Roy De Jesus, Chef's Kitchen
Some experts say to eat an oyster is to kiss the sea on the lips. At the Oceanaire Seafood Room in Pointe Orlando, they couldn't agree more.
I visited executive chef Garey Hiles, and he gave me all the information you need to know about oysters.
The lesson consisted of learning a variety of East Coast and West Coast oysters -- the Wianno oyster, from Massachusetts; Baron Point oysters, from Washington state; Effingham oysters out of British Columbia; and the famous Blue Point oyster, from Connecticut.
Let's Shuck
According to Chef Hiles, the key to shucking an oyster is finding the groove between the shells.
Find the two grooves and enter a knife. Slowly, the two will separate, and you will hear a pop.
What You Need To Know About These Oysters
The season for oysters is actually, all year long.
You have ones that are harvested in colder months and others in hotter months.
Florida residents should not be afraid of the misconception, that you only eat oysters on the months with the letter R in it.
The truth, according to Chef Hiles, is during the summer months the ocean water heats up.
Therefore the bacteria have a better chance to grow, which is also known as red tide.
Florida oysters from Apalachicola Bay could get the bacteria.
But, the oyster industry today is very strict, which permits consuming oysters all year round.
The Wianno Oysters are farm raised in the clean cold Atlantic Waters of Cape Cod Bay and Nantucket Sound.
They are available year-round and are creamy to light brown.
It has a meaty texture, but the flavors vary.
The have a sweet, briny flavor preferred by oyster connoisseurs.
The Baron Point oyster is originally a native of Japan.
However, since the early 1900s, it has been successfully farmed in the waters of Washington State, in and around Puget Sound.
They have a scallop shaped shell and have fruity meat.
The Effingham oysters are a premium fresh kind.
Their environment produces oysters perfect for serving on the half shell but can be hard to source year round.
They have plump cream-colored meat with a briny flavor.
The famous Blue Point oysters are considered the best for eating on the half shell.
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