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Raw Oysters
I'm expecting hot weather today, so I'm not planning
to cook anything until the evening. I took a look at the oyster tank at the nearby Asian market, and I found a really big one. At only $0.69, it seemed like a great deal. I could eat it raw, so that would not heat up the house. This time, to avoid self-inflicted injury, I opened it by attacking the hinge with a large screwdriver and mallet. I really had to beat on that thing before I could get it open, but I finally won. This might be the last oyster I ever eat. It was okay, but I'm not sure I really appreciate raw oyster. I'd much rather eat steamed clams. If I do eat oysters in the future, I think I'll cook them. I've smoked them on the BBQ before and those came out great. The abductor muscle becomes really tough, but the rest of the flesh takes on a very nice texture -- firmer than raw, but still very tender like a block of cream cheese. Chilled and then sliced, it's great. Anyone have any other suggestions for cooking oysters? |
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Raw Oysters
Mark Thorson > wrote:
>I'm expecting hot weather today, so I'm not planning >to cook anything until the evening. I took a look >at the oyster tank at the nearby Asian market, and >I found a really big one. At only $0.69, it seemed >like a great deal. I could eat it raw, so that >would not heat up the house. >This time, to avoid self-inflicted injury, I opened >it by attacking the hinge with a large screwdriver >and mallet. I really had to beat on that thing >before I could get it open, but I finally won. > >This might be the last oyster I ever eat. It was >okay, but I'm not sure I really appreciate raw >oyster. I'd much rather eat steamed clams. Buying tanked seafood from in Asian market is in no way representative of good seafood. You want an oyster, buy one that has been living in its native coastal environment, not in a tank. Generally in my experience you want a Pacific Northwest oyster, the further north the better, the closer to the source the better, and you want it between November and March. Oysters from California or the gulf can be okay but are not as good, and it goes downhill from there. Steve |
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Raw Oysters
Mark Thorson wrote:
> > Anyone have any other suggestions for cooking > oysters? Bake them in a hot oven until the shells open, then serve with cocktail sauce. Shake in a Ziploc bag with pancake flour and s&p. and deep fry. Drain on paper towels. Fix an oyster stew: 1/2 stick butter 1 pint shucked oysters with their liquor 1/4 cup dry white wine 1 tsp. fine herbes seasoning 2 - 3 drops hot pepper sauce 1 quart half and half Salt and pepper to taste Butter for topping (about 1 tsp. per serving) Old Bay, for topping Melt butter in 3 - 4 quart pan. Add oysters with liquor, wine and fine herbes. Simmer until edges of oysters curl, about 5 minutes. Add liquid hot pepper sauce and half and half. Season to taste with salt and pepper. Heat slowly, being careful not to let mixture come to a boil. Serve in bowls topped with butter and Old Bay. And my all-time favourite: OYSTERS CASINO 3 slices bacon, chopped 1 small onion, chopped 1 small stick celery, chopped 1 teaspoon lemon juice 1 teaspoon salt 1/8 teaspoon pepper 6 drops Worcestershire sauce 4 drops hot sauce 1/4 teaspoon seafood seasoning (e.g., Old Bay) 1 pint shucked oysters, drained Fry bacon until partially cooked. Add onion and celery and cook until tender. Add lemon juice and seasonings. Arrange oysters in a single layer in a foil-lined shallow baking pan. Spread bacon mixture over oysters. Bake at 400 degrees F. until edges of oysters begin to curl, about 10 minutes. Makes about 3 dozen appetizers. Would you like any more, Mark? I'm from oyster country and have a slew. Dora |
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Raw Oysters
"Mark Thorson" wrote
> I'm expecting hot weather today, so I'm not planning > to cook anything until the evening. I took a look > at the oyster tank at the nearby Asian market, and > I found a really big one. At only $0.69, it seemed > like a great deal. I could eat it raw, so that > would not heat up the house. Hehehe how good depends on the particular market. Mine is very good. > This might be the last oyster I ever eat. It was > okay, but I'm not sure I really appreciate raw > oyster. I'd much rather eat steamed clams. Not all like them! I'm not that fond of them either. I prefer steamed. What I do is wash (scrub) then steam them open (ones that dont open are tossed but I don't have that often as my market is a good one). Then, I add them to dashi soup with miso, spinach and a little knob of ginger. Shell and all, it looks rather pretty. |
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Raw Oysters
"Steve Pope" wrote
> Mark Thorson wrote: >>to cook anything until the evening. I took a look >>at the oyster tank at the nearby Asian market, and >>I found a really big one. At only $0.69, it seemed >>like a great deal. I could eat it raw, so that >>would not heat up the house. > Buying tanked seafood from in Asian market is in no > way representative of good seafood. Steve, depends on the market and they arent getting 'live oysters shipped from China' there. My local place is very good. Sorry if your local one isnt good. |
