The best way to eat oysters is raw on the half-shell, using a small fork to loosen the muscle, then sipping the briny "oyster liquor" and chewing the oyster a few times to release its full flavor before swallowing, often with a squeeze of lemon, a dash of hot sauce, or mignonette, but many prefer them plain for the purest taste. Always ensure oysters are fresh and served chilled on ice.
Take your tiny fork and sort of move the oyster around in its liquid-filled half shell to make sure it's detached. Then put down your fork, pick up the shell, and slurp down the oyster from the wide end—it's more aerodynamic that way. Chew the fish one or twice before you swallow it.
jackstein says you should always chew an oyster when eating it. Otherwise you miss out on the lovely salty, briny flavour.
In the northern hemisphere, the old rule that native oysters should only be eaten when there's an 'r' in the month still holds true; so eat oysters from September to April. During the summer months they're busy spawning, and their flesh becomes unpleasantly soft and milky.
Turns out, the little orange hitchhikers are known as pea crabs or oyster crabs. And finding them inside your oysters is perfectly normal.
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.
Pea crabs are a sign of healthy oyster populations in quality water. Historically, they're considered lucky in the south and are highly sought by celebrity chefs and even our nation's first president George Washington. So, the next time you find a pea crab in your oyster, smile and enjoy!
Eating oysters from "clean" waters or in reputable restaurants with high product turnover does not provide protection. Eating raw oysters with hot sauce or while drinking alcohol does NOT kill the bacteria. Fully cooking oysters completely kills the bacteria.
The bad news is, it died within a few minutes of being shucked. Once an oyster's flesh is removed from the shell by cutting the adductor muscle (that tough bit that keeps the oyster clamped shut) the oyster continues to breathe for three to five minutes.
"[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.
The New York Times reported that eating oysters really can make you feel good. That's because they're a good source of vitamin B12, which studies suggest may help to reduce brain shrinkage. Similarly, oysters have an incredible amount of zinc which can benefit both the immune system and improve mood.
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.
Evidence points to raw oysters as the likely source. Of 27 people interviewed, 20 (about 74%) said they ate raw oysters shortly before getting sick. That's a lot higher than what's typically seen in the general population, where just 1.6% of people report eating raw oysters.
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.
While smaller oysters should always be eaten raw, larger oysters can sometimes be prepared “au gratin”: baked in the oven with butter, garlic, herbs, and breadcrumbs. After you've seasoned (or not) your oysters, use a small fork to gently loosen the oyster from its shell.
Don't Forget to Chew
Chewing an oyster is the best way to enjoy the full flavor profile.
Shucked oysters should be eaten within 3–5 days for the best quality. Keep oysters cold (around 34°F–38°F) and covered with a damp towel to retain freshness. Store oysters cup-side down to keep their natural juices intact. Discard any with open shells or sour smells, as these indicate spoilage.
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.
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.
The illnesses of most concern from eating raw or undercooked oysters or clams are Vibrio infection, norovirus infection, and hepatitis A. See fact sheets for those diseases for more details. Symptoms can include vomiting, diarrhea, nausea, stomach pains, severe weakness.
Oyster Etiquette 101 – Use the Small Fork
The restaurant will provide a small fork along with the meal, and as a natural oyster eating pro, you'll use it to detach the oyster from its shell. Once you've done that, you can bring to oyster to your lip, raise the top of the shell, and slide the meat into your mouth.
Mississippi Agricultural and Forestry Experiment Station food microbiologist Douglas Marshall has found eating raw oysters on an empty stomach can increase the risk of food poisoning. And taking an antacid beforehand could make the situation even worse.
Well the answer is quite simple. Pea crabs prefer waters with a higher salinity. Sloughs are found near inlets where the sound meets the ocean providing the high salt content the crabs crave. Not only do they thrive in the higher salinity waters, they seek out the oysters via chemicals they “smell” in the water.
Vibrio is destroyed by cooking shellfish to an internal temperature of 145° F for 15 seconds. Eat only well-cooked shellfish, especially in summer months.
Cooking oysters to an internal temperature of 145°F, as recommended by food safety expert Katheryn Parraga, can eliminate harmful organisms and make oysters safer to eat.