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Melon Razor
Relish oyster on beach
Ostreidae are the true oyster, and include most of the species that are commonly eaten under the mane of oyster. Pearl oysters are not true oysters and belong to distinct order Pterioida. Usually Pearl oysters are found on beaches.
How to kill an oyster
Insert the blade, with moderate force and vibration if necessary, at the hinge between the two valves. Then twist the blade until there is a slight pop. Then slide the blade upward to cut the adductor muscle which holds the shell closed. Inexperienced shuckers can apply too much force, which can result in injury if the blade slips. Heavy gloves are necessary: apart from the knife, the shell itself can be razor sharp. Professional shuckers require less than 3 seconds doing the deed.
If the oyster has a particularly soft shell, the knife can be inserted instead in the sidedoor, about halfway along one side where the oyster lips widen and there is a slight indentation.
How to relish
Using your selfish fork, make sure that oyster is completely detached from its shell. While admiring the beauty the beauty, grace and freshness of oyster, gently move it around a little to ascertain that its ready to be gracefully slurped.
Grasp the oyster shell, comfortably cradling in the nook between thumb and first two fingers. Look for the best sipping lip on the shell. After your grasp if you need to, so you can slurp both your oyster and liquid from this point of the shell.
Lift the shell to your lip and, in one swift move, tip shell and slurp both the oyster and juices into your mouth, relax. Savor the high note of briny freshness. Think of the ocean don't try to swallow your oyster whole. While oyster don't required vigorous chewing like squid or octopus. They do need to caressed with your molar a few times, as you do this you may notice other flavor like cucumber, melon and roasted almonds emerge.
When oyster should not be eaten
Oyster spawn during summer .spawning takes a lot of energy. During reproduction an oyster consumes the energy stores in its plump little body aid in its heroic and taxing effort. The result is tired, flaccid, mushy oyster with a milky appearance.
The largest oyster-producing body of water is located in Chesapeake Bay. Although these beds are starting to lower in numbers due to overfishing and pollution. Large beds of edible oysters are also found in Japan and Australia.
When you are on beach don't forget relish an oyster.
About the Author
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