From shucking to cooking, Jonathan talked oysters with Marton Kelner on Radio Leeds last week, in response to the story that Prince Harry had agreed to an interview if the journalist ate an oyster!
Ramus Seafoods source their oysters from Colchester Oyster Fishery, based on Mersea Island, a small island 8 miles south of Colchester. The fishery can be traced back to Roman times, with oyster shells from the Pyefleet being found in ancient Roman ruins. These delicious native oysters are at their best when there is an ‘r’ in the month, although it is possible to buy Pacific Oysters are available all year round.
‘With many different types and flavours of oysters out there,’ added Jonathan, ‘it’s always a good idea to ask your friendly fishmonger for help and advice on shucking, eating and cooking.’
Oysters can be enjoyed raw with a splash of seasoning but are also delicious cooked. They are very versatile and can be steamed open like mussels; topped then grilled; removed from the shell and added to sauces or deep fried in tempura batter. A delicious recipe to try is Angels on Horseback – oysters wrapped in bacon and baked in the oven.
‘I really enjoy oysters eaten simply with chopped shallots, a splash of red wine vinegar and a dash of Tabasco,’ said Jonathan.
Oysters are often seen as the ‘Marmite’ of shellfish – you either love them or hate them, but this can often be due to texture more than taste. They’re also not too pricey either, with Ramus selling a dozen oysters for £9.95.
So give them a try and let us know how you get on. Unfortunately though, you’re unlikely to find a pearly hidden in any of them as the pearl oysters are a different breed from the edible variety!
For more information about Oysters visit our website.