Do you love oysters? I bet you do! Otherwise, you wouldn't be here. And there are so many questions on your mind about oysters. Or perhaps you don't even know what questions to ask. You just know you want to know more about your favorite treat!
So come over for some shucking facts about oysters you need to know.
There used to be this belief that you should only eat oysters in months having "R" in them. My goodness, nothing could be more ludicrous!
Oysters are rich in zinc (good for your immune system), calcium, protein, vitamin C, iron, and omega 3 fatty acids. Who wouldn't want such nutrients all year round? And they're low in cholesterol.
An oyster can filter up to 5 liters (1.3 gallons) of water an hour. That's up to about 30 gallons a day. For just one oyster! And that's how they feed daily by removing sediments from the water they draw. Farmers who cultivate oysters don't have to spend money on oyster food. They get their food themselves from the water.
Have you ever wondered why each oyster you savor tastes a bit different from the last? It's simply because there are actually five species of this delicious little treat in the North American waters. The species are namely the Pacific Oyster, the Atlantic Oyster, the European Flat Oyster, the Olympia Oyster, and the Kumamatos.
Yes! To enjoy an oyster treat, you don't need oil, spices, a pot, or a stove. All you need is the right shucking knife to open the shell, get to the delicious savory meat, and have a nice chew. Yes, you can eat your oyster raw immediately after shucking it with a shucking knife and a pair of gloves. You may decide to add toppings like lemon juice, tobacco sauce, or rice vinegar.
When harvesting oysters, hardly is there any bycatch - that is, other sea organisms caught up alongside the oysters.
Typically, small oysters are best eaten raw. You may also grill your larger oysters in the shell on the BBQ if you choose to. The shell will open on its own when it's ready, so you won't have to shuck in that case.
Shucked oysters are also very delightful when coated with a bread crumb mixture and fried, used as a stew add-on in a burger.
As we continue to burn fossil fuels, more carbon dioxide is released into the oceans worldwide. They are now around 30% more acidic since the beginning of the Industrial Revolution. And notably, the acid makes it difficult for oysters to form strong shells, and it also kills their larvae. Looking for more sustainable ways to live can prevent this delicate life from going extinct while enabling us to enjoy oysters for years to come.
