AtlantiCatch.ca » Oysters

How long do shucked oysters last?

admin — Mon, 28 Jun 2010 15:24:41 +0000

I’m having an Oyster party (my very first one), how long before the party can I shuck the oysters if I immediately put them on ice? Or do the Oysters have to be shucked and eaten immediately?
They will be eaten raw, I’m going to bbq a few, but the majority of them will be eaten raw. I will only plan to shuck a portion of them about 20 minutes before all the guests start showing up and will put them immediately on ice. Thanks for the advice!

As long as you ice them down after shucking them it won’t be a problem.
Oysters need to be kept cold when they are caught and transported to your store.
Oysters will spoil quickly if they are allowed to get hot before using them.

Think about how oysters and other bivalves eat; then develop a hypothesis to explain why some people get sick?

admin — Mon, 24 May 2010 14:28:35 +0000

People who eat raw Oysters or clams taken from polluted waters can develop mild to serious illnesses. Think about how oysters and other bivalves eat; then develop a hypothesis to explain why some people get sick from eating them.

It is no secrete what shellfish eat. It is common knowledge. Whenever there is a sewage spill in the San Francisco Bay, for example, the shellfish there are contimainated by sewage and should not be consumed.

Where can I buy a recipes DVD with a video explaining how to prepare and cook Mountain Oysters?

admin — Fri, 30 Apr 2010 08:43:24 +0000

Mountain Oysters are animal testicles, usually from bulls, and they are considered to be an aphrodisiac.
Thanks.

Here you go and good luck.

Rocky Mountain Oysters

2 lbs bull testicles (lamb or sheep, calf "or" turkey testicles can also be used)
2 tablespoons salt
1 tablespoon vinegar
1 cup flour
1/4 cup cornmeal
1 cup red wine
salt
pepper
garlic powder
bottled hot sauce
cooking oil or fat (for frying)

Split the tough skin-like muscle that surrounds each"oyster.
"(use a sharp knife) You can also remove the skin easily if the meat is frozen and then peeled while thawing.
Soak in a pan of salt water one hour.
Drain.
Transfer to a large pot.
Add enough water to float the meat.
Add the vinegar to the pot.
Parboil, drain and rinse.
Let cool and slice each oyster into 1/4 inch thick ovals.
Sprinkle salt and pepper on both sides of sliced oyster to taste.
Combine flour, cornmeal and some garlic powder to taste.
Roll each slice into flour mixture.
Dip into milk.
Roll again into flour mixture.
Dip into wine.
(repeat the procedure for a thicker crust).
Fry in hot oil or fat seasoned with the bottled hot sauce to taste.
(be careful, it will sizzle when you add the hot sauce) Fry until golden brown.
Drain on paper towels.
Serve with cocktail sauce if desired.

Can you eat oysters raw stored in a salt water tank?

admin — Thu, 22 Apr 2010 12:51:35 +0000

Can you eat Oysters raw that are bought from the supermarket, stored in a salt water tank?
The oysters i use to eat raw were shucked and layed out on ice at the store.
Do the viruses you can contact from eating raw oysters stored in a salt water tank pertain to the oysters you can eat raw at a seafood restaurant? Even after washing them?

You don’t want to do that. You can get toxic shellfish poisoning eating raw muscles. There are a number of waterborne diseases. Don’t eat uncooked shellfish.

Where can I order fresh oysters in the shell to be shipped?

admin — Sun, 18 Apr 2010 14:36:57 +0000

I need fresh oysters to be shipped to Kansas. Anyone know where I can order them?

Fresh Pure Willapa Virginica Oysters

Absolutely pure Virginica oysters – 2 1/4 – 3 3/4 inch – are grown on privately owned Willapa Bay oyster beds. Virginica oysters – Crassostrea virginica – occur naturally from the Gulf of St. Lawrence in Canada to the Gulf of Mexico, the Caribbean, and the coasts of Brazil and Argentina. Virginicas are grown on beds close to the Pacific, nourished by fresh natural plankton. Willapa Bay Virginicas are meaty, plump and slightly salty. Harvest is by hand at low tide. See tide table.

Virginicas have lovely cream colored shells with smooth surface and are grown as single oysters, not in reefs. They are sculptured with deep cups filled with delicate and slightly briny liquor. The light colored meats are firm and crisp. Flavor is typical of the Virginica east coast oyster, delicately light and smooth. Virginicas are wonderful half shell oysters, easy to open and attractively presented on a bed of finely crushed ice.
http://store.willapa-Oysters.com/frpuwivi.html

We ship FedEx Overnight or 2Day to anywhere in the USA.
All oysters are harvested the same day we ship them to you. Fresh!

We accept Visa, MasterCard, American Express and PayPal. Fresh Live Virginica Oysters sold by the dozen.

Fresh_Pure_Willapa_Virginicapad$16.50pad

Beef with Oysters and Guiness recipe – Floyd on Britain & Ireland – BBC

admin — Tue, 30 Mar 2010 05:30:41 +0000

Chef Keith Floyd cooks a beef fillet and Oysters recipe and presents his dish to a top cook. Great meal idea from BBC cookery show ‘Floyd on Britain & Ireland’. Watch more high quality videos on the Food YouTube channel from BBC Worldwide here: http://www.youtube.com/bbcfood

Duration : 0:4:5

Technorati Tags: BBC, chef, Classic, cook, Cookery, easy, Floyd, Free, guide, recipe, Step, traditional, video

Oysters for Pearls

admin — Sun, 28 Mar 2010 06:22:22 +0000

Oyster for Pears

Duration : 0:0:37

Technorati Tags: for, Oysters, Pearls

Pearl Oysters

admin — Fri, 26 Mar 2010 09:23:20 +0000

Native Pearl Oysters shown living in their Natural Environment. The Sea of Cortez has two native pearl Oysters capable of producing naturally dark (black) and rainbow colored pearls. The video was shot in Bacochibampo Bay, Guaymas, Sonora, MX during the summer of 2007.

Duration : 0:2:6

Technorati Tags: black-lip, California, Cortez, farm, Guaymas, Gulf, Mexico, of, Oysters, pearl, Pinctada, Pteria, rainbow-lip, sea, Sonora

Fresh Oysters with Two Sauces

admin — Wed, 24 Mar 2010 12:26:20 +0000

Here’s a great way to serve fresh oysters… a classic Mignonette Sauce and a classic Cocktail Sauce. Try them the next time you have raw Oysters.

Duration : 0:5:38

Technorati Tags: chef, Classic, cocktail, cooking, easy, Hargrove, Mignonette, Oysters, raw, recipe, Sauces, Scott

What is the months that you shouldn’t eat raw oysters?

admin — Tue, 23 Mar 2010 02:27:43 +0000

I remember a saying about this but can’t remember. I had raw Oysters last night and my tummy hurt today. Could be in my head though.

I was told that when they are in season, they were good and lean to eat.The colder months are the best.With a R in the month, I know that doesn’t make sense, but I always take the wives tales seriously…..I have ate them fried during all months.