Oyster Season is Back!
In Montreal, we are taught that September, October, November and December are the perfect months for indulging in my favorite seafood, oysters. Through research though, I found out that one can enjoy oysters all year around. It is suggested that in summer, one should go with cold-water oysters harvested from Maine or farther north. From February through April, you should stick to Pacific oysters and those from Cape Cod, Long Island and in between. Apparently spring is also the perfect season for oysters.
When picking oysters, freshness is the most vital component of the process. Knowing your fishmonger will make you aware of fresh produce and establish a relationship of trust. Here are other factors that you should take into account:
Smell: Fresh oysters should smell like sea water; crisp and briny and not at all fishy.
Sight: Oysters should be kept on ice, in a well-drained refrigerated case. The shells should be mostly closed and should close tightly when tapped with a finger. Oysters should be teardrop shaped or round and have a nice hard shell. If they’re too long and skinny, they may not open as easily. Avoid oysters that have any odor and are translucent rather than opaque in color.
Touch: The oyster shells should be scratchy and may have barnacles; avoid oysters with lots of algae, seaweed or mossy patches, as these may have been kept in a tank with poor water circulation. Oysters should feel heavy and full in your hand. They lose moisture once they are removed from the sea. The heaviness suggests that they are freshly harvested.
Oyster tip: Tap two oysters together or one to the other. If there is a hollow sound, the oyster is dead. If the sound is solid, the oyster is alive.