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Raw Oysters
On Jul 11, 12:33*pm, Mark Thorson > wrote:
> I'm expecting hot weather today, so I'm not planning > to cook anything until the evening. *I took a look > at the oyster tank at the nearby Asian market, and > I found a really big one. *At only $0.69, it seemed > like a great deal. *I could eat it raw, so that > would not heat up the house. > > This time, to avoid self-inflicted injury, I opened > it by attacking the hinge with a large screwdriver > and mallet. *I really had to beat on that thing > before I could get it open, but I finally won. > > This might be the last oyster I ever eat. *It was > okay, but I'm not sure I really appreciate raw > oyster. *I'd much rather eat steamed clams. > > If I do eat oysters in the future, I think I'll > cook them. *I've smoked them on the BBQ before > and those came out great. *The abductor muscle > becomes really tough, but the rest of the flesh > takes on a very nice texture -- firmer than raw, > but still very tender like a block of cream cheese. > Chilled and then sliced, it's great. > > Anyone have any other suggestions for cooking > oysters? Mmmm! Raw oysters!! Used to get 'em for $0.25 each at Nantucket Cove, a little seafood restaurant in the CWE near where I used to live. Me and my housemate Jim would go down there and sit at the bar and have wine and raw oysters. Good times! John Kuthe... |
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Raw Oysters
Mark Thorson wrote:
> I'm not sure I really appreciate raw > oyster. I'd much rather eat steamed clams. I'd take steamed clams or raw littlenecks. I used to eat raw oysters from Chesapeake when we'd visit family outside of DC but now raw oysters have a nasty texture to me. I won't describe it more graphpically than that because I don't want to put folks off their food. > > If I do eat oysters in the future, I think I'll > cook them. I've smoked them on the BBQ before > and those came out great. The abductor muscle > becomes really tough, but the rest of the flesh > takes on a very nice texture -- firmer than raw, > but still very tender like a block of cream cheese. > Chilled and then sliced, it's great. > > Anyone have any other suggestions for cooking > oysters? About the only way I can eat them at all these days is battered, rolled in cracker crumbs and fried. They firm up and have a creaminess that's not bad. I am cautious about any undercooked seafood these days because you really don't know where it came from unless you harvest it yourself, and there are so many pathogens in our coastal waters. gloria p |
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Raw Oysters
cshenk > wrote:
>"Steve Pope" wrote >> Buying tanked seafood from in Asian market is in no >> way representative of good seafood. >Steve, depends on the market and they arent getting 'live oysters shipped >from China' there. >My local place is very good. Sorry if your local one isnt good. Well, I've encountered only bad seafood from those tanks. I also notice that, with a few specific exceptions, high-end restaurants and fish markets do not keep seafood in tanks. (Those excpetions are lobsters and crabs, which are kept live in tanks, in and out of water respectively). I have never, ever encountered a good seafood restaurant or a good seafood retailer keeping oysters in tanks. I'm not saying it's for sure meritless but it's not the way people who make it their business to serve good oysters do it. Steve |
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Raw Oysters
"Steve Pope" wrote
> cshenk wrote: >>> Buying tanked seafood from in Asian market is in no >>> way representative of good seafood. > >>Steve, depends on the market and they arent getting 'live oysters shipped >>from China' there. > >>My local place is very good. Sorry if your local one isnt good. > > Well, I've encountered only bad seafood from those tanks. Thats unfortunate. > I also notice that, with a few specific exceptions, high-end > restaurants and fish markets do not keep seafood in tanks. > (Those excpetions are lobsters and crabs, which are kept live in > tanks, in and out of water respectively). You do not see them or they buy from those who have them and cook same day. > I have never, ever encountered a good seafood restaurant > or a good seafood retailer keeping oysters in tanks. > I'm not saying it's for sure meritless but it's not > the way people who make it their business to serve good > oysters do it. You have not experienced it is all. Live clams and oysters for example are best kept in live running water tanks. |
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Raw Oysters
On Sun, 11 Jul 2010 10:33:47 -0700, Mark Thorson >
