Eating raw oysters is one of the best seafood experiences. No other food conjures up a taste of the sea as much as an oyster. There are however quite a few differences among these shellfish depending on type and their location . Tastes can range from salty to floral, some have fruity hint, mineral flavours Even oysters from the same estuary can vary in flavour depending upon exactly where they are grown.
We source from the award winning Carlingford Oyster Company They are a family business working in the heart of the famous Carlingford Lough in Ireland where oysters have thrived for many centuries. The award winning unique sweet taste and high meat content of the Carlingford Oyster is a real natural treat. They are rich in protein and low in fat with exceptionally high levels of trace elements such as iodine, iron, selenium copper and zinc; all of which delivers a superb flavour.
Its is the flow of Carlingford Lough’s grade-A waters that helps shape each oyster into a perfect tear-drop shape with a very strong shell and a smooth pearly white enamel. There is a large exchange of water with each tide which provides the plentiful supply of nutrients on which the oysters feed. In conjunction with the tidal elements there is freshwater flowing in from the mountain sides north and south of the Lough.
Storing Your Oysters
Your oysters should be stored with the cupped shell on the underside in order to retain the oysters juices. If they are not being consumed immediately, place them in a refrigerator in suitable container and cover with a damp cloth. Do not put them in water. They will keep for four or five days in a domestic fridge. They should be at a temperature 0 °c – 5 °c if these instructions are followed.
Fresh oysters should have tightly closed shells, any oysters which gap open and do not close when tapped should be discarded. Rinse the oyster under cold running water and scrub with a stiff brush to remove any grit or sand.