Fresh Select Oysters

For Frying Baking and Stews Large Select Oysters

ALL ABOUT OYSTERS
Though oysters are called by many different names and may look and taste different, only two main varieties – Atlantic and Pacific, are harvested on a large scale in the United States. The other names – Blue Point, Chincoteague, Malpeque and Apalachicola, for example – simply refer to where they’re grown. The various marine plants they feed on account for differences in flavor and appearance.

Though available year-round, oysters are at their best in late fall and winter (months with “R” in the spelling). During the summer, spawning yields an oyster that is weaker with a high water content.

Atlantic oysters (also called Eastern or American) are commercially harvested wild on the coasts of Nova Scotia, Maryland, Virginia and the Gulf coasts of Florida and Louisiana.

Pacific oysters are generally harvested in cultivated beds from northern California to British Columbia and were planted from Japanese seed in the early 1920’s. Other varieties include Olympia (native to Washington state), Kumamoto (native to Japan and grown on the west coast), European Flat, and Chilean.

The warm waters of the Gulf coast enable harmful bacteria to grow at a rapid rate. As a result, Gulf coast Atlantic oysters at Wholeys are pasteurized by the AmeriPure process. This process utilizes a brief warm water bath that kills virtually all harmful bacteria. The process does not involve chemicals or irradiation and yields an oyster that is raw but not alive. It maintains the texture, improves the taste, and extends the freshness of raw oysters.

To shuck an oyster safely, you’ll need several layers of towel or a heavy glove and an oyster knife – never use a sharp knife. Hold the oyster, deep shell side down. Slide the tip of the knife between the shells, near the hinge and twist the knife to sever the hinge. Then slide the knife across the upper shell and cut the muscle away from the bottom shell. Serve on the bottom shell with lemon wedges or a dash of hot sauce or cocktail sauce. If the oysters refuse to yield to your efforts to open them, you can sacrifice a bit of flavor for convenience and open them in the oven by placing oysters on a cookie sheet or jelly roll pan and bake at 400F for 5 to 7 minutes, depending on size. Drop them briefly into ice water and drain. They should open easily.

Alternately you can place the oysters in a glass casserole dish and microwave on low for 5 minutes. Remove from oven and shuck immediately.

To completely open and cook an oyster, microwave for 3 minutes on high, or leave in the oven a bit longer. Oysters cook quickly and will become tough if over cooked.

You can also steam up to 3 dozen oysters. Pour ˝ inch water or beer in an 8-quart pan, add oysters deep shell side down and boil over medium-high heat until shells open, about 8 to 20 minutes.

To sauté freshly shucked canned oysters, drain can and pat oysters dry. Heat a frying pan until a drop of water sizzles; add butter and minced garlic. Add oysters and sprinkle with parsley or lemon juice.

Oysters can be served scalloped, French fried, in Oyster Stew, wrapped in bacon and skewered, used in a stuffing for whole fish or turkey, even in Oyster Pie!