Looking for a bit of flare? Oysters are a great way to start your dinner party! Fresh, Plump, Sweet and Salty They’re nature’s perfect food, and can compliment any meal as an appetizer, or main attraction! They Are Good For you! Types It comes down to nutrition. Oysters are loaded with useful, healthful nutrients: they’re the highest natural source of zinc, and crammed with magnesium, iron, and calcium. They have high levels of Omega 3 fatty acids, vitamins A, B (1,2,&3), C and D. They are low in cholesterol, and have virtually no fat (just 2 grams per 120 gram serving … roughly six shucked oysters). Oysters have been legendary for thousands of years as a boost to the libido … the high zinc content promotes the release of testosterone, and triggers endorphin that stimulate the pleasure centres of the brain. Casanova ate fifty oysters before breakfast daily. Napoleon dined hugely on them before battle. Healthful, low carb, non-fat, gluten free, and adding a “hitch to your giddayup.” Definitely good for you.
The Healthy Butcher stocks seasonally, the following types of farmed Oysters: Pickle Point PEI Raspberry Point PEI Lucky Limes PEI Beau Soleil NB Summerside PEI Green Gables - Malpeque PEI Kusshi B.C Kumamoto Washington State Beau Soleil NB They range in price from $2 to $3 each. Where Are They From? Oysters thrive in a mixture of salt and fresh water … in the outlets of rivers that mix with the sea, that provide clean, uncluttered bottom ground on which they can settle and grow. These days, most cultivated oysters are actually grown on suspended cords, mesh sheets, or in open mesh bags that allow their nutrients (planktons) to pass by them, and avoid silt and grit accumulations. Bottom Line: Colder is better, for flavour and texture. As soon as you get them home, give them a good rinse and scrub, with a bristled brush, under cold running water. Place them in a bowl and cover with a damp cloth, storing in refrigerator. They will keep for several days, but don’t keep them too long - every day they go without food, they become less plump and delicious.
Use a shucking knife. They are inexpensive, useful, and handy. Use a solid cutting board, non-slip. Have a clean napkin or dishcloth handy, and a dish to set the opened shell on (crushed ice, or coarse salt in the dish will keep oysters from tilting over). Fold a napkin or dish cloth into quarters. Put the oyster shell between the middle folds, with the hinge end (that's the more pointy, thicker end) facing out. Grasp the shell through the napkin firmly with your off hand and hold it firmly, cup side down, on your cutting block. Insert the tip of your knife gently between the top and cup sides of the hinge, pushing forward with increasing firmness as you “waggle” the blade forwards and backwards to gain purchase. You're not trying to bust the shell open, but rather to enter the shell far enough for the knife tip set within the seam. Once the tip feels well seated, roll the knife forwards and backwards until you hear or feel a “pop” of the hinge releasing, and the top shell comes free. Now, pull back to knife and wipe any grit or sediment off on your cloth/cutting board. Insert again, and follow the top shell with your blade from near you to away, until you cut through the adductor muscle.. Remove the top, go back in, and scoop underneath along the cup shell until the other side is also free. Lift off the top, cut any remaining attachments loose, and flick any grit or shell fragments out with your knife point.