It is not surprising to come across people who call oysters ‘overpriced’. The argument given is why should anyone pay such a high price for a few mussels when they taste like nothing more than salt water. Yet we all know it’s an iconic ingredient in the world of fine dining, so it still piques curiosity. There must be a reason, right?
If you have traveled to the coastline of France or visited some coastal cities of the United States, Australia, Britain, the Caribbean, etc., you will realize that shell fish, especially mussels and oysters, are present. If you order a plate of oysters no one turns to you. Instead you are spoiled with a number of options to delight your taste buds. And then, you start sorting through all the frills to discover the humble content for its true value. It’s the “taste of the sea” but definitely more than just salt water.
oysters – one taste
Mussels, also known as bivalves, are saltwater mollusks with two shells attached at one end. They are typically found in marine or brackish water, and are known as “taste of place”, where the natural environment plays a significant role in the flavor of the ingredients. In the case of oysters, the salinity of the sea water, the temperature, the plankton on which they feed, etc. all contribute to its flavor.
On the surface, and to first-timers, oysters can taste just like sea water. But as you explore the different terroir or “meroir” (marine context), you begin to understand the complexity – there are different types of oysters with unique characteristics and flavors depending on the region they come from. Therefore most types come with the suffix of the region, for example Kumamoto – Oakland Bay or Atlantic oyster – Fanny Bay.
Like wine, oysters also come with their own flavor notes. They can be floral, fruity, spicy and even mushroom-like. Some terminology connoisseurs are familiar with include salty, sweet, nutty, buttery, cucumber, melon, watermelon, seaweed, creamy, mineral, springy, thick and meaty. So yes, it’s complicated.
“Like wine, oysters reflect their natural environment and take their overall flavor from the water in which they live. There is the pure, sharp saltiness of the Atlantic oyster and the sweet, kelpier smoothness of the Pacific oyster. Aquatic microzones produce subtle flavors. These highly individualized environments are the reason you use so many different words to describe the taste, look and feel of oysters: intensely balanced, creamy, herbaceous. “Wala Hama Island, the buttery clay Olympia Brassey Bellones,” write Jeremy Sewell and Marion Lear Swabill in their book Oysters: A Celebration in the Raw,
oysters – different types
There are many varieties of oysters available around the world and most commercial oysters are farmed to meet growing demand from diners. Edible oysters can be broadly classified into six types – Pacific oysters, flat oysters or balone, Kumamoto, Atlantic oysters, Olympia and rock oysters.
1. Pacific oyster – It is small in size, sweet in taste, less salty, found on the coasts of Europe and America, although it is said to have been bought from the Asian Pacific region in France in the early 1900s, with its shells on the shore are bent and it is the most commonly cultivated oyster.
2. Atlantic Scallop – Also known as the American oyster, it has mineral flavor notes with a savory finish, with tear-drop shaped shells that are large in size.
3. Shellfish – Also known as European flats or bellon, commonly found in the Brittany region of France, it has a smooth and flat shell, fleshy texture with a distinctive mineral and seaweed flavor.
4. Kumamoto – Small in size with a bowl-shaped shell, sweet and nutty in taste, native to Japan, although it is extensively cultivated in America.
5. Olympia – They are small, about the size of a quarter, native to the west coast of America, sweet in flavor with metallic notes, creamy in texture.
6. Rock Scallop – Popularly known as Sydney Rock oyster, it is small in size, sweet and fruity in taste and chewy in texture.
How to enjoy oysters
“Like sushi, oysters are best eaten raw, when the living chi has not yet escaped. There is a life force in them that makes you feel craved. And whatever you have to do to get that feeling is That’s why oysters, far from being nutritional, can elude people in their economic sense…” says Rowan Jacobsen, author of The Essential Oyster: A Salty Appreciation of Taste and Temptation.
The best way to enjoy oysters is to eat them natural – fresh and raw. This is a delicacy that you can taste at the respective regional beaches known for their oysters. To enhance the flavor you need a squeeze of lemon, a pinch of Tabasco or a drop of mignonette sauce with shallots and vinegar. While it may seem primal or downright disgusting, some things are best liked just the way they are.
Apart from this, oysters are also used in making pakodas, filling, baked, grilled etc. In India, you can find oysters off the coast of Kerala, where locals prepare them with a blend of local spices to make stir-fries and curries. , So prepare yourself and taste the sea. You will definitely experience a pleasant surprise.
