Sep

7

Oysters, from Mark McNabb

September 7, 2007 |

OysterIn the US, those oysters along the Katrina coast are some of the sweetest and largest found. But here in the southern Chesapeake, which has the best oysters on the East Coast, those found on the Middle Peninsula are even sweeter, almost like butter. However, don't expect to find the best on a plane to NYC — waterman keep their best for local customers, as most in the cities have no idea how a good oyster tastes.  We have to call a tug captain named Puddin', who is about 400 pounds, and he'll send a diver down by a bridge support to get some of the really large ones in return for beer money. If you want the best, come down to the Urbanna Oyster Festival on the first weekend in November you'll be very pleased. On the Eastern Shore, the Chincoteague oyster is a saltier (brinier) lad with a taste that some NYC critics prefer, but in oysters (and music) it gets personal after a while.  I've been along the NW and NE coasts and those oysters taste like seaweed to me.

Alan Millhone adds:

A few years ago we stayed in Blainville with our French-Canadian friends Jean-Claude and Joelle. One day with the tide out Jean-Claude took me, my wife Vickie and our oldest grandson David out oyster hunting. The law there is that any oysters on the outside of the oyster cages were free for the taking by anyone. We waded into the soft seabed and collected a bucket of fresh live oysters. Jean-Claude and I shucked the oysters while Vickie and Joelle prepared a clear sauce for them. I prefer a hot sauce — but, when in Rome! They were great. Nice memories.

Bill Rafter advises:

Always go to a real oyster bar, where you can watch the staff shucking the oysters. Watch for a while (not just five minutes), ask questions and then tip the guy when you're done. Note that they can enter the oyster from either the bill end or the hinge end. If you are going to shuck them yourself, don't buy many, as you will probably give up. I like using an awl and entering from the hinge end. Avoid using a hammer and smashing the bill end to gain entry. The shells are quite brittle if hit that way and you will be picking the bits of shell out of your mouth.

You may want to try clams first, as they are considerably easier to open, but not as interesting. Do not waste money buying a "clam knife" which has a sturdy handle and a really dull blade. A paring knife with a sharp blade is best. Little Neck clams are small, tasty and considerably easier to open than Top Necks or Cherrystones.

At home: If you have access to clean salt water, get a bucket full and put the critters in there for several hours. As they have been shut up for hours or days in a cooler, they have been defecating in their shells. A couple hours in salt water and they will clean themselves. After you dump the water you will be most glad you did. You don't want to ingest that stuff.

Frequently, clams and oysters are sold at bayfront shacks. Most people are put off by that, but if the shack does of volume, patronize it. If you are coming to Long Beach Island NJ, there's such a place on Bay avenue in Manahawkin.


Comments

Name

Email

Website

Speak your mind

Archives

Resources & Links

Search