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Oysters are two-shelled molluscs that live in saltwater or brackish surroundings. They belong to the group Molluscs, that carries also such creatures as snails, squids and octopus. In that large group find itself the class Bivalves that is home for oysters, clams and mussels too.

The form of their shells changes a lot; some are covered by thick layers, while others seem entirely odd. Not all oysters fall in the group Ostreoidea, although many of them do that.

Oysters: Types, Taste and How to Eat Them

There exist more than one family called “oysters”, so. For example the thorny oysters from the type Spondylus, they can be toxic depending on the season and simply do not deserve the risk if you not well know, what you do. Also there are the jingle shells of Anomia, that absolutely not are real oysters (they themselves are a kind of clam) and have too bitter taste so that one uses them.

Oysters live in saltwater surroundings and feed themselves by screening the water to seize edible particles. Interesting fact is, that they well succeed in removing waste from their body and usually do not carry diseases or parasites, that could hurt folks, hence eat them raw works like this well. They are even surprisingly picky eaters, that stay still before dirty water.

Weird, that despite the absence of brain, they however succeed to identify, what is digested and what not.

The origin of an oyster shapes everything about its taste. The water, in which it grows, forms its whole flavor. Most oysters have that typical salty sign, that one expects, but the types of the West Coast add something fresh, tender, with light trace of melon and cucumber.

Oysters Olympia and Kumamoto one solid fame because of their unique quality. Names like Quilcene, Porka Island and Malpeque became known between those, that commonly eat them. Even on one dish, various kinds have clearly different flavors.

Some tend to be gentle and sweet instead of salty, and these come from areas of the Pacific Northwest.

One can prepare oysters raw, steamed, roasted, grilled or fried (but that is only the start). They work for soup, cooked in a jar or mixed in salads. The famous Oysters Rockefeller combine twenty oysters with salt, doses of Tabasco, anise seeds, breadcrumbs, parmesan and rock salt before one bakes them at 450 degrees.

Oysters Kilpatrick go differently: one cooks them directly in the shell with juice of lemon and bacon, later served on the half shell. Fry them in butter with spicy sauce and tartar sauce beside it stays popular without doubt. The oyster sandwich, that is the version in bread, becomes hardly found in menus currently.

For servings, three until five oysters from a healthy adult answers well as a starter. One until three are more snack than full food. If you prepare a main dish or a roast, plan on six until eight each folk.

One bushel stores around hundred oysters and is enough to feed between four and six people comfortably. Canned oysters surprisingly well match with seafood boards, that is simply the ocean match of charcuterie for lovers of the sea.

Fresh oysters can be ordered online with fast delivery these days. Small shops like Emily’s Oysters in Freeport, Maine sell by means of nice platforms and farmer markets. Eating them home ends up beingmuch more cheap than sitting at an oyster pub.