Gulf Oysters

TASTING NOTES FROM THE CURATOR

Also called Eastern Oysters, Gulf Oysters are native to South America. The current largest oyster reefs are found in Louisiana, where these shellfish are a source of regional pride. We get our Gulf Oysters from Canada, where they are prepared and cleaned after being imported.

These oysters live in warm, brackish waters, which means that they don’t need to stock up so much on food as the water doesn’t cool down majorly. This keeps their flavor and texture consistent year-round. They are large in size, with an oval shell that has smooth edges and a cupped shape. They are very meaty, tender and juicy, with a sweet and creamy taste.

PREPARATION AND PAIRINGS

Gulf Oysters are great to eat raw, with a splash of lemon juice or a dash of hot sauce. They’re also great grilled, roasted in butter, or fried. Pair with a Chablis or a Champagne.

OYSTER-CISM

The word oyster has a pretty interesting etymology. In ancient Greece, if the state decided that someone of power and influence was a threat to the stability of their society, they can undergo “ostracism.” A voting will occur in which voters would write a citizen’s name on a potsherd (a fragment of pottery or tile), and if a citizen received the most votes, they would be temporarily exiled. The word “ostracism” comes from the ancient Greek word “ostrakon” (or shell), and this is where the English word, oyster, comes from.

Storage Instructions

Store your box of fresh, unshucked oysters in your fridge, keeping the temperature between 0 to 5°C. Keep them covered with a damp cloth, flat side up, to increase shelf-life. To enjoy them at their freshest, please consume them within 48 hours.

When you’re ready to shuck your oysters, take a sharp knife (a vegetable knife or, ideally, an oyster shucking knife) and hold the oyster, round-side down and pointed side facing you, between a tea towel. Wiggle the knife into the pointy end and twist it until the shell comes open.