wrote: > I'm expecting hot weather today, so I'm not planning > to cook anything until the evening. I took a look > at the oyster tank at the nearby Asian market, and > I found a really big one. At only $0.69, it seemed > like a great deal. I could eat it raw, so that > would not heat up the house. > > This time, to avoid self-inflicted injury, I opened > it by attacking the hinge with a large screwdriver > and mallet. I really had to beat on that thing > before I could get it open, but I finally won. If you open them from the hinge, you should never have to beat on it. All you need is a little leverage and it pops open. > > This might be the last oyster I ever eat. It was > okay, but I'm not sure I really appreciate raw > oyster. I'd much rather eat steamed clams. > > If I do eat oysters in the future, I think I'll > cook them. I've smoked them on the BBQ before > and those came out great. They are the *best* and you cook them as little as possible. Just until they "pop" open slightly. Makes the meat fairly rare/raw/uncooked, just the way I like it. All it needs is a squirt of lemon and a dash of hot sauce, then down the hatch. > The abductor muscle > becomes really tough, but the rest of the flesh > takes on a very nice texture -- firmer than raw, > but still very tender like a block of cream cheese. > Chilled and then sliced, it's great. > > Anyone have any other suggestions for cooking > oysters? Chop up the oyster(s) and saute the pieces quickly in a pan of real butter and more garlic than you think you'd ever eat in a lifetime. Serve on slices of baguette. Eat standing up, over the pan is preferable. <slobber> -- Forget the health food. I need all the preservatives I can get. |
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Raw Oysters
cshenk > wrote:
>"Steve Pope" wrote >> cshenk wrote: >>>> Buying tanked seafood from in Asian market is in no >>>> way representative of good seafood. >>>Steve, depends on the market and they arent getting 'live oysters shipped >>>from China' there. >> Well, I've encountered only bad seafood from those tanks. >Thats unfortunate. >> I also notice that, with a few specific exceptions, high-end >> restaurants and fish markets do not keep seafood in tanks. >> (Those excpetions are lobsters and crabs, which are kept live in >> tanks, in and out of water respectively). >You do not see them or they buy from those who have them and cook same day. I am not sure why you would say this. >> I have never, ever encountered a good seafood restaurant >> or a good seafood retailer keeping oysters in tanks. >> I'm not saying it's for sure meritless but it's not >> the way people who make it their business to serve good >> oysters do it. >You have not experienced it is all. That's true, but this thread provides another datapoint on bad oysters coming from a tank. >Live clams and oysters for example are best kept in live running water >tanks. I won't rule out that this may be true, but I haven't seen any evidence of it. Hi-quality restaurants and fishmongers keep clams and oysters live on ice, out of water. I know of no contradicting datapoints. Steve |
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Raw Oysters
brooklyn1 > wrote:
>On Sun, 11 Jul 2010 17:38:45 +0000 (UTC), >>You want an oyster, buy one that has been living in its >>native coastal environment, not in a tank. Generally >>in my experience you want a Pacific Northwest oyster, >>the further north the better, the closer to the source >>the better, and you want it between November and March. >>Oysters from California or the gulf can be okay but are >>not as good, and it goes downhill from there. >All west coast oysters are native to Japan. Almost all; the exception is Olympia oysters. >The best oysters are from >the North Atlantic. There are plenty of same day harvested oysters >available from Lung Guyland fish mongers. I've had reasonably good north Atlantic oysters. I will not rule out the possibility that the best examples of these might be as good as the best oysters from B.C., or even better, but I haven't personally had Atlantic oysters that good. Steve |
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Raw Oysters
Steve Pope wrote:
> I've had reasonably good north Atlantic oysters. I will not > rule out the possibility that the best examples of these > might be as good as the best oysters from B.C., or even better, > but I haven't personally had Atlantic oysters that good. > > Steve I live in Maryland, well-known for its oysters and blue crabs. Famous here are Chincoteague oysters - full of flavour and reminiscent of the ocean. As far as storage, the oystermen store in bushel baskets; restaurants and fish houses store on ice. I have never, ever seen oysters stored in tanks. They are bivalves, not crustaceans. |
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Raw Oysters
