First cultivated by the Romans over 2,000 years ago, oysters are surrounded by tradition and legend. Long held to be an aphrodisiac, Renaissance ladies’ man Casanova reportedly ate 50 a day. In more practical terms, oysters were a dietary staple for early American colonists, who probably wouldn’t have survived the harsh New England winters without them.
Today, the oyster is more popular than ever. Over 130,000 tons of live oysters are harvested each year in the U.S., almost half of which comes from Louisiana.
The flavor of an oyster can vary considerably depending on its source. That’s the result of trace minerals like salt left behind while the oysters feed, filtering up to 25 gallons of water a day through their systems. Because of that flavor variation, oysters are often marketed with names reflecting where they’re grown.
Oysters grown in the Gulf of Mexico can possess a naturally-occurring bacteria that can cause severe infections in people with compromised immune systems. Although incidences are rare, people who suffer from liver disease, chronic alcohol abuse, cancer, kidney disease, diabetes or AIDS should avoid eating rare oysters. Cooking the oyster will destroy the bacteria.
Source
Washington, Oregon, California, Canada, Louisiana.
Availability
Oysters are available year-round, but meat yields and quality decline during the summer spawning season.
Cooking Tips
- Excellent application as appetizer or entrée.
- Well-suited for poaching, steaming, sautéing or deep-frying.
- If eating raw, observe the health warning noted above.
- Excellent flavor complement to pasta or chowder.
