Oysters 101

My first rendezvous with oysters was spring break last year. And since then it has been a steady relationship. The first encounter came by virtue of the Louisiana Gumbo at New Orleans. I was coaxed in to trying it out by a friend of mine who lives on seafood. I must say it was not love at first sight (taste!).

Oysters have a taste that is hard to describe. They taste nothing like fish or shrimp. The texture is slippery and rubbery. And they are very soft. You have to try them out to know the taste. There really is describing it. So, like I said it was not love at first taste. The taste grows on you slowly and once you get hooked to it, there is no letting go. For me oysters came the way sushi did. I did not like the first bite but was slowly conditioned in to appreciation. Also, oysters are the new hip thing. They are a delicacy. And, while they might not be for everyone, everyone must try them once to know what they are missing out on.

And when you try your first oyster be sure that it is properly harvested and cooked. Oyster harvesting is no joke. It is instrumental in preserving the taste and texture and ensuring that the end product is a healthful food with no risks. Gulf Oysters are the leading hand in developing and refining technologies for oyster harvesting. These technologies ensure that you can enjoy oysters without worrying over health risks. This includes technologies that let you even consume oysters raw. Currently, there are three technologies for harvesting oysters: IQF, HCP and HHP. All three work in different ways to accomplish the same goal: an oyster that you can relish without looking back. Be sure to read up more on these at BeOysterAware.com.

Be Informed, Cautious, Smart and Sure about your oysters!