OYSTERS
Oysters are very versatile animals to eat, despite the fact that they are easily overcooked. Some people like to eat oysters raw, and some prefer cooked oysters, and they can be eaten as they are or with other ingredients for additional flavor. Even though oysters are now quite expensive, it hasn't always been like that. A few centuries ago, oysters were eaten by the lower class in plentiful amounts, and the history of eating oysters dates back to the ancient times. After all, they were available for our human ancestors in the sea, alongside the fish, crabs, mussels, and other marine food. The reason they became such a delicacy and the reason for their high price is simply high demand and low supply. A few centuries ago, when population growth was very high, the availability of oysters per capita naturally decreased. Also other factors, including parasite diseases and pollution reduced the once abundant oyster harvests. Nowadays, the price is relatively high.
Several different types of oysters exist, both in shape and flavor. The best oysters are caught during the colder half of the year, since they spawn from May to August when they taste more bland and contain more water.
When you buy the oysters, or before you cook them (if you have had them for some days in your refrigerator) you need to test if they are still alive. The easiest test is to see if the shells are closed. If closed, the oyster is alive. Otherwise, discard it. If the shell looks opened, tap on it and see if it closes - then it's still alive. Now, rinse the shells quickly in cold water, to remove the dirt and sand that otherwise could get into the prepared oyster meat.
Preparing oysters is not that difficult as it may seem, and you can easily do it at home. You just need a short stable knife to open the oyster shells. There are some special oyster knifes available, designed for just this task, so go get one - the are really helpful. When you open the oyster, make sure to hold it so you don't cut yourself - either on the knife, or on some sharp part of oyster shell (they can be really sharp!). It is recommended to hold the oysters through a towel. When you are ready, hold the oyster so that one end of it points through the towel, and with the knife edge get into the small space exactly at this edge. The purpose is to work your way a bit into the oyster with the knife, so that then you can just twist the knife blade around and thus open the oyster. Then, it is simple to cut off the muscle that holds the two shells together by cutting along the inner wall of the shells. Also, make sure that you save the oyster juices that are contained within the shell. You can pour the entire content into a bowl and then easily separate the liquid from the meat. The oyster juice can be used in many recipes, e.g. soups or slews.
The oyster can be eaten raw, or it can be cooked. Actually you can cook oysters in their shells, and they will open by themselves, just like mussels.
Cooking oysters should be done with care, because they overcook so easily. You should also examine that the oyster meat doesn't contain any bits of shell that could have sneaked into the bowl. Usually, if you cook the meat of the oyster (not in shells, that is) then about 30 seconds is enough to cook it. You should see how the outer edges of it curl - that means it is cooked.