About Me

The Complete Restuarant Guide

If you enjoy eating out and trying new restaurants, you'll find a lot of interesting information in this blog. My name is Patsy Rogers and my husband and I love going to different restaurants and eating a variety of foods. Every Saturday we eat at a different restaurant and many times we travel several miles to try a new place. We do a lot of research to find the best eating establishments and then we make plans to visit that location. In this blog, you'll learn how to find the best restaurants in your area, how to make smart menu selections and the proper etiquette for eating out. You'll also learn about the many different kinds of cuisine from around the world. I hope that you enjoy reading all about restaurants and that this blog helps to enhance your dining experience.

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The Complete Restuarant Guide

Raw Oysters 101: A Basic Primer

by Andy Hill

Even if you love fish and seafood, eating raw oysters is generally a classic dichotomy; you either love them or hate them. And considering many people don't live near coastal areas, they may not have the opportunity to even try them very often. When the opportunity presents itself, a newcomer may shy away from the experience simply because they don't know what to do. Here is everything you need to know to about eating and enjoying raw oysters.

Ask Where The Oysters Are From

Oysters, just like grapes and their eventual wines, are dependent on the terroir from which they hail. "Terroir" is the French term for the set of environmental factors, such as soil, climate, and general habitat—in this case, sea—that affect where a crop is harvested from.

In the case of oysters, marked differences can be noted when comparing West Coast oysters to their East Coast counterparts. The Atlantic Ocean is saltier than the Pacific Ocean. The East Coast is also less sunny, making the water colder. This temperature difference results in a slowed metabolism for Atlantic oysters, resulting in a smaller, brinier, crisp oyster that is almost buttery in flavor. They can be a bit chewy. They also sport a flatter shell.

A West Coast oyster tends to be sweeter, with hints of seaweed, and is typically more plump than an oyster that hails from the Atlantic. Their texture is smoother. The Pacific Ocean jostles the oysters about much more, which results in a deeper, jagged shell.

Do A Quality Check

If you are eating at a seafood bar restaurant, like Adventures Pub & Spirits, ask your server when the oysters were harvested, particularly if you are considerably inland. Many people who have declared their hatred for raw oysters had oysters that were beyond the pinnacle of freshness. The oysters should be plump and well-hydrated with the oyster liquor; they should be sitting in their shells surrounded by sea water. A dry, lifeless oyster is not a good oyster.

Prepare To Eat

Just like a fine wine should be experienced, so should an oyster. Grab the shell and bring it to your nose. There should be no fishy scent at all, just the clean, fresh scent of the sea. Tip the oyster to your mouth and sip a bit of the oyster liquor, enjoying its briny goodness. Use the tiny oyster fork to loosen it in its shell, and then slurp the entire oyster into your mouth. Chew it a few times to appreciate the meaty flavor, and then return the shell to the plate, placing it upside down to indicate it is gone. You may also squeeze a bit of lemon on it if you like.

That's all there is to it! Don't forget to order a nice vodka martini or a cold glass of a crisp Sauvignon Blanc to accompany your oyster feast.