September is the unofficial start of oyster season. In the latest issue of Serendipity Magazine, you’ll find a guide called “Oysters 101” covering what you need to know about the popular shellfish, from cooking to slurping. Whether you’re a novice or aficionado, these tips will guide you on how to shop for, shuck and serve oysters.
Here’s an excerpt:
At A Restaurant
Enjoy them whenever you want: Myths endure about eating shellfish only during certain months of the year. For instance, it is often said that warm weather (aka non-“r” months) would encourage the spread of toxins among oysters. This is no longer a concern. “Most oysters are farmed now,” says Lisa McKiernan, co-owner of Ruby’s Oyster Bar in Rye, NY, and the quality of the water where the shellfish are raised is much more reliable. Still, experts say they taste best during those colder months. So welcome to the beginning of prime time for oysters!
Do some taste-testing: Eating only one kind of oyster is like drinking only one type of wine. “There are literally thousands of varieties,” says Jim Thistle, co-owner of Fjord Fish Market (fjordfishmarket.com, locations in Greenwich, Westport and New Canaan, CT) whose shops trade mainly in Blue Point varieties from Long Island, NY, Wellfleet and Duxbury from Cape Cod in MA and Village Bay from Canada. East Coast oysters are known for their briny, salty taste and meaty flesh. West coast examples, including the popular Kumamoto, tend to be smaller and creamier with a mellow cucumber-like flavor.
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