Coast Cooking

Consider the oyster, considering we live in oyster heaven

By JULIAN BRUNT

Special to the Sun Herald

Fresh oysters are wonderful.
Fresh oysters are wonderful.

This week I am blogging about seafood -- and local seafood at that. Have you given a thought to the poor landlubbers who are dependent of frozen seafood or a market that displays seafood that is less than fresh?

How lucky we are to live where we do?

If you have a literary passion, and just love what some wordsmiths can do with the written word, take a look at what M. F K. Fisher has to say about the oyster in her book “Consider the Oyster.”

Her work is easy to find, but consider the oyster we should. There are 14,000 acres of oyster beds off our coast, and while they have seen better days, the oysters that come from there can be salty and delicious.

A word of caution, please. Do not bash your local seafood restaurant if the oysters they have on the day you visit aren’t big enough or salty enough. Most restaurants buy the best oysters they can, and as those little mollusks are not always in best form, their condition can vary widely.

Eat them raw, eat them char-grilled, or eat them Rockefeller, but do enjoy them as often as you can. Buying them already opened and in sealed plastic container is just fine, but don’t buy them canned and precooked.

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