Mark Thorson wrote: > > I'm expecting hot weather today, so I'm not planning > to cook anything until the evening. I took a look > at the oyster tank at the nearby Asian market, and > I found a really big one. At only $0.69, it seemed > like a great deal. I could eat it raw, so that > would not heat up the house. > > This time, to avoid self-inflicted injury, I opened > it by attacking the hinge with a large screwdriver > and mallet. I really had to beat on that thing > before I could get it open, but I finally won. > > This might be the last oyster I ever eat. It was > okay, but I'm not sure I really appreciate raw > oyster. I'd much rather eat steamed clams. > > If I do eat oysters in the future, I think I'll > cook them. I've smoked them on the BBQ before > and those came out great. The abductor muscle > becomes really tough, but the rest of the flesh > takes on a very nice texture -- firmer than raw, > but still very tender like a block of cream cheese. > Chilled and then sliced, it's great. > > Anyone have any other suggestions for cooking > oysters? I'm certainly a big fan of steamers myself, but have no issues with raw oysters either. There are a ton of cooked preparations for oysters, from the hard to beat fried oyster po-boy, to oysters Rockafeller, and every one I've tried has been great. |
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Raw Oysters
On Sun, 11 Jul 2010 21:10:28 +0000 (UTC),
(Steve Pope) wrote: > That's true, but this thread provides another datapoint on > bad oysters coming from a tank. When you say tank, are you talking about the low ones with water recirculated through them? -- Forget the health food. I need all the preservatives I can get. |
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Raw Oysters
On Sun, 11 Jul 2010 21:12:29 +0000 (UTC),
(Steve Pope) wrote: > Almost all; the exception is Olympia oysters. I *love* Olympia oysters! -- Forget the health food. I need all the preservatives I can get. |
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Raw Oysters
sf > wrote:
>On Sun, 11 Jul 2010 21:10:28 +0000 (UTC), >> That's true, but this thread provides another datapoint on >> bad oysters coming from a tank. >When you say tank, are you talking about the low ones with water >recirculated through them? In this case, I'm assuming a tank with water in it, as opposed to just a tray of ice. Steve |
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Raw Oysters
Carol wrote:
> What I do is wash (scrub) then steam them open (ones that dont open are > tossed but I don't have that often as my market is a good one). Then, I > add them to dashi soup with miso, spinach and a little knob of ginger. > Shell and all, it looks rather pretty. The only cookbook I have with me here is _Frank Stitt's Southern Table_. In that book, he tells of a lowcountry oyster "roast." He writes, "the oysters were dumped onto a sheet of tin perched over a wood fire, covered with a wet burlap sack, and steamed until the shells open." I think that sounds like a good way to to cook oysters. Stitt goes on to say that the steamed oysters were accompanied by melted butter, but I think I'd prefer any number of alternates. If I wanted butter in there, I'd make the classic buffalo-wing sauce of Frank's hot sauce mixed with melted butter. But lemon juice and black pepper would be my first choices. Bob |
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Raw Oysters
On 7/11/2010 7:33 AM, Mark Thorson wrote:
> I'm expecting hot weather today, so I'm not planning > to cook anything until the evening. I took a look > at the oyster tank at the nearby Asian market, and > I found a really big one. At only $0.69, it seemed > like a great deal. I could eat it raw, so that > would not heat up the house. > > This time, to avoid self-inflicted injury, I opened > it by attacking the hinge with a large screwdriver > and mallet. I really had to beat on that thing > before I could get it open, but I finally won. > > This might be the last oyster I ever eat. It was > okay, but I'm not sure I really appreciate raw > oyster. I'd much rather eat steamed clams. > > If I do eat oysters in the future, I think I'll > cook them. I've smoked them on the BBQ before > and those came out great. The abductor muscle > becomes really tough, but the rest of the flesh > takes on a very nice texture -- firmer than raw, > but still very tender like a block of cream cheese. > Chilled and then sliced, it's great. > > Anyone have any other suggestions for cooking > oysters? I like 'em breaded and fried although, I can only eat a couple of them at a time - the more I eat, the more repulsive they become. My dad would throw oysters on the hibachi and they'd open and stew in their juices. Don't overcook them! He'd add a dash of Tabasco and slurp that sucker down and throw the shells into a little pile. It's an easy, efficient way to eat oysters! |
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Raw Oysters
"Dora" > wrote in message
... > > Would you like any more, Mark? I'm from oyster country and have a slew. > These two look great!! I've saved them. Thanks! |
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Raw Oysters
