The biggest faux-pas is not chewing the oyster: “It brings out the sweetness and brininess, and of course the umami. You’ll miss out on a lot of that if you’re swallowing them whole. Another mistake is pouring out the juice – or the liquor – from the oyster: “The liquor gives you a great indication of what’s to come. So take a sip, process the taste.
Different oysters have different flavours and textures
A Carlingford oyster (a sweet meaty oyster from the Irish coast), through to the Lindisfarne (a seaweed munching little guy with the fresh taste of cucumber), and on to the Gillardeau (The ‘Rolls-Royce’ of oysters with a rich buttery texture.)
An oyster’s origin has a big effect on the taste, and it seems quite obvious – river oysters feed from water that’s run off fields and farmland, giving it an earthy minerality.
Those that are found out at sea, meanwhile, have less of that minerality, with a sharper, brinier taste.
Oysters from Morecambe Bay
Some of the tastiest oysters come from less-than-glamorous locations – Morecambe Bay may be a faded tourist resort, but the pristine shellfish water that laps its salt marshes make for delicious oysters.
And while some see oysters as a luxury food that should be served up with a glass of bubbles, Some people prefer a crisp coastal white wine, or a glass of stout, like Guinness. It’s a pairing which goes back almost 200 years.
Enjoy them any way you want – they’re on our menu most days.