Oysters are a beloved delicacy for many seafood lovers, known for their fresh, briny taste that transports you to the ocean. Whether you’re a long-time oyster lover or a curious first-timer, learning more about oysters can help enhance your appreciation for them. From how to properly shuck them to the most optimal ways to serve and store them, this guide will provide you with all the basics to enjoy oysters like a pro.
How to shuck oysters
Shucking oysters may seem intimidating, but with a bit of practice and the right technique, it’s easier than you think. Start by placing the oyster cup-side down and wrapping it in a towel for safety. Using an oyster knife, locate the hinge at the back of the shell and insert the tip of the knife. Gently wiggle and twist the knife to pop the shell open. Once you’ve cracked the shell, slide the knife along the top to sever the adductor muscle. Now, you can lift off the top shell and loosen the oyster from the bottom shell, making sure to preserve the flavourful “liquor”. Settle the shell onto a bed of crushed ice and it’s ready to be served!
What are oysters served with?
Oysters are typically served with simple, classic accompaniments that help enhance their natural flavours without overwhelming them. A squeeze of fresh lemon brightens up their briny taste, or a tangy mignonette sauce made with vinegar and shallots adds a sharp, delicious contrast. Hot sauce or cocktail sauce is another popular option for those who prefer a bit of heat.
Different types of oysters
- Lucky 88 Oyster, Pender Island, BC: These oysters are sweet and plump with a clean crisp after taste.
- Torpedo Bay Oyster, Nanoose Creek, BC: Mild & subtly briny flavour, with a salty and sweet finish.
- Fanny Bay Oysters, Baynes Sound on the eastern side of Vancouver Island, BC: Firm meat, mild brininess and a pronounced cucumber finish.
- Malpeque Oysters, Malpeque Bay, PEI: Malpeque oysters are light-bodied with a crisp lettuce-like flavour. They have a sharp briny start and a clean, sweet finish.
- Kusshi Oysters in a Shell, Deep Bay, Vancouver Island, BC: Kusshi oysters have meaty flesh and a very clean and delicate flavour.
- Lucky Lime Oysters, Hope River, PEI: These oysters have a rustic appearance, balanced flavor of seaweed and citrus-tone finish.
- Raspberry Point, Prince Edward Island National Park, PEI: Raspberries have a high brininess and clean flavour with a delightfully sweet finish.
- Beach Oyster, Washington State, USA: Very mild brine with a clean crisp melon and cucumber finish.
How to store oysters
Proper storage is key to keeping your oysters fresh! When bringing unshucked oysters home, make sure to keep them in their shells and place them in the refrigerator cup-side down in a shallow bowl or tray covered with a damp towel to keep them from drying out.
Shucked oysters are more delicate than those still in the shell. Store them in an airtight container in the refrigerator at 35-40°F (1-4°C) and make sure to eat them within 1-2 days for the best flavour and safety.
Disclaimer: At-risk populations (older adults, pregnant women, children aged five and under and people with weakened immune systems) should avoid raw or undercooked oysters. For more information, visit Shellfish Food Safety, Government of Canada.
