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Oats | Oils | Okra | Olives | Onions | Oysters


Oats

  • Cuáker (Ecuadoran oatmeal beverage)

Oils

Okra

Olives

Onions

Oysters

Oysters are found in coastal waters all over the world. Although there are dozens of species, three main types make up most of the harvest that is consumed. Atlantic oysters, Crassostrea virginica, from the eastern coast of North America have a smooth, oval shell. The Pacific oyster, Crassostrea gigas, is larger and has a rougher shell. The European oyster, Ostrea edulis, is smaller than its cousins and has a round, flat shell.

The flavor of oysters is determined more by their location than by their type. The general belief is that oysters from colder waters have a better flavor. Because they are filter feeders, pollution has severely impacted the oyster population in many areas.

Oysters can be battered and fried, grilled in their shells, smoked, poached, roasted and simmered in soups and stews. It is important not to overcook oysters as they turn rubbery. Cook them gently just until their edges curl. Most connoisseurs agree though, that nothing is better than simple oysters on the half shell with a splash of lemon, slid into the mouth, gently bitten, then swallowed whole.

This shellfish has been popular in many cultures since antiquity and has been attributed with various special powers, including amorous ones. Oysters were a staple food of Native Americans on the eastern coast and great mounds of shells have been found by archaeologists. The Romans learned how to cultivate oysters and grew them in beds. The Chinese use oyster sauce as a flavoring ingredient in many dishes. Oyster stuffing and oyster stew is popular with some around the holidays. Other famous oyster dishes are Oysters Rockefeller, Hangtown fry and oysters with mignonette sauce.

To shuck an oyster, scrub it clean, and then hold it with one hand in a towel. Work an oyster knife or butter knife in at the shell’s hinge with the other hand until the shells separate. Slide the knife along the bottom of the shell to detach the oyster. Serve in the bottom shell, or slide the oyster and its juices, or liquor, into a bowl for use in a recipe.

When buying oysters, make sure they smell briny fresh, are stored on ice and are tightly closed. Oysters should be stored for up to 5 days in the coldest part of the refrigerator, covered with a wet towel. Place their curved shells on the bottom to keep the liquor from leaking out. They are also sold out of the shell in jars. The old maxim was never to eat oysters during months without an “R”. This was primarily to prevent food poisoning from spoilage during warmer weather. But oysters also spawn in warmer weather, and spawning oysters can get fatty and lose flavor. So this saying still holds true.