7 Keys To Eating and Loving Your First Oyster

Oysters. They’re a peculiar food, to say the least. If you are new to the beauty of eating these briny bivalves, there’s good news and bad news to consider.

Bad news first—slurping your first oyster can be a tall order! Let’s face it: There’s a whole creature in that shiny shell, and you’re eating it in one gulp. Real foodies treat oyster eating like a rite of passage, but it takes more than a minute to get used to the idea, not to mention the like-nothing-else-in-the-world flavor and texture of the plump and juicy shellfish.

If you’re game, the good news is there’s a universe of the best oysters waiting to be discovered. Just as a craft beer fan can explore galaxies by inhaling the aroma of a favorite brew, an experienced oyster diner can come up with tasting notes that might range from sweet and creamy to briny, copper and fresh biscuit. Every type of oyster tastes slightly different, depending on its waters, when it’s harvested, what it eats and whether it’s farmed or wild.

GW Fins in New Orleans serves up sustainable seafood, including smoked oysters. Photo Credit: GW Fins Facebook page

“Oyster season is in full swing in New Orleans by the third week of November,” says Tenny Flynn, chef/owner at GW Fins in New Orleans, a Gulf city with streets flecked with crushed oyster shells and an entire culture built around eating them raw, fried and charbroiled topped with everything from garlic and parmesan cheese to creamed spinach. Flynn, a Culinary Institute of America grad, certified diver and one of the country’s foremost authorities on sustainable seafood, prefers his oysters “naked” (without toppings). Large, plump, salty Gulf oysters, seasoned and cold-smoked and served in their sizzling shells, is one of the most popular dishes on his restaurant’s menu.

Raw oysters should always be freshly shucked and chilled. Although purists insist on eating them naked, first-timers may opt for a little cocktail sauce—think of it as misdirection, a little sleight of hand to get your mind off the notion of that first time.

Argentinean-born Nicolas Cabrera, executive chef at Lure Fishbar, one of the best oyster bars in Miami, advises using your eyes and sense of smell before popping that first oyster in your mouth. “The shell of a preshucked oyster should be tightly closed, and it should feel heavy and full like fruit,” he says. “An oyster should always smell fresh and be swimming in its own juices.” His favorite type of oyster? It’s a toss-up between Kumamoto from the West Coast and WiAnno from Cape Cod in Massachusetts.

The old adage is that the best oysters should be eaten in months that contain an R, between September and April, when waters are coldest. It used to be a concern that during warmer months large blooms of algae could contaminate oyster beds and spread toxins harmful to humans. But today’s strict oyster harvesting regulations and commercial farming allow fans to enjoy oysters year-round.

Ready to give it a go? Here are a few tips to make eating your first the first of many.

Oysters on the half shell are just that—oysters served in half of their shell.

Start small

If you’re not sure which is which, ask your server what’s small, medium and large on the list. And stick with the smaller slurp until you get your sea legs under you.

Order a few of the same type

This will give you a baseline of comparison. Then branch out and try more varieties.

Eat with your eyes

The perfect oyster fills out its shell with plumpness and its own liquor.

Give it a sniff

A super fresh oyster smells like the sea. Not-so-fresh will smell more fishy and offensive.

Slurp, but chew a time or two

This guarantees you’ll get the fully nuanced flavor experience.

Be sure you get fresh shucked

Every time, no exceptions and ask if you’re not sure.

Eat them your way

Naked or not, atop a saltine with horseradish and cocktail sauce or with a fancy mignonette (a mixture of minced shallots, pepper and vinegar)—there’s no wrong way. Pair them with a glass of champagne, chilled Pilsner or ice-cold vodka, and these salty shellfish may just become habit forming.

Ready to try your first Oyster? Plan your trips to New Orleans and Miami.