Oysters

Your Guide To Oysters

The Louisiana Seafood Board brings you a helpful overview of picking and preparing oysters, so you can serve this special seafood fearlessly.

These are temptations you observed in your introduction to Louisiana oysters. The mystique of oysters might really terrify some house cooks not from the Louisiana and Gulf Coast areas.

What Do Oysters Look Like?

Oyster meats are cream to light brown with ruffled edges and a smooth texture. Prevent fluffy white oysters as they're filled with water. Oysters need to not be drifting, however loaded closely-with no greater than 10 percent liquid.

Oysters are readily available in quarts or pints. The containers need to be tidy. Look for federal government- needed details: best-if-used-by date, interstate shellfish license #, weight, nutrition realities, and native land.

How Do Oysters Smell?

Oysters have a tidy ocean odor. Never ever purchase oysters with a smell.

Just how much Is One Serving?

Louisiana oysters are readily available year-round and differ in size from season to season. Medium or fat oysters come 16 to 18 per pint.

What Do Oysters Taste Like?

Attempt this long time Louisiana oyster favorite.

American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are in fact all the exact same animal. There is just one oyster that is native to the Gulf and Atlantic coasts.

Like great wines, oysters have subtle subtleties in flavor-depending on where they're cultivated. In a blind trial run by an independent scientist, customers picked Louisiana oysters over others offered in the United States 85 percent of the time.

Standard Louisiana Oyster Stew

Oyster Stew

4 portions

11/2 pints medium Louisiana oysters

1/2 cup shallots, diced

1 pint milk

2 Tbsp. butter

Salt & pepper to taste

These are temptations you observed in your introduction to Louisiana oysters. Oysters are offered in quarts or pints. Louisiana oysters are readily available year-round and differ in size from season to season. Slim oysters come as numerous as 30 to the pint. Medium or fat oysters come 16 to 18 per pint.

Cooking
Over a high heat, sauté shallots in butter. Alleviate in oysters. Simmer up until oyster edges furl (3-5 minutes).

Serve and enjoy your Louisiana Oysters.

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