Oysters

Oysters are sold in most parts of the world, available in a variety of forms, depending on location, season and availability. Seafood markets and specialty shops sometimes offer oysters live in the shell, either wild caught or farm raised.

Oysters in the shell are sold by the piece, dozen, peck (1/4 bushel) or bushel. Sizes vary with local custom. In many areas, live oysters in the shell are classified as "small select", "medium select" or "large select".

Oysters are also sold freshly shucked, in jars or plastic containers. In North America, shucked oysters are typically sold by the pint or gallon. Other forms of oyster products include individual quick frozen (IFQ) oysters, canned smoked oysters and pre-cooked meals such as single fried or canned chowders, stews and soups.

Shucked Oyster Grades

The largest shucked oysters are called "counts", followed by "extra selects", "selects" and "standards".

Counts - not more than 160 oysters per gallon
Extra Selects - 161 to 210 per gallon
Selects - 210 to 300 per gallon
Standards - 300 to 500 per gallon

The process of removing oysters from the shell is called "shucking". To shuck fresh oysters, use the following procedure:

Step 1. Hold the oyster firmly in one hand, knife in the other. Slip the knife blade between the top and bottom shell right by the hinge on back.

Step 2. Run the knife the way around the oyster until you get to the other side.

Step 3. Using a twisting motion, pry the top and bottom shells apart. Hold the oyster level in order to not lose any of the liquor inside.

Step 4. Cut the oyster free from the shell by gently pushing the blade further into the oyster and move it back and forth so as to sever the adductor muscle. Be sure to keep the blade pressed up against the inner top surface of the upper oyster shell to avoid cutting the oyster meat itself. When muscle has been severed, the top shell will "give" a little.

Step 5. move the knife blade underneath the oyster meat and cut the adductor muscle where it is attached to the bottom shell.

Cajun Oyster Stew

1/2 each celery, diced
1/2 each red & green bell peppers, chopped
1/2 cup bacon bits, chopped
1 1/2 Tbsp. flour
1 1/2 quarts milk
1 1/2 cups cream
salt & pepper to taste
1/2 tsp. hot pepper sauce
1 potato, diced

Fry bacon.
Simmer vegetables in bacon fat; when soft add flour and mix well.
Slowly add milk and cream while stirring
Simmer for 30 minutes.
Add oysters, cook about 2 minutes
Garnish with parsley or green onions

Atlantic oysters (Crassostrea Virginica) are also known as Eastern or Virginia oysters. Commercial harvests of these shellfish in areas such as the Chesapeake Bay. In the famous estuary, oyster harvesting has been carried out for over a century, reaching 4 million bushels annually in the 1920's and continuing at rates that often exceeded 1 million bushels until oyster populations crashed in the 1980's. Current oyster counts are said to be less than 1 percent of historical levels.

In addition to wild populations, small oyster aquaculture operations utilize areas of private property or leased beds where watermen maintain oyster bars. Also known as cultch planting, shells and rock are placed to enhance shellfish habitat in potentially productive shellfish areas.

Oysters, clams and other aquatic life are attracted to the cultch and colonize the material. These structures encourage new oysters to colonize and grow, replacing harvested stocks. More recent aquaculture techniques include the use of seeded oysters that are grown in cages or bags to protect the oysters from damage. These operations hold promise as oyster farmers have learned to grow millions of oysters from seed stock to market size within 12-24 months.

Atlantic oysters are prepared in many ways including raw on the half shell, single fried, oyster fritters, steamed oysters, oyster stuffing, oyster stew and other dishes .They are designated as the state shell of Virginia.

Oysters are very important in traditional American cuisine. They are commonly served at Thanksgiving and Christmas in stuffings, casseroles and other presentations

Chincoteague Virginia is well known for its excellent quality oysters. The island is a maze of oyster bars and reefs, both natural and man made.

Oysters and Chincoteague have a long history, as the industry has thrived here since colonial times. Chincoteague was once a major producer of oysters, with the product being exported in tremendous numbers by sailing vessel, wagon, and rail. The oyster industry is still thriving and oysters are available locally and nationally.

More information about Chincoteague Island's history and oysters is available at the local Oyster and Maritime Museum on Maddox Blvd.

Oysters are prepared in many ways including single fried, oyster fritters, steamed oysters, oyster stuffing, oyster stew and even raw on the half shell.

Visitors wishing to enjoy oysters at home can buy oysters in the shell or shucked. Local markets such as Capt. Zack's Seafood Carryouts carry fresh or cooked oysters and Chincoteague oysters are on the menu of almost every restaurant on the island.

Other island seafood includes lobsters, clams, crabs, scallops, fish and more.

More information can be found on the Chincoteague Island Virginia website.

Oyster apparel is always popular with chefs and seafood lovers. Among the most popular oyster themed collectibles are t-shirts, hats, and aprons.


Got Oysters? by fish_fishing_seafood



Oyster aprons, t shirts, artwork and gifts

The European flat oyster is found along the western European coast from Norway to Morocco in the north-eastern Atlantic and in the whole Mediterranean Basin. Natural populations are also observed in eastern North America from Maine to Rhode Island, following intentional introductions in the 1940s and 1950s.

Oysters on the half shell are an extremely popular meal among seafood lovers. Oysters are served raw still in the shell and usually served with lemon wedges, cocktail sauce or melted butter. Some enthusiasts use a special oyster fork for eating these delicious shellfish while others simply slurp them up whole.


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