"brooklyn1" > wrote in message ... > On Sun, 11 Jul 2010 17:38:45 +0000 (UTC), > (Steve Pope) wrote: > >>Mark Thorson > wrote: >> >>>I'm expecting hot weather today, so I'm not planning >>>to cook anything until the evening. I took a look >>>at the oyster tank at the nearby Asian market, and >>>I found a really big one. At only $0.69, it seemed >>>like a great deal. I could eat it raw, so that >>>would not heat up the house. >> >>>This time, to avoid self-inflicted injury, I opened >>>it by attacking the hinge with a large screwdriver >>>and mallet. I really had to beat on that thing >>>before I could get it open, but I finally won. >>> >>>This might be the last oyster I ever eat. It was >>>okay, but I'm not sure I really appreciate raw >>>oyster. I'd much rather eat steamed clams. >> >> >>Buying tanked seafood from in Asian market is in no >>way representative of good seafood. >> >>You want an oyster, buy one that has been living in its >>native coastal environment, not in a tank. Generally >>in my experience you want a Pacific Northwest oyster, >>the further north the better, the closer to the source >>the better, and you want it between November and March. >> >>Oysters from California or the gulf can be okay but are >>not as good, and it goes downhill from there. >> >>Steve > > All west coast oysters are native to Japan. The best oysters are from > the North Atlantic. There are plenty of same day harvested oysters > available from Lung Guyland fish mongers. > > These are excellent too: http://www.nedsislandoysters.com > > This is very good: > http://www.chow.com/recipes/10453-co...yster-stuffing Not to stop you in your tracks, but not ALL West Coast oysters originally come from Japan. A very special variety: Olympia Oysters, are Washington native. On the smallish side, they are absolutely phenomenal when shucked and very lightly sautéed in a white wine and butter sauce. But, having been raised on Lung Guyland oysters, I would greatly prefer Washington and BC oysters: such as Kumimoto, Westcott Bay Flats and the Totten Virginica oyster. All told, between Washington and BC, there are approximately 75 different species of oysters. Alan Alan |
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Pete C. > wrote:
>There are a ton of cooked preparations for oysters, from the hard to >beat fried oyster po-boy, to oysters Rockafeller, and every one I've >tried has been great. The only cooked oyster disk I've had where I really didn't like the results is oyster stew. Everything else, including those mentioned above along with oyster chowder, barbecued oysters, and carpetbagger steak, works really well. Steve |
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Pete C. wrote:
> There are a ton of cooked preparations for oysters, from the hard to > beat fried oyster po-boy, to oysters Rockafeller, and every one I've > tried has been great. Ah, but have you ever tried them Singapore style? http://groups.google.com/group/rec.f...e62c855fa17be6 Bob |
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"sf" wrote
> (Steve Pope) wrote: >> That's true, but this thread provides another datapoint on >> bad oysters coming from a tank. > When you say tank, are you talking about the low ones with water > recirculated through them? Sounds right. It's a low waterbath with continual circulating water, just like in the 'wild'. You watch them open and close for a bit before selecting your choices. I tried to find a picture of the common ones of Sasebo but no luck. |
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"Bob Terwilliger" wrote
> Carol wrote: >> What I do is wash (scrub) then steam them open (ones that dont open are >> tossed but I don't have that often as my market is a good one). Then, I >> add them to dashi soup with miso, spinach and a little knob of ginger. >> Shell and all, it looks rather pretty. > > The only cookbook I have with me here is _Frank Stitt's Southern Table_. > In that book, he tells of a lowcountry oyster "roast." He writes, "the > oysters were dumped onto a sheet of tin perched over a wood fire, covered > with a wet burlap sack, and steamed until the shells open." Common actually! Here, it's cherrystone country so you see folks doing something very like that on the grill. Often on a bed of wet corn husks. Folks on the water will often use a bed of wet seaweed for the same effect. > > I think that sounds like a good way to to cook oysters. Stitt goes on to > say that the steamed oysters were accompanied by melted butter, but I > think I'd prefer any number of alternates. If I wanted butter in there, > I'd make the classic buffalo-wing sauce of Frank's hot sauce mixed with > melted butter. But lemon juice and black pepper would be my first choices. > > Bob > > |
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On Mon, 12 Jul 2010 08:32:46 -0400, "cshenk" > wrote:
> >Common actually! Here, it's cherrystone country so you see folks doing >something very like that on the grill. Often on a bed of wet corn husks. >Folks on the water will often use a bed of wet seaweed for the same effect. It's sacriligious to eat cherrystones other than raw on the half shell |
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"brooklyn1" wrote
> "cshenk" wrote: >>Common actually! Here, it's cherrystone country so you see folks doing >>something very like that on the grill. Often on a bed of wet corn husks. >>Folks on the water will often use a bed of wet seaweed for the same >>effect. > It's sacriligious to eat cherrystones other than raw on the half shell Hehe actually my favorite way is steamed open in a bucket of seawater. Strain the water through a large coffee filter first to help with the sand and have some of the strained (boiled) seawater handy to dip and de-sand the clams. |
