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Oyster Benefits and Eating Guide

Oyster Benefits

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Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B12. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories (460 kJ). Oysters are considered most nutritious when eaten raw.[43]

Traditionally, oysters are considered to be an aphrodisiac, partially because they resemble female sex organs.[44] A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones.[45] Their high zinc content aids the production of testosterone.[31]

Dietary supplements may contain calcium carbonate from oyster shells, though no evidence shows this offers any benefits beyond what calcium may offer.

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Discover Oyster Eating Guide Article Below.

Eating Oysters
By Christine Szalay-Kudra

When you want oysters, freshness is a must. They should be alive up until just before they are eaten. Many people believe that the meat becomes poisoned if the oyster dies earlier before you eat it, but actually, they secret an enzyme after death that changes the flavor of the meat. This is why it is so important to get the freshest ones possible.

Oyster Flavor

Many restaurants have oyster bars where you can enjoy many different types raw on the half shell. Truly fresh shellfish do not need any embellishment to make them taste better. Oysters differ in flavor on their own depending on where they grew. Just like wine, they get their flavor from their environment. Some have a fruity flavor, some more mineral-like or metallic. The more you eat them, the better you will get at discerning the differences.

You will hear real connoisseurs describe what they are eating as buttery, creamy, briny, or salty. A meaty one may be called plump. Oysters grown near each other can still have different flavors due to the microclimates in their area. An example is two types grown off Vancouver Island in British Columbia, Canada. One has a watermelon like finish, while the other, grown just a short way down the beach, has a cucumber flavor at the finish. The water temperature also makes a difference. Cold water verities will be firmer and saltier than warm water ones will be.

Some people prefer their oysters cooked. They can be fried, broiled, grilled, steamed, or added to soups and stews. You can also broil it with a topping of herbs and bread crumbs to create Oysters Rockefeller. You can also get ones that have been frozen, smoked, pickled, or canned.

Myths and Other Half Truths

You may have heard that you should not eat them in months that do not have an “r” in them. This old adage does not mean the they go bad or are suddenly poisonous; during those summer months without the “r” in them, is spawning season. Spawning creates a softer, blander meat with a milkier texture. They simply taste better in the fall and winter months. If you want to eat oysters during the summer, choose varieties from colder Northern waters.

Oysters and Wine

You may try some at your favorite oyster bar and they may offer you some wine along with your oysters. In most cases, they will have made some excellent choices for you to try. You can also request champagne, Chablis, chardonnay, dry sherry, dry Riesling, pinot grigio or sauvignon blanc if you prefer. All of these wine varietals go well with salty flavor of these shellfish. Of course, you do not need to imbibe at all. They taste great without wine, too.

Pearls

The ones we eat are not the same ones that we get jewelry-quality pearls from. While any oyster can create a pearl, only the Pinctada family verity produce the lustrous gems that have long been popular. Edible kinds are from the Ostreidae family. As one oyster lover put it, with edible ones, the succulent meat is the jewel.

Seafood covers so many different varieties of food from the oceans. To get the most from your seafood experience, pick your seafood restaurant carefully. Take the time to look up a restaurant that fits your needs so you get the best tasting seafood you can.

A Guide to the Freshest Seafood in Los Angeles – LosAngelesSeafood.net

Article Source: http://EzineArticles.com/?expert=Christine_Szalay-Kudra

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Found another Article That Talks About Benefits of Eating Oysters and Choices Of Oysters You can Choose To Consume.

Eating Oysters – The Benefits And The Choices

By Henry Lord

Many people question why should they eat Oysters. Surely the simple answer is why not, because they are one of the great treasures of the sea. Nowadays they are regarded as somewhat of a specialist seafood, at the luxury end of the market.

However in comparatively recent times they have been used as a staple filler in many dishes, such as the British dish of Lancashire Hotpot. Late in the19th century barges in the New York waterways would hold around 6,000,000 Oysters at any time, to be mainly consumed by the lower working classes. Lucky people. Partly because of the pollution of coastal waters, and over fishing, the abundance of supplies has diminished. However for over a hundred years they have been farmed in safe waterway to give fanatics available supplies.

The benefits of eating Oysters

The first and most important one is that they taste wonderful. Eaten quite simply with a squeeze of lemon, a dash of chilli sauce or a small amount of shallot vinegar,the taste is sublime. They are also rich in minerals that are needed as part of our Recommended Daily Intake of minerals and vitamins, such as Zinc, Iron, Calcium and Selenium along with vitamins A and B12. For the calorie conscious they are also very low in calories, on average a dozen only containing 110 cals.

They are also claimed to have aphrodisiac properties because they are rich in amino acids which trigger the levels of sex hormones, along with their Zinc content which influences testosterone levels. Unfortunately there is not much documented medical research to identify how many dozens of Oysters need to be consumed to have any major impact to assess their properties as an aphrodisiac.

The range of choices for buying and eating Oysters

Throughout the world there is a wide range of different types that include Belon, Eastern, Olympia, Pacific, Rock and Wellfleet. Like fine wine they all have their own unique flavours from sweet to salty, and earthy to melon. But all species have a crisp texture on the palate. Kept refrigerated in 100% humidity will keep them alive for up to two weeks, which is much longer than most shellfish. But do not keep them in water, and make certain that there are kept level and that the shells close tightly if tapped. Now that Oyster farming is fairly common throughout the world, fresh Oysters can be obtained all through the year. The way most people prefer to eat them is served raw on ice with lemon wedges, chilli sauce or shallot vinegar. However they can be smoked, poached, baked, deep fried, pickle and steamed.

Two versions to served cooked are below. One from North America and one from Great Britain

Oysters Kilpatrick – from the UK

You will need a dozen opened Oysters, 3 slices of rind less smoked back bacon thinly sliced, 2tbsp of fine breadcrumbs, 4 tbsp of double cream, 1 tbsp of Worcester sauce and to garnish some chunks of lemon.

Fry the bacon until it becomes crispy, add the other ingredients and warm. Top the opened Oysters with equal amounts and grill until brown.

Oysters Rockefeller – from the USA

The ingredients you will need are a dozen Oysters, 75g butter, a small onion finely diced, 2 tbsp parsley chopped, 100g of fresh spinach, 50g of fine breadcrumbs. Soften the onion in the melted butter, add the other ingredients to warm. Top the Oysters with the mix, and grill until brown. Serve with lemon wedges. They would look great on a bed of seaweed.

The Oyster not only offers us great levels of essential nutrients to give us a healthier body, but there are an enormous number of variants in the way to eat them. Just consider the choice of different types and flavours and the options for cooking methods.

About the author:- Henry Lord is a fanatical enthusiast and lover of all things seafood. He has been a professional chef for nearly twenty five years, so has experienced many traditional and innovative ways to cook and present food. He is also keen to promote seafood as a healthy source of our daily eating needs. The website [http://www.cookingseafoodathome.com] is written by him. It provides lots of tips on all aspects to helping you put a great seafood meal in front of your family or friends.

Article Source: http://EzineArticles.com/?expert=Henry_Lord

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(Cookingseafoodathome.com is offline.)

 

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