Culinary tradition dictates only eating oysters during months containing the letter 'r' -- from September to April. Not anymore: oysters are now sold and consumed year-round thanks to new harvesting techniques and refrigerated transportation methods.
Because of the reproductive cycle that occurs when the waters are warmer, northern oysters are available during the breeding season of southern oysters, and vice versa.
How to eat an oyster
- Although they can be eaten cooked (stuffed and au gratin, grilled or fried, for example), oysters are most often eaten raw, i.e., alive.
- Don’t open oysters too far in advance to preserve their freshness, so allow a maximum of one hour before tasting.
- Once the oyster is open, check that it retracts as soon as you touch its mantle (the darkest part).
- Loosen the oyster from the shell and eat using an oyster fork.
- It is recommended that you chew them to get the most out of all their flavour.
How to shuck an oyster in 4 steps
- Set your oyster, belly side down, on a flat surface with the point facing you. Hold the oyster in place using a towel.
- Work your oyster knife into the hinge and press firmly. Rotate the knife to separate the shells.
- Slide the knife along the upper valve and cut the muscle on the right-hand rounded side of the oyster. Remove the shell.
- Finally, slide the knife under the meat to cut the lower part of the muscle that holds the meat to the bottom of the shell.