In Season with Jack - Oysters

24th June 2008
The northern hemisphere saying of “Oysters ‘R’ in season” refers to the months ending with the letter r when oysters are their best. Inverse this and you have June as an optimal oyster eating month in Australia. During the warm summer months oysters spawn (reproduce) and lose a lot of their flesh weight and quality. New techniques such as the non-spawning triploid oysters have the advantage in the Christmas market, but are still a rarity.

In Australia we have three main varieties of oysters; Pacific, Sydney Rock and Angasi; the later two being native. Pacific oysters were introduced to Australia in the 1940’s and have since become the most grown variety due to their quick growth and larger size.
Pacific oysters are typically sold at 60-70mm lid length, know as plate size, but older Australians whom have grown up on the smaller Sydney Rock Oysters are now being tempted into the Pacific oyster market with the release of smaller ‘bistro’ oysters (photo) of 50-60mm in length; more in fitting with a traditional Sydney Rock Oyster without the iodine tang on the palate.

Oysters are, unfortunately, typically sold open on the half shell, and by the time consumers eat them, are dead and far from their best. Oysters sold unshucked are far superior, yet they require the practiced skill of a shucking knife and a little patience and nerves of steel.
Most quality fishmongers will have some unshucked oysters out the back to sell you; these will keep refrigerated unopened for a few days in the fridge covered with a dam cloth.
It’s best to have a skilled person to show you how to safely open an oyster, there is a trick to it that can be quite simple once mastered but challenging to learn. Otherwise seek out restaurants that prioritise having shucked-to-order oysters on their menu and try this briny delicacy at its best.

There are infinite recipes for oysters, yet as with most things the classics are often the best. Try simple dressings such as French red wine vinegar and finely diced shallot or a hot, sour, sweet and salty combo from Thailand such as a nam jim. More elaborate toppings such as local Yarra Valley salmon roe and chives or even a spicy gazpacho jelly spiked with sherry vinegar. A favourite accompaniment from the south west of France is with tiny versions of the North African merguez sausage, push the oyster off the shell with the sausage and take a bite! Or just keep it simple with just a wedge of lemon and some buttered rye bread.

From ieatidrinkiwork