Food – Oyster Particulars
The Roman man’s luxury that became a poor man’s source of protein in Victorian London. To the modern day gent, oysters are a true delicacy. It’s well-known that oysters should only be devoured in months in the year with an ‘r’ in them if you want to snap them up in their ripest, most delectable, juicy state outside the summer spawning period.
While many of you may have slurped up a fair few in your time, are you all au fait with the ins and outs of getting the most out of the oyster’s robust flavour? With April coming to a speedy close, we we’ve pulled together a quick guide to help you make the most out of the last few weeks of the season.
Do’s and don’t
– Only buy oysters that are closed fully or will easily shut if they are slightly open
– Don’t puncture or ravage the oyster body with that fork
– Chew the meat to release its sweetness, don’t slurp and swallow it down whole
Suck at shucking? , We’d recommend heading to a special oyster bar where the delicacy will be shucked and served straight up for you. If you’ve been daring and picked up a colony from the market then invest in a proper oyster knife, an oyster dish and plenty of ice to hand to make sure all parties keep their cool. We’d recommend this great video guide to help you separate the meat from the rock:
Oyster liquor, The first rule of master oyster shucking – do not pour out the oyster’s liquor, by this we mean the pool of filtered sea-water that makes us a precious part of the oyster-tasting process. By preserving the oyster in the liquid you will prolong its robust flavour. For best effect, sip the liquid and then go for the meat. On the rocks Oysters are best served on a bed of crushed ice as half shells. The colder they are kept the better chance you will have of retaining the salty, buttery flavour of the meat.
Savour the flavour, You might encounter a slew of condiments such as horseradish, Tabasco sauce, cocktail sauce, mignonette sauce, or lemon. For a true purist tasting experience eat oysters al natural. If anything, a spritz of lemon or a dash of mignonette is as far as you need to go but don’t let them overpower.
The who’s who of native British oysters
– Colchester natives have been prized by international gourmets ever since the Romans invaded. They boast firm, creamy flesh with a keen salty flavour.
– Duchy of Cornwall natives come from the Duchy of Cornwall Oyster Farm; one of the UK’s great oyster producers. Notice the oysters’ distinctive metallic tang.
– Frenchman’s Creek oysters are a hit across London. Growing in Cornwall’s Helford River, you’ll pick up on their sweet meat which is marked with mineral notes.
– Maldon Rocks are common in Britain. Farmed in the Blackwater River in Essex their flavour jumps from woody noted to a robust mineral taste.
Best Oysters in London, Head to Bentley’s in Piccadilly Circus for the cream of the crop. The oysters at this art deco-inspired restaurant are so firmly set in tradition that they are almost a religion. You can sample a range of Britain finest ranges, including Maldon, Scottish and Irish Rock, and Loch Ryan Natives. The Oyster Bar is located on the ground floor and is one of London’s oldest Oyster Bars, having first opened in1916. To add to the occasion, live music is played by some of London’s finest pianists every Thursday, Friday and Saturday evening.
Get shucking, sipping and slurping.
By Emma Corbett
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