E N T E R TA I N I N G
Oysters Made Easy A primer of everything you need to know to bring the pride of Pacific Northwest beaches into your kitchen. BY N AOMI TOMKY NATURALLY ABUNDANT, EASILY FARMED, HEALTHFUL, AND—
above all—beguilingly delicious with the crisp flavor of the salty sea, oysters are the easy answer for the modern eater. While an oyster might contain pearls, when it comes to good eating, it’s the precious gem.
KNOW YOUR OYSTER O LY M P IA
The only native Washington oyster, this tiny delicacy comes with a big coppery flavor.
KU M AM OTO
A Japanese oyster grown locally in Puget Sound, this deepcupped oyster is renowned for its subtle sweetness.
KU SSH I
This small variety from British Columbia grows suspended in mesh bags above and away from the sand, resulting in a clean but briny flavor.
C HE L S E A G E M
A tumbled Pacific from Chelsea Farms (like the Blue Pool from Hama Hama or the Shigoku from Taylor Shellfish), this one is mildly briny with good mineral flavor, and easy to shuck, making it the perfect beginner’s oyster.
TOT T E N V I R G I N I CA
The oyster-lover’s oyster, this East Coast species grown by Washington-based Taylor Shellfish is plump and mediumsized with a uniquely complex but crisp brininess.
PICKING THE BEST
You can buy oysters any time of year: Refrigerated transportation and a little oyster wisdom have obsoleted the “only in months have an ‘r’” myth. Just look for oysters that are completely closed, and make sure they’re no more than a week old. You can ask to see the harvest tag, a legal requirement for selling shellfish, which will tell you the date they were harvested on. They should be sold refrigerated, but not in any water other than what they came in. A clean shell is a good sign, as it indicates that the farmer took care with the oyster. Most important, ask where they’re from and how they were raised; that will help you find the right flavor and texture of oyster for you. PHOTOS BY BY C HARITY BURGGRAAF
TK
F O O D STY LING BY N ATHAN CARRABBA
WINDERMERE.COM
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