Coast Cooking

Raw oysters are best served clean and neat

By JULIAN BRUNT

Special to the Sun Herald

Raw oysters should be eaten with a minimum of accompaniment.
Raw oysters should be eaten with a minimum of accompaniment.

This week I will be blogging about good things to do with oysters.

Yes, I know they are not exactly in season, but there are great oysters, fresh and delicious, available almost all year around. Why not take advantage of their availability?

The most obvious way to eat an oyster and the way almost certainly the first humans sampled them, was neat or raw.

Even taking Jonathan Swift’s famous quote, “He was a bold man that first ate an oyster,” into consideration, even if you have some trepidation about this courageous culinary act, raw oysters are sublime.

A good oyster tastes of the salty sea where it lived, the briny liquor that is his bed, and the delicate texture that can only be described as transcendent, delicate and always cold.

Please do not destroy this wonderful balance by covering it up with hot sauce, cocktail sauce and lemon. If you crave those condiments, get a spoon and go after them, just leave this simple oyster out of the mix.

That being said, there is nothing wrong with a few drops of lemon, or splatters of cocktail sauce. Prudence should be your guiding star.

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