Half-shell oysters are a type of mollusk served raw or cooked with various toppings. They are harvested from commercial oyster beds or reefs and come in five common types in the US. They must be eaten alive and can be served with lemon, hot sauce, or mignonette sauce.
Half-shell oysters are a type of bivalve mollusk that has been opened or shucked for consumption. Half-shell oysters are usually served raw with a variety of toppings. They can also be lightly steamed, grilled, or cooked with various seasonings.
Oysters belong to the Ostreidae family, native to oceans and saltwater bays and brackish coves around the world. Oysters on the half shell, however, often come from commercially farmed oyster beds or reefs. Oysters to be eaten on the half shell are markedly different from those grown to produce pearls, although they may occasionally produce vestigial pearls.
In the United States, five types of oysters are commonly served on the half shell. Virginica oysters, native to Atlantic waters from Canada to South America, include Blue Point oysters, Chesapeake Bay oysters, and Malpeques oysters. European or Belon oysters, once native to Europe, are now grown in Maine. Two types of oysters available in the western United States are Pacific oysters and the rarer Olympia oysters. Kumamoto oysters, originally from Japan, are now grown along the Pacific Northwest coast from California to Washington.
To shell oysters on the half shell for consumption, insert the blade of an oyster knife between the two oyster shells. The shells are then forced open and separated. The oyster itself must also be freed by cutting the membrane with which it attaches to the shell.
Oysters on the half shell must be eaten while still alive. Once harvested, oysters can be kept alive for up to two weeks with proper storage. Contrary to common belief, oysters are not seasonal, although they are best eaten in the cooler months between September and April when there is less chance of spoilage. Oysters from unsafe waters may contain harmful bacteria or chemicals and should therefore be consumed with caution.
Each type of oyster has a distinct flavor and can simply be served on the half shell in its own juices. When served with toppings, popular choices include fresh lemon wedges, a hot chili sauce, or a ketchup-based hot cocktail sauce. Oysters on the half shell can also be served with a mignonette sauce made from white wine, vinegar and shallots. Oysters on the half shell are also popular in sushi bars, where they are accompanied by soy sauce and wasabi.
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