Oysters Tips
Read these 9 Oysters Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Seafood tips and hundreds of other topics.
Use of Oysters
Oysters in the shell should be used from seven to ten days. Some shells may open during storage. If so, tap them. They will close if alive; if not, discard immediately.
Grades of Shucked Oysters
There are three grades of shucked oysters: counts are the largest and good for stews and entrees. Selects are smaller than counts and are ideal for frying and horsd'ouvres. Standards are the smallest and are best used for frying in dishes like fritters.
Shucked Oysters Storage
When storing shucked oysters, cover them in their liquor in a closed container. The container may set in crushed ice, 3/4 of height of container good for three days.
Storing Live Clams
You can store live clams and oysters in the refrigerator in an open container covered with a moist cloth for up to two days. Shucked clams and oysters may be stored in their liquor (the liquid surrounding them) in the refrigerator for up to three days and in the freezer for up to three months.
Fresh Live Oysters
Remember that fresh live oysters need to breathe. Never store live oysters in airtight bags or containers.
Storing Oysters
When storing live oysters, store them flat side up to keep them bathed in their own liquor and refrigerate oysters, but not directly on ice. Keep the oysters dry.
How To Schuck Oysters
Using a thick kitchen towel, grip the oyster, flat side up, and force the tip of an oyster knife, which has an inflexible, pointed blade, between the shells just next to the hinge. Pry, twisting the knife, while at the same time trying to push the blade into the oyster, breaking the hinge. Run the blade along the inside of the upper shell to free the oyster, removing the top shell. Then scrape along the lower shell and remove the oyster if you're serving it on the half shell, pick out any loose fragments of the shell, being careful not to spill the oyster's delicious liquid.
Cooking Oysters
Before using oysters in any fried or creamed dish, dry them carefully in an absorbent towel. Allow one quart undrained, shucked oysters for six servings.
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| Sherril Steele-Carlin |
