It's a challenge. This is a local curiosity. A speciality of the South. These are the enticements you heard about when you first learned about Louisiana oysters. Oysters' mystique, on the other hand, may deter some home cooks.
The Louisiana Seafood Board has put up a simple guide on choosing and preparing oysters so you can confidently offer this delicacy.
What Is the Appearance of Oysters?
Oyster meats have a smooth feel and are cream to light brown in color. Because they're loaded with water, avoid fluffy white oysters. Oysters should not float, but should be packed tightly with no more than 10% liquid.
Pints and quarts of oysters are offered. The containers must be in good condition. Check for government-mandated information, such as the best-if-used-by date, the interstate shellfish permit number, the weight, the nutrition facts, and the country of origin.
What Does an Oyster Smell Like?
Oysters have a fresh ocean scent to them. Oysters with an odor should never be purchased.
How much does one serving entail?
Oysters from Louisiana are available all year and vary in size depending on the season. A pint of skinny oysters might contain up to 30 oysters. 16 to 18 oysters per pint are medium or fat oysters. A pint is around three serves in either case.
What Is the Taste of Oysters?
Oysters from the United States, the Eastern United States, the Gulf of Mexico, and Louisiana are all the same species. In fact, the Gulf and Atlantic coasts are home to only one oyster species.
Oysters, like great wines, have minor flavor variations depending on where they're grown. Consumers picked Louisiana oysters above other oysters marketed in the United States 85 percent of the time in a blind taste test conducted by an independent researcher.
This long-time Louisiana oyster delicacy is worth a try.
Louisiana's traditional cuisine
Stew of Oysters
4 portions
1 1/2 quarts medium oysters from Louisiana
1/2 cup diced shallots
1 gallon of milk
2 tbsp. melted butter
Season with salt and pepper to taste.
Saute onions in butter over high heat. Add the milk and mix well. Bring to a boil, then turn off the heat. Oysters have a lot of ease. Simmer until the edges of the oysters have furled (3-5 minutes). Season with salt and pepper. With crackers on the side.
