This article first appeared in The Edge Financial Daily, on November 18, 2015.
IT used to be said that oysters are only safe to be consumed during months with the letter “r” in their English and French names. We now know that adage was somewhat based in fact, as oysters are much more likely to go bad in the hotter months in the Northern hemisphere — May, June, July and August. However, with the advent of modern refrigeration and with the bountiful harvests that occur in the Southern hemisphere, this saying no longer holds true.
Some of the easiest ways to tell whether or not an oyster is still fresh are to take notice of whether they are still wet and have a fresh sea smell. Those that look dry, sunken into the shell and smell fishy are too old to be eaten. On the other hand, unopened oysters that have a fresh sea smell are safe to eat, while oysters that are gaping and do not close when you tap on them have died and should not be consumed.
Aside from tasting sinfully scrumptious, the flesh of oysters are also loaded with protein, iron, zinc and vitamin C. In addition, they are also very high in omega 3 fatty acids, which are beneficial to the health of your joints, skin, vision, brain, heart, and even helps lower bad cholesterol. Oysters are also high in high-density lipoprotein, which is good cholesterol.
Of course, the best way to eat an oyster is freshly shucked, unwashed in its natural brine, without any dressing whatsoever. This way, the true and distinct taste of an oyster can be enjoyed. For example, Maine oysters are famously intense and briny, whereas oysters from British Columbia are gentle and sweet. No amount of culinary finesse is needed to prepare the freshest of oysters, as all oyster lovers can appreciate the delicate flavours naturally present in them.
Angasi oysters are native to Australia, and have become more popular in recent years thanks to shellfish producers in the country. This flat oyster bears a striking resemblance to the most popular French oysters in past decades, but have become so highly sought after that they are now difficult to find. The industry predicts that the Australian angasi may fetch up to five times the price in France, prompting producers to start growing them in abundance. Its stronger flavour and lingering taste that’s left over in one’s palate makes the angasi uniquely different from the more popular Pacific oysters.
South Australia is one of the most important oyster producers in the Eastern Pacific region, making the famous bivalve’s popularity and variety in the region something of a legend. A host of activities based in and around the oyster industry spring up during this season: from self-harvesting activities to educational tours to simply indulging in the delicious, juicy sea creature that has become one of humanity’s prized delicacies.
At the Port Lincoln Hotel (www.portlincolnhotel.com.au) located in Port Lincoln, Eyre Peninsula is the centre of South Australian oyster farming thanks to its clear, clean water, which makes it an ideal spot for oyster farming. The giant King of the Oyster can be found here — it takes six years for this special oyster to grow in the clear waters of Coffin Bay, and it’s the only location in the world where this giant oyster, which can produce up to 100g of meat, can be savoured.
Elsewhere in Coffin Bay, the 1802 Oyster Bar & Bistro (www.1802oysterbar.com.au) is now allowing guests the opportunity to pick their own oysters from the farm adjacent to the bistro. The restaurant will then prepare the oysters to order, with flavours such as freshly squeezed lemon, raw with caramelised chilli-ginger salsa, grilled with macadamia nut crumbs and aioli as the famous Bloody Mary Oyster Shooter, made with tomato juice, vodka and Tabasco.
Kangaroo Island, the third-largest island in Australia, is not only known for its nature, but also for its bountiful seafood. At the Oyster Farm Shop (www.goodfoodkangarooisland.com) in the American River, visitors can try fresh oysters and learn about their farming and grading — from growing of the oysters, how to shuck them and what different kinds of oysters exist. Visitors are invited to try the different oysters as well as sample the special home-made sauces and regional spices.
To enjoy oysters in a relaxed, no-frills atmosphere as opposed to a formal dining experience, head over to The Oyster Bar (www.oysterbar.com.au), located at Adelaide’s Marina Pier. It is widely regarded as an institution for oyster lovers, and offers oysters served in various ways such as Thai style, with caviar, or Mediterranean style with pesto. Guests are also free to decide how they would like their oysters done — raw, half-shelled, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled, or even used in a variety of drinks.
Shucked Oyster & Seafood bar
BIG Supermarket, Publika Shopping Gallery & Gardens Mall, Mid Valley City
(03) 6209 1739; www.shuckedoysterbars.com
Shucked serves premium oysters airfreighted to Kuala Lumpur from Ireland, the Netherlands, France, England, Tasmania, Australia and New Zealand. It has both counter and table seatings where guests can enjoy some of Malaysia’s freshest oysters.
The Point
122, Jalan Kasah, Damansara Heights, Kuala Lumpur.
(03) 2011 8008; www.thepoint.com.my
Every Tuesday and Saturday, The Point serves oysters priced at only RM5 (original pricing is currently RM7 per piece), which you can savour fresh with lemon wedges for a truly authentic experience.
Smoking Hog
21 Jalan SS2/64, Petaling Jaya.
(03) 7865 9239; www.smokinghog.com.my
This non-halal restaurant serves a selection of oysters as part of its Moley’s Oyster Bar. Raw Fine de Claire No 3 oysters can be served with a bottle of Mumm Champagne for RM524 (includes 14 oysters). Cooked oysters, on the other hand, come with intriguing toppings such as mixed cheeses, cilantro, garlic, shallot, butter, balsamic vinaigrette and diced onions. On weekends, Smoking Hog serves oysters at only RM8 each with an order of at least half a dozen.
Giovino – 32,
Changkat Bukit Bintang, Kuala Lumpur.
(03) 2141 1131; www.giovino.com.my
Giovino is a wine shop and Italian restaurant serving up some of our favourite pastas and seafood. Enjoy fresh New Zealand oysters here, served raw with lemon wedges and shallot vinaigrette. Oysters are served in a course of ½ dozen or one dozen.
The Whisky Bar
46 Changkat Bukit Bintang, Kuala Lumpur.
(03) 2143 2268; www.thewhiskybarkl.com
The Whisky Bar serves freshly shucked Irish Nugget oysters either on their own, or as part of their Seafood Mountain, which includes lobsters, jumbo prawns, tuna sashimi and scallops. As its name suggests, the establishment also serves an impressive array of whiskies from all around the world, and each dish can be perfectly paired with a whisky in its inventory.