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Tasmanian and Pacific oysters

March 6 2005 at 1:41 AM

tony p  (Login ozsurgeon)
AP Discussion Group

Response to Oysters...


would fit the bill, as would New Zealand oysters. The latter are seasonal, and grow very large. They are served at my local Chinese restaurant with a ginger-and-shallots sauce. So large that only one or two will fit on the plate. Tender and succulent despite their size.

As for saltiness, this will be a function of preparation (washing and cleaning) rather than a species-specific attribute. Freshly shucked, lightly washed oysters are very salty.

Finally, my experience is that (as with prawns), the smaller the oyster variety, the better the taste. Hence I would neither eat the large NZ oysters raw, nor Sydney Rock oysters cooked.

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