As Americans become increasingly conscious of
health and nutrition, fresh and natural seafood consumption, including
shellfish, is on the rise. Contrary to the popular misconception, oysters
are extremely low in fat, cholesterol and calories, while being high
in essential minerals. Ounce for ounce, oysters offer fewer calories
and about the same level of cholesterol as white-fleshed fish, and are
much lower in fat, cholesterol and calories when compared to poultry.
Oysters are not only delicious, but they’re also one of the most nutritionally well-balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an idea food for inclusion in low-cholesterol diets. Oysters are an excellent source of vitamins A, B1 (thiamin) B2(riboflavin), B3 (niacin), C (ascorbic acid), and D (calciferol). Four or five medium size oysters supplies the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.
Cooking Methods
Broiling, roasting, smoking, sautÈing, frying and steaming.
Methods to aid in the nutrient process
Oysters on the shell stand very well on their own; squeeze of lime or
lemon, and ooo...baby, food from heaven right here on earth. If you
are cooking or using oysters in a recipe, and don’t want to shuck
them open, stem them just until they open and scrape them out of the
shell. Oysters don’t take long to cook and a low heat or fast high
heat (broiling or frying) is preferable. They will toughen up if cooked
to long.
Cooking suggestion
Never cook oysters to long, just cook them long enough to heat then
through. Oyster should never be left standing in the sun. Before eating,
look the oyster over carefully for signs of tumors, malformations, red
or black colored excretions, and bits of shell. Probably no other food
is raised under more strict government control than the oyster
Health Tip
Because raw foods including oysters may carry bacteria, persons with
chronic liver disease, impaired immune systems or cancer should avoid
eating raw oysters, without first discussing this with their physician
Storage and Handling
Shucked oysters and their juices should be wrapped airtight and can
be stored under refrigeration for 7-10 days or frozen for up to 2 months.
Oysters still in the shell can be stored for up to a week but are best
eaten soon after purchased or picked.
Tips
Remember if it did not go into the freezer all that fresh, it will not
come out of the freezer all that fresh.
Store oysters and clams in a bowl or container with a few pieces of
ice on top; do not cover, store or wrap in plastic- remember clams need
to breathe. Change ice daily if storing for more than one day and do
not let them sit in water. All shellfish can be held this way for several
days. The best way to store in the refrigerator is in the oysters own
natural juice or salt water from the bay. Fresh water will kill the
oyster in the shell and fresh water will make the shucked oysters very
soft and lose their flavor. If you are serving shellfish (oysters or
clams) on the shell raw- soak the shellfish in ice water about 15 minutes
prior to opening and it will ease in the opening of the shell.