When it comes to oysters, eating technique important! The last thing you want is to look like an amateur. There’s a right way and a wrong way, and we’re here to help you slurp ‘em like a pro. There’s just something so irresistible about a plump, juicy oyster and a pint of beer or glass of champagne. Some people don’t even take advantage of the complete flavor combination. Do you even know what you like when it comes to an oyster? Here are some tips straight from the experts about how to eat ‘em right and slurp ‘em down:
How an oyster tastes comes down to two things: size and salt. If you’re a newbie, start small. You can easily order by size (small, medium, large) and specify to your server whether you prefer mild or salty. If you don’t know, try one of each! Did you know oysters typically earn their name based on the bay from which they’re harvested? They gain their taste and texture based on the waters.
…At least on your first go around. Embrace the unadulterated flavor and then add whatever you see fit. Whether that be a squeeze of lemon, a tad of fresh-grated horseradish or a spoonful of cocktail sauce, use it sparingly. When you mask the flavors, you miss the point of eating an oyster.
Punny, we know. That tiny little fork is to dig all the yummy meat out of the shell and you definitely want to take advantage of it. The meat is attached to the shell and you might need to do a little dirty work to get it all out. It will be totally worth it, trust us. After that, you’re in for a treat! Oysters are packed with meat and the juices are crazy good. Slurp ‘em up then sit ‘em down! When you’re all finished, place the oyster face down on a plate to let your server know you’re done.
There’s such a thing as oyster etiquette, and we’ll help you go neck and neck with the food snobs with a little lesson in oyster lingo. Use these words to describe texture: chewy, firm, soft, gooey (note: size isn’t a proper description). Use these words to describe taste: sweet, buttery, melon, copper, metallic, salty, briny.
Chew or Swallow
The great thing about eating oysters and the culture that surrounds it is that there are really no rules. Do your thing. In our opinion, just slurping down the oyster without taking a minute to chew kind of defeats the purpose. But, to each their own. Chewing the meat allows you to experience the incredible flavor and texture variations between each oyster and fully savor the taste of the sea.
Just Add Booze
We’ve saved the most important part for last. If wine is your thing, pair your oysters with a glass of sauvignon blanc or a dry riesling. And of course, Champagne is an obvious companion to our favorite bivalve. Look for a “brut” or “extra brut”, which simply means that little to no sugar was added. When you opt for a cocktail pairing, think bold, not sweet. A dry martini with a half-dozen oysters is a thing of beauty, really. Feeling adventurous? Go with a white tequila. Last but not least, beer pairs with oysters quite perfectly. A Belgian ale or simple lager will get the job done.
Marker 32 Favorites
Oysters On The Half Shell – ½ dozen/cocktail/mignonette/horseradish paired with Riesling
M32 Broiled Oysters – bacon/pecorino/spinach/sun dried tomatoes paired with Sauvignon Blanc
Deviled Eggs & Fried Oysters – house tasso ham/sriracha aioli paired with Local Bold City Killer Whale
We know a thing or two about doing oysters the right way. Whether they’re raw, baked or grilled, oysters are meant to be tasted and savored. It’s customary to order a half-dozen per person, but if you opt for the full 12, we aren’t judging. Fresh seafood is our game at Marker 32, and you surely won’t find better oysters in the Sunshine State!