pressure you are applying to the knife and either lift or twist it slightly to break the muscle of the oyster; you should hear a “shucking” sound as the two halves of the shell separate.
   • To make the oyster easier to eat once it has been opened, loosen it from the shell.
2. Oysters are often consumed in their raw form, since this is the traditional method of preparation. Raw oysters are often presented on the half shell with lots of lemon on the side for squeezing, Tabasco sauce, and shallot vinaigrette (mignonette). Oysters have a flavour that is briny and sodium-rich, so they pair nicely with tangy sauces that are inspired by Asian cuisine.
3. After shucking your oysters, place them on a baking sheet or directly on the grate of a grill preheated to 450 degrees. The shell side should face down. Close the grill or cover the oysters with tin foil and finish cooking them with a dab of butter and a sprinkling of chopped herbs such as parsley, tarragon, chives, or even cilantro on top of each one. Wait five minutes, or until the oysters are simmering in their shells before proceeding with the cooking process. To serve, remove the oysters from the shells with tongs, and then serve with crackers.
4. In order to make the ideal fried oysters, which have a crunchy outside and a creamy inside, heat three inches of canola oil to a temperature of 360 degrees in a Dutch oven. Oysters that have been shucked should be dredged in seasoned flour, followed by an egg, water, and buttermilk combination that has been whisked together, and then crushed some potato chips for crunchy. Fry the oysters for two to three minutes, until they have a golden colour, then take them from the oil and let them drain on some paper towels. Serve while still warm with horseradish remoulade, pickled okra tartar sauce, or the spicy sauce of your choice.
5. Oysters cooked in their shells and covered with buttered breadcrumbs not only look stunning but also have a mouth wateringly delicious flavour. After preheating the broiler, combine the melted butter, lemon zest, toasted breadcrumbs, and chopped herbs, and then spread the mixture equally over the oysters on the half shell. Toast the breadcrumbs in the broiler for about four minutes on a baking sheet until they become golden brown. To serve, cut the lemons into wedges.
6. Oysters may be roasted by giving them a brief flip in the oven or by placing them on a grill with damp cheesecloth and cooking them there. In any case, you should not pass up the opportunity to sample her garlic butter, which is loaded with crushed sumac and flat-leaf parsley. Place two dozen oysters in a single layer on a baking sheet or the top of a grill and heat them in the oven at 450 degrees for ten minutes, or until the oysters have opened. On top of each oyster, place two tablespoons of melted garlic-parsley butter made with Bailey’s, and then dive in.

History of oysters from the beginning until today

• The majority of oyster shells dating back to the Mesolithic era exhibit no signs of having been broken by rocks or tools, but they do have indications of scorch marks that are compatible with having been exposed to fire. This indicates that the oysters were set on the embers of a fire or hot stones, and then cooked for a few minutes until the oyster shells burst open. This might have been done in a variety of ways.
• Native oysters, also known as ‘European’ oysters or ‘Flat’ oysters, have been harvested from waterways in the United Kingdom since Roman times, which is over 2,000 years ago. These waters include Whitstable Bay in Kent, the Blackwater River Estuary in Essex, and the Fal River Estuary in Cornwall.
• Between the 8th and 16th centuries, the oyster rose to prominence as a delicacy among both the wealthy and the common people. Cooking oysters in their liquor, which is a little pool of clear saltwater found in the cupped shells of oysters, together with a dash of ale and black pepper was a common method of preparation.
• Oysters found their way into a wide variety of meals during the 17th and 18th centuries. When bigger oysters were available, they were often utilised in stews or baked into pies, whereas smaller oysters were typically consumed raw. In the past, oysters were often included with either pig or mutton while making sausages. After roasting a bird, such as a turkey or a duck, oysters were inserted inside of the bird, and then the bird was doused in the liquor that came from the oysters.
• Oysters were readily available, very inexpensive, and could be purchased on almost every street corner in London throughout the 19th century. The working class loved oysters because they could use them as a cheaper alternative to beef in their stews and soups. This made oysters immensely popular with the working class. Oyster pie was among the Victorian era’s most well-liked foods, especially among the working class.
• Oysters had been overfished by the middle of the 20th century, which resulted in natural oyster supplies reaching an all-time low. In 1964, just three million oysters were taken from the seas of the UK by fishermen. The robust Pacific Oyster, which is native to Japan’s Pacific coast, was brought to the seas of the United Kingdom in 1965 by the government of the United Kingdom under quarantine in order to replace the dwindling supplies of the United Kingdom’s Native Oyster.
• To honour and celebrate the oyster, festivals are held all throughout the globe, including the United Kingdom. The oyster festivals that are often held once a year or twice a year attract tens of thousands of people who come to enjoy the fresh oysters, as well as the live music and other forms of entertainment, as well as the local delicacies and beverages.