To eat oysters gracefully, use the small fork to ensure the meat is loose in its shell, then lift the shell with your fingers, add a dash of lemon or sauce, and tilt it to sip the oyster and its liquor, chewing once or twice before swallowing, placing the empty shell face down when done. While slurping from the shell is acceptable in casual settings, chewing is recommended for full flavor, and using the fork to free it prevents awkwardness.
Use the small oyster fork to gently loosen the oyster from the shell. Then, bring the shell to your lips, tilt slightly, and let it slide naturally. Chew once or twice — that's where you taste the Gulf.
Rule of thumb is at least 4,000 years old. Foodie tradition dictates only eating wild oysters in months with the letter “r” – from September to April – to avoid watery shellfish, or worse, a nasty bout of food poisoning.
Turns out, the little orange hitchhikers are known as pea crabs or oyster crabs. And finding them inside your oysters is perfectly normal.
If you crack open an oyster and find a pea crab, don't worry – they're completely safe to eat! In fact, some seafood aficionados consider them a delicacy. Their soft texture and sweet flavor can add a unique element to your oyster dining experience. Some even believe that finding a pea crab is a sign of good luck!
Harvesting cultured pearls often kills the oyster, as many farms kill the animals after the first harvest for their meat and shell, though some try to recycle them for multiple harvests, while wild pearl harvesting kills thousands of oysters for just a few pearls. While some techniques allow oysters to survive and produce more pearls, especially with skilled intervention, the overall industry often involves stress, harm, and eventual death for most mollusks.
Don't Forget to Chew
Chewing an oyster is the best way to enjoy the full flavor profile.
"[People] usually say it's like a drug," Rowan says. "There's no science on why it happens, but many people notice it. ... I feel it every time I eat oysters that are in good shape." One possible explanation for the buzz is zinc, a potent nutrient that occurs naturally in oysters.
Like with any type of food, it's still best to enjoy oysters in moderation and include them in a balanced diet. Most experts recommend eating no more than a dozen oysters a day.
Cook oysters before eating to reduce your risk of food poisoning. Do not let raw seafood, its drippings, or its juices contaminate other foods. You cannot tell if an oyster has germs by looking at it. Hot sauce and lemon juice do not kill germs.
What wine to serve with a platter of raw oysters?
But eating raw oysters and other undercooked seafood can put you at risk for infections, including vibriosis. Vibriosis is caused by infection with some kinds of Vibrio bacteria (germs). Vibrio naturally live in certain coastal waters.
The “R” rule is a longstanding rule of thumb that you should only eat oysters during months that have the letter “R” in them to avoid the risk of foodborne illness. That range is between September and April, which suggests that your summer oyster dreams may be dashed 🦪 Read what experts say at the link below.
Oyster liquor is the natural juice that you find inside of raw oysters. This liquor is very important as it keeps the oyster alive when it's out of the water. Don't rinse or dump the liquor out though before you eat it—it is what keeps those oysters fresh. There is no such thing as a salty oyster.
Men and women have been slurping down oysters and clams to kindle sexual desire for centuries, but crab and lobster have similar powers, thanks to one common nutrient. Shellfish carry zinc, a mineral that increases blood flow and balances testosterone. Zinc might also support sperm function.
Shellfish, such as oysters, are one of the most common food allergens. If you have an upset stomach after eating oysters, whether raw or cooked, it may be an allergic reaction. You can develop an allergy to shellfish at any age, but it most often develops in adults, according to Mayo Clinic.
While oysters do boast oodles of nutritional goodies — including zinc, Vitamin B12 and more — eating too many can raise one's risk of ingesting food-borne microbes such as Vibrio bacteria, according to Healthline. However, the risk of contracting the latter pathogen is extremely rare, experts say.
The “R” Month Rule: Fact or Fiction? For centuries, folks believed oysters were only safe from September through April; the cooler months with an “R.” Warmer months were thought to bring higher bacteria levels and mushier, spawning oysters. That all tracks.
Made with either Gin or Vodka, a Martini is sure to complement oysters without overpowering their flavor. For saltier oysters like many sourced from the east coast, a sweet cocktail such as a Daiquiri is a perfect accompaniment to balance the flavors.
The omega-3 fatty acids in oysters help reduce inflammation, lower triglycerides, and support cardiovascular health. Regularly enjoying oysters as part of a balanced diet may reduce the risk of heart disease.
The good news is that your oyster is very unlikely to still be alive when you eat it. The bad news is, it died within a few minutes of being shucked.
Only about one in 10,000 wild oysters produce a pearl. According to research institute Texas Sea Grant, Pearls are formed when an irritant, like a grain of sand, enters the oyster shell. The oyster then coats it with layers of nacre.