The Louisiana Seafood Board provides a useful guide on selecting and preparing oysters so that you may confidently offer this delicacy.
What Do Oysters Look Like?
Oyster meats have a creamy to light brown hue with ruffled edges and a silky texture.. Avoid oysters that are loaded with water, as they are fluffy and white. Oysters should not float, but be tightly packed with no more than 10 percent liquid.
Oysters are sold in pints or quarts. The containers must be spotless. Check for the following government-required information: best-before date, interstate shellfish permit number, weight, nutrition facts, and country of origin.
How Do Oysters Smell?
Oysters emit a fresh ocean scent. Never purchase smelly oysters.
How Much Is One Serving?
Oysters from Louisiana are available throughout the year and vary in size from season to season. There are as many as 30 thin oysters each pint. 16 to 18 medium or large oysters per pint. In either case, a pint contains roughly three servings.
What Do Oysters Taste Like?
Oysters from the United States, the East, the Gulf of Mexico, and Louisiana are all the same species. Actually, just one oyster is indigenous to the Gulf and Atlantic coasts.
However, like good wines, oysters have slight flavor variations based on where they are grown. In 85% of blind taste tests conducted by an independent researcher, customers preferred Louisiana oysters to others sold in the United States.
Try this longstanding favorite oyster in Louisiana.
Traditional Louisiana
Oyster Stew
4 servings
11/2 pints medium Louisiana oysters
1/2 cup shallots, diced
1 pint milk
2 Tbsp. butter
Salt & pepper to taste
In butter, sauté onions over high heat. Stir in milk. Bring to a boil, then reduce heat to a simmer. There is ease in oysters. Simmer until oyster edges furl (3-5 minutes). Add salt & pepper. Serve alongside crackers.
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