Do you know why people love to eat fried oysters so much? The best way they can explain it is that the texture of the cooked oyster shell goes far better with the taste of the oyster than that of the oyster itself. So the next time you bite into a poached and fried oyster shell, you will be thinking to yourself, “There’s got to be a better way.” It’s not always easy to find the best way to eat oysters because the differences in taste among various brands and types of oysters are quite vast. Even within one type of oyster, like the king oyster and the mollusk, the differences in flavor and texture can be huge. That’s why it can sometimes be a challenge to figure out what to eat with which oysters.
Let’s start by thinking about the difference between a pearl and a white pearl. A pearl has been formed when an object contains a single cell of oyster cell containing a nucleus. The nucleus is actually made up of living cells (nuclei) that become part of the oyster body when it’s time to make a pearl. The pearl, on the other hand, is created by a living organism (a nacre) that becomes part of the oyster body when it’s time to create a pearl. The two types of pearls are very different in their tastes.
So, just how do we know that the oysters cost more if you buy them? That’s a trick question. Well, think of it this way: it costs money to create something; therefore, it costs money to eat that creation. But when you eat a piece of something without a shell, it costs you virtually nothing to create that thing, and therefore, it costs you almost nothing to eat it. But if you add a shell to the bottom of the oysters cost, it makes the item much healthier and therefore, it costs you more. Oysters cost about $3 for a dozen fresh pearls whereas they’re much cheaper in saltwater oysters because the oysters are closer to the shore and therefore, they’re fresher.
Most people who eat oysters are afraid of the bitterness in the shell; they think that eating a tiny fork in the middle of the “yolk” is going to make them sick. This is not true. The majority of the saltwater oysters contain a “must” called boron which prevents the bitterness from starting, but it doesn’t make the oysters taste terrible.
Oysters should be eaten right after they’re cleaned. Don’t throw them away or try to squeeze out the juice. Simply swallow them live. If you have to pick them up, squeeze the juice from the side instead of the bottom. If they’re still alive, you can mash them a bit before spitting them out or using a slotted spoon to extract them.
Fried oysters taste good if they are fully cooked. A slight caramelized color makes them taste even better. If they were to lose their crispiness, fried oysters would become boring and almost undrinkable.
It’s important to chew your oysters properly. The last thing you want to do is to chew on a shellfish knife that’s too sharp. If you use a saltiest oyster knife for Fried Oysters, you might cut through the thin skin on the oysters and ruin them. If you have to choose between the salty and sweet, go with the sweet.
When I bite into something to eat that I’m unfamiliar with, I tend to chew it partially and then swallow it whole. This is good because the “fullness” of the eating experience is sustained for a longer period of time. I don’t have to worry about my chewing being in contrast to my saliva, because both kinds of sugars will do just fine. The majority of people will chew their oysters properly as long as they are not overly salted. The key here is to be aware of the condiments that you are choosing to pair with your Oyster Stuffed Pork. Remember, that the Oyster Stuffed Pork is naturally flavored, so the flavors of the other ingredients are only enhanced when you chew it, so use real fresh condiments such as sour cream, and not the store-bought varieties.