On the half shell
Raw oysters served on the bottom shell are called "on the half shell." The subtle flavours of the meat and juice are best appreciated raw (just slurp back the oyster and juices right from the shell), though minimal additions (a dab of horseradish, squeeze of lemon or dash of hot sauce) are also delicious.
To keep shells stable and prevent tasty juices from spilling out when serving, nestle freshly shucked raw oysters on the half shell into crushed ice on a serving platter, or into coarse salt on a baking sheet or pie plate if to be baked, broiled or steamed.
Species and varieties
• Eastern (Crassostrea virginica): These native Atlantic oysters have uneven oval shells and a crisp, briny flavour. They thrive along the East Coast from Canada to the Gulf of Mexico. Popular varieties include Malpeques and Raspberry Point (Prince Edward Island), Caraquets and St. Simons (New Brunswick), Glace Bay, Aspy Bay and Bras d'or Lakes (Nova Scotia)
• European Flat (Ostrea edulis): Raised by growers on both coasts, these round, flat-shelled oysters have a meaty, minerally (and sometimes metallic) flavour and are superb raw. Popular varieties include Belon.
• Kumamoto (Crassostrea sikamea): Brought to the West Coast from Japan in the late 1940s to replace declining Olympia oysters, these are small, deep-cupped delicacies with a distinctive frilly shell and delicate, almost buttery meat.
• Olympia (Ostrea lurida): These slow-growing native oysters are rarely seen outside the Northwest. They have a strong flavour and crisp texture and, at the size of a quarter, are good for beginners.
• Pacific or Japanese (Crassostrea gigas): Also brought from Japan, these are now the predominant oysters of the West Coast and are easily distinguished by their fluted shells and mild, metallic or mineral flavour. Small ones are best enjoyed raw; large ones are great for steaming. Popular varieties include Stellar Bay, Effingham Bay and Gorge Inlet (British Columbia).
Some recipes to try:
Fried Oysters with Cream Sauce
Baked Oysters and Wild Mushroom Cups
Grilled Oysters
Oysters on the Half Shell
Smoky Oyster Chowder
Oyster Bisque with Spinach Chiffonade
Harrises' Oyster Stew
Beef and Oyster Mushroom in Oyster Sauce
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