Oyster Blog
Scalloped oysters are edible bivalves that are identical to clams and oysters, found in the bay waters in the ocean. Their chief characteristic is that they don’t attach themselves to a permanent anchor, instead they move through the water by opening and closing their shells. This makes the shell hinge of scalloped oysters larger than those of the clams and oysters.
The entire scalloped oyster is edible and in Europe these are entirely consumed just as oysters are. In the US, only the muscles of the shell are consumed, with the white flesh cylinder considered as the scallop. The flavor of the scalloped oysters is delicate and sweet and best taken with mild cream sauce, butter or cheese which does not overcome the subtle flavor of the scallop.
Scalloped oysters can be both farmed and fished and as these organisms do not survive outside water, their shells are shucked on the fishing boat itself. Bay scalloped oysters are smaller than the sea scallops, with their edible muscles being less than an inch long in diameter; the usual size is half a centimeter at the most. Sea scallops are at times cut into small shapes so as to resemble bay scallops. There are also ‘faux scallops’ available and these are made of shark.
Preparation of Scalloped Oysters
Preparing a scalloped oyster recipe can be done best with the help of shucked oysters. You mix the scalloped oysters in melted butter and add saltine crackers. This is best tasted when it is cooked in the oven at 350 degrees F for 20 minutes. There are various kinds of recipes that are available for preparing scalloped oysters. These are best tasted with cheese and butter. Oyster casseroles are prepared with cream and butter and served before storing them in a refrigerator. It is best prepared with celery, parsley and crackers.
Popularity of Scalloped Oysters
The shell of the scalloped oysters is one of the most familiar, used by Shell Oil as their company logo. It is also associated with the symbol of James the Apostle, and St. Jacques. In fact, Crusaders of the Order of St. James wore the scallop shell as a note of allegiance.
The shell of the scalloped oysters is also historically related to the cult of Venus. It has been traditionally represented by various artists down the ages. Boticelli’s famous painting Birth of Venus shows the goddess emerging from a scallop shell.
One of the main reasons as to why canned oysters are popular is because they can be stored ideally for a long time. However, it is best not to store the canned oysters in your refrigerator for over a week as the oysters might decompose. The eater is then susceptible to illnesses resulting from bacteria and virus.
Once the oysters are collected by divers or mechanically, they are sorted out so as to eliminate the dead animals and debris. This is known as the by-catch. The oysters are then taken to the market where they are sold live or raw. While raw oysters are eaten, canned oysters are also available. These are stored in a specialized form in order to prevent decomposition and eat later on.
Canned oysters are fried with egg and flour and this is a popular dish savored by the people of Singapore. The canned oysters are eaten on the half shell, smoked, raw, broiled, stewed, canned, fried, roasted, baked, boiled, pickled or even steamed. The canned varieties may also be used with different kinds of drinks such as dry sherry, which is highly popular.
With the methods of preparation of the canned oysters varying from one region to the other, consumption might even be done raw, merely by prying open the shell and eating the contents, which includes the juices as well. Salt and butter are often added to the canned oysters for perfect taste. These are at times served on edible seaweed like brown algae.
If you want to go for canned oysters that are non local, it can be an expensive affair. People in the US love cooking their oysters, although the demand for the half-shell shooters is also high. Canned oysters are known for their popularity at the oyster bars. Oysters which are canned or smoked are widely available as a preserve which has a long shelf life. They are cooked at home or are eaten as soups, in paella or are steamed.
You can even make a stew of canned oysters to make it a mouthwatering dinner dish. The dish is ideally served once it has been cooked and kept overnight and heated the next day before serving. Oyster dishes are great to start your mornings. Old fashioned preparations can be made with canned oysters for capturing the old taste of the delicacies. Milk and butter are recommended for making the best oyster stew.
Oysters belong to a particular category of foods that are either loved or loathed by eaters. This is a certain kind of shellfish that was thought for a long time to have aphrodisiac properties. Oyster is generally consumed raw by slurping it in the mouth right from the shell. Live oysters are also cooked, bakes, pickled, barbecued, steamed and pan fried. However, before that, the live oysters need to be well handles for safe consumption.
When you are purchasing live oysters, make it a point to study the shells so as to determine that they are closed tight. The gaps between the shells should not show. In fact, if the shells of the live oysters have been pried open before the cooking is done, you should not consume them, especially if you plan to eat raw.
First of all, the live oysters should be washed clean in cool water for ideal storage. This helps eliminate the debris which might have been attached to the shells. Place the oyster with the flat part up in a dry and open container. The live oysters may even be placed in plastic boxes which will help retain the juices. Instead of covering the container with an air tight lid, make sure to ventilate the live oysters. This will allow scope for breathing. Put a damp cloth on the shellfish so as to prevent the live oysters from drying out.
Refrigerate the live oysters between 34 degrees F and 40 degrees F so that they are safe for consumption. This helps them to stay safe for about 7 to 10 days for consumption. A usual refrigerator helps achieve those temperatures, although despite that, you need to check the temperature for safety reasons.
Prepare or consume the fresh live oysters within a couple of days of bringing them home. For maximum freshness, make sure that they are eaten within a day of purchase. Don’t store the live oysters on ice or on a bath of fresh water since it kills the creatures.
Upside down storage of live oysters is recommended for allowing the organisms to be soaked in their own liquid. If they are stored according to the recommended guidelines, you can bet that the oyster meat will stay in ideal conditions a fortnight after they have been shucked. Frozen oysters need to be thawed gradually under refrigeration instead of under running water which kills them.
