5 Things To Know When It Comes to Eating Oysters

PUBLISHED April 4th, 2016 07:00 am | UPDATED April 5th, 2016 01:54 pm

Oysters are remarkably popular in Singapore, as evident from all the raw bars popping up across the city and the restaurants going to great lengths to serve these bivalves at their freshest. To enhance your dining experience, here are our five most important tips that will leave you an oyster-eating pro in no time!

Know Where They’re From

Sourcing, sourcing, sourcing. We can’t stress how important it is to know the provenance as flavour profiles of oysters are highly dependant on the waters they’re extracted from. Generally, those from the Atlantic Ocean have a sharper, saltier tang, whereas their cousins in the Pacific Ocean would be lighter and sweeter.

An example of briny produce from the Atlantic Ocean would be the firm and fleshy Katama Bay Oyster, obtained from the shellfish-strewn beaches of Martha’s Vineyard off Massachusetts. With intense flavours that tastes strongly of the sea, these babies have a rich, creamy consistency that puts most dairy products to shame.

Understand Their Differences

Oysters sourced from different bodies of water can, and most definitely will, possess different flavour characteristics. Case in point: the full-bodied, well-balanced Gillardeu, as well as the plump and slightly nutty Black Pearl Oysters are both found in French Atlantic waters, yet both express themselves differently on our palates.

Why the stark difference? Salinity and water temperature play a big role in the production of oysters. For instance, if oysters found in your local gourmet supermarket spend too much time in the tank, they will start to take on the characteristics of that water should they be sitting there for too long.

Preparation is Key

There is undoubtedly something classy about eating oysters, albeit the slurping noises we make (quite) unashamedly while digging into the dainty shells. Unfortunately, dining experiences can be spoiled by improper preparation techniques. Thankfully, not all establishments are guilty of these felonies. Restaurants like The Black Swan – with Katama Bay, Gillardeu, Black Pearl, and Majestic oysters on the menu – ensure that shells are shucked correctly from the hinge, making sure that the oyster liquor remain in the cup, and that they’re served cold and crisp for flavour retention.

The general rule of thumb is that oysters shouldn’t be stored more than seven days. Thus, the faster the oysters move at a dining establishment the better, as you’ll be getting fresh oysters all the time. So don’t look down on happy hour oysters.

Here’s a good one: from 5pm to 8pm on weekdays at The Black Swan, a rotating selection of seasonal oysters go at $2 per piece. Score!

Embrace the Condiments

Why the need for condiments, you might ask, if oysters are as fresh as they can be? Well, most people hate oysters at first because of how they look, their texture, and the way they smell. The basic trinity of lemon, vinaigrette, and Tabasco helps the oyster novice to get used to the experience of eating one. Once those hurdles are crossed, it is much easier to concentrate on an oyster’s flavour by reducing the amount of condiments.

In fact, great house-made oyster condiments are not easy to come by, and Tanjong Beach Club has quite an exceptional one comprising of apple compote, ginger and lemon confit. This concoction accompanies their imported, shucked-to-order Fin de Claire Oysters from France.

Don’t Diss Cooked Oysters

Cooked oysters are extremely delicious – great oysters have inspired chefs to pair them with other flavours so we can enjoy them in a different way. For instance, the folks at  OverEasy Fullerton offers their Canadian oysters ($4 per piece, $22 for half dozen) from Denman Island and various parts of Vancouver baked with gruyere, gouda, radish, cheesy breadcrumbs, or poached with lemon butter sauce, sauteed spinach, and chopped bacon. Yum.

At the end of the day, it’s important to recognise that oysters are one of the best, natural dining experiences you can have. Fresh, clean and crisp; sexy, luxurious, and indulgent – we can keep the superlatives coming – these bivalves should be treated right and enjoyed with respect. So, go get them oysters today!

This article is sponsored by the Lo & Behold Group.