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cshenk > wrote:
>Sounds right. It's a low waterbath with continual circulating water, just >like in the 'wild'. You watch them open and close for a bit before >selecting your choices. I tried to find a picture of the common ones of >Sasebo but no luck. Where precisely have you seen oysters stored in this manner? Steve |
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Steve Pope wrote:
> > cshenk > wrote: > > >Sounds right. It's a low waterbath with continual circulating water, just > >like in the 'wild'. You watch them open and close for a bit before > >selecting your choices. I tried to find a picture of the common ones of > >Sasebo but no luck. > > Where precisely have you seen oysters stored in this manner? That's all I've seen, a recirculating water bath. In California, it's the law that it has to be recirculating, and not discharge into sewers. The clams open and close, but all of the oysters I've ever seen were tightly shut, all of the time. I can't rule out that in the middle of the night they open up, but the only open oysters I've seen in the tanks were dead. I noticed the clam tank was almost empty this morning. That means it will be mostly fresh clams the next time it's refilled, which is probably tomorrow. |
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"Steve Pope" wrote
> cshenk wrote: >>Sounds right. It's a low waterbath with continual circulating water, just >>like in the 'wild'. You watch them open and close for a bit before >>selecting your choices. I tried to find a picture of the common ones of >>Sasebo but no luck. > > Where precisely have you seen oysters stored in this manner? Most of Asia (definately Sasebo and Pohang), Mexico, California, Hawaii and my local seafood market as well as the Japanese local market about 10 miles from me. Different types of shelled bivalves but kept alive. Generally they are weighed then packed in ice for the trip home. Perhaps another here can find a picture of this sort of thing. I failed to when hunting about a bit yesterday but it's not that radical a design. It's just a shallow tank/pan with water circulating across it. |
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"Mark Thorson" wrote
> Steve Pope wrote: >> cshenk > wrote: >> >Sounds right. It's a low waterbath with continual circulating water, >> >just >> >like in the 'wild'. You watch them open and close for a bit before >> >selecting your choices. I tried to find a picture of the common ones of >> >Sasebo but no luck. >> >> Where precisely have you seen oysters stored in this manner? > > That's all I've seen, a recirculating water bath. > In California, it's the law that it has to be > recirculating, and not discharge into sewers. San Diego, a local fish monger on the route from the 32nd street base and around Barrio Logo? Barrio Logan? Been 15 years and don't recall the name. > The clams open and close, but all of the oysters > I've ever seen were tightly shut, all of the time. > I can't rule out that in the middle of the night > they open up, but the only open oysters I've seen > in the tanks were dead. Hehehe can't say as I was getting many oysters but they were in the same setups in Japan. Mussels and clams mostly were our purchases. > I noticed the clam tank was almost empty this morning. > That means it will be mostly fresh clams the next time > it's refilled, which is probably tomorrow. I gotta go score me some cherrystones! |
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Raw Oysters
>> "cshenk" wrote: > >> It's sacriligious to eat cherrystones other than raw on the half shell Amen! Felice |
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Raw Oysters
Mark Thorson > wrote:
>Steve Pope wrote: >> Where precisely have you seen oysters stored in this manner? >That's all I've seen, a recirculating water bath. >In California, it's the law that it has to be >recirculating, and not discharge into sewers. So, oysters are not stored immersed in water. I have so far seen them stored on ice, or just refrigerated. Where does the recirculating water come in? Steve |
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Raw Oysters
Carol wrote:
> San Diego, a local fish monger on the route from the 32nd street base and > around Barrio Logo? Barrio Logan? Been 15 years and don't recall the > name. Barrio Logan is correct. Bob |
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Raw Oysters
Bob Terwilliger > wrote:
>Carol wrote: >> San Diego, a local fish monger on the route from the 32nd street base and >> around Barrio Logo? Barrio Logan? Been 15 years and don't recall the >Barrio Logan is correct. Good, I'm in San Diego presently so maybe I'll stop by there to see if they're still immersing their oysters in water beyond all reason. Unrelatedly I had a tip to go to the kebab place near 9th and Market and it was really good. Steve |
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