Louisiana Gulf Oysters are some of the tastiest oysters you'll find.
Gulf oysters tend to be a perfect size and taste for every oyster
recipe. The following information will clear up some misconceptions and
help you to use oysters properly.
The "R" Months
The "R" Months, September through April, are supposed to be the best
months for oysters. The roots of this belief are unknown and were most
likely related to cool weather when bacteria levels would be lower in
the cooler waters. Oysters must be kept cool so they don't
spoil.
November through February is when I get my raw oysters to shuck myself
especially if I'm going to eat some raw.
In my experience with Gulf oysters, the cooler months produced a more
salty and meatier oyster.
Most people simply buy their oysters from a seafood store or grocer. Buy
them a day or so before you will use them and keep them in the
refrigerator.
Oysters can be frozen, and, should be in their own liquid with a little
water added if needed. Put in a zip bag and get all the air out. They'll
keep quite a while.
When buying oysters fresh to shuck keep them cool, moist and in a shady
place. If you buy them in a crawfish sack simply put them in an ice
chest. Cover them with a wet burlap sack or old wet towel. Throw a
little ice on them just to cool them some.
Here's one way to
shuck them.
If you're bringing fresh oysters on a trip cover them as stated above
and put a bag of ice on top of them. Don't let the water from the ice
collect at the bottom of the ice chest, you may kill the lower layer of
oysters.
As you well know eating raw oysters can be risky. Several deaths were
caused by the Vibrio vulnificus bacteria which is naturally occurring in
raw shellfish. Illness usually hits people with liver disease, cancer
and diabetes.
A medium oyster takes about 5 minutes to cook, look for curled edges.
Overcooking them a little won't hurt anything. Oysters give off water
when cooked; remember that when doing a dish.
Enjoy
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