^^Recent dinner at Public Fish and Oyster
While I have seafood on the brain this week ( 😉 ), let’s talk about oysters! Thomas and I ate all the oysters this past summer. Whenever we saw them on a menu, we got them. We had the chance to eat at Merroir, Rappahannock Oyster Company’s tasting room on The Chesapeake Bay in July.
I have always loved fried and broiled oysters, but I never really got the point of eating them raw. It’s the same reason I don’t like taking shots – why would you want to down your alcohol in one gulp when you could sip and savor a glass of wine for half an hour? I just didn’t get why anyone would want to swallow something whole without tasting it. There’s also added risk to eating them raw, so I didn’t want to chance it if I didn’t have any pleasure to gain. (Although a little research concluded that the risk is highest when eating raw oysters from the Gulf in the hot summer.)
But, because I love mussels and clams, I gave raw oysters a try this summer, and I realized how delicious they are if you actually chew and savor them. I know that it sounds gross, but that’s what won me over. Now I love to compare different kinds and debate which is brinier or butterier.
But beyond their complex flavor, oysters are so good for you! They’re rich in vitamins C and B12, but they’re best known for their zinc content along with selenium and iron.
I’ve found that people have strong opinions about how they like their oysters – raw or cooked, hot sauce or no, lemon or pure. I like mine with a little of everything. But no shallots!
So tell me: do you like raw oysters? What are your favorite kinds?