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what do you pay for fresh oysters?

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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    See my response to RRP :)
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  • RRP
    RRP Posts: 26,451
    hmmm - whatever floats your boat, Pete.
    Re-gasketing the USA one yard at a time 
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  • stike
    stike Posts: 15,597
    i don't put anything on them til about the second dozen. hahaha

    even then, maybe lemon, and maybe a tiny bit of horseradish. for an oyster on the hafshell, anything else is sacrilege. i like them in other things (rockerfeller, stuffing, any of your cooks! etc.), but if raw, freshly shucked, i prefer them as is. the brine is part of it too. don't leave any of that behind.

    i like to let it linger. chew if it's a big one, hahah. roll it around if it's in no need of chewing i guess. you are right. you have got to taste it. no sense slamming it down. it's like tequila. if you really like tequila, you don't slam it, you sip it. if you really like oysters, you don't toss them back and swallow them fast.

    cherrystones are damn good raw, too.
    ed egli avea del cul fatto trombetta -Dante
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  • Fidel
    Fidel Posts: 10,172
    I had one massive sampler down in Madison, CT a couple months ago. Probably 30-35 different oysters in that joint. Lots of clams too. I recall the malpeque and the beausoleil as my favorites.

    I'll let you know next time I'm up and we'll make it happen.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    A mass of water greater then the displacement volume caused by the boat :)

    Have you ever actually tried Raw Oysters or Clams? Like stike said. You savor the flavor and then just swallow.

    Freshest Scallop I ever ate never quite got off the bottom..
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  • Fidel
    Fidel Posts: 10,172
    Squeeze of lemon and a dash of fresh cracked black pepper for me. And the liquor is the key -- gotta get it all!
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    You know most people don't realize that. It's like sucking the brains of a crawfish. If you don't you miss the best part.
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  • Charleston Dave
    Charleston Dave Posts: 571
    Charleston local rate is, as Midnight Smoker said, around $20 per bushel of clusters harvested locally. Super easy to cook.

    Understand that these oysters are not typical raw-bar fare, as the shells are all "cemented" together and you have to poke and pry through the cluster for nuggets of deliciousness. It's more work than "half-shell" type oysters, but they sure are good.

    Local seafood chains and charity benefits usually offer all-you-can-eat for $15-$20 per person. Gimme a plate or three of these and a couple lagers, and I get fat, dumb and happy real quick.
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