Demystifying the Tofino oyster – Part Two
The Tofino oyster has its own mythology and place in West Coast and Vancouver Island lore.In the second of two oyster-centric posts, Long Beach Lodge Resort offers some hard facts, advice and opinions on how best to enjoy this most wonderful of bivalves.
Only five types of oysters! Why are there so many varieties marketed and why do they taste so different?
While each oyster has its own unique shell features, size, growth rates and subtle flavours, it is the immediate waters and aquatic environment which lends each its own distinctive essence.
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According to Roberson of Ocean Conservancy, oysters take on the flavor of the water where they’re grown.
“One of my favorite oyster businesses on the East Coast, Rappahannock River Company, has a fantastic little restaurant in Topping, Virginia, called Merrior. Owner Travis Croxton put a twist on the term ‘terrior,’ used to describe the environment in which a particular wine is produced, to describe the marine environment where their oysters are grown,” explains Julia in her August 2015 blog post title “Ode to Oysters (or, Happy National Oyster Day!)”
Julia suggests East Coast oysters tend to be saltier and brinier while West Coast oysters tend to be a little sweeter and oysters are vulnerable to ocean acidification. As carbon emissions are absorbed by the ocean, the sea water becomes more acidic, and oysters have trouble building their shells.
Ordering raw oysters in a restaurant: is there a way to ensure safety and quality?
First off, ensure the restaurant you plan on ordering raw oysters has a good reputation and it servers fresh, quality food.
Long Beach Lodge Resort is very particular on where oysters are sourced. We know our suppliers and growers, demand proper documentation and are sticklers for quality. Oysters are handled with the strictest of standards, ensuring proper refrigeration, timeliness - served within a short period of time, often within a couple of days of leaving the water.
Ask your server questions about the oysters. Freshness, origins, popularity – you want to eat raw oysters at a restaurant where many are served and stock is consistently being refreshed. Also, look for a solid shell filled with oyster meat which is fat and firm and don’t be afraid to send back oysters if they smell off or they are not moist – they should be swimming in oyster liquor, and never be dry in the shell.Is there a proper way to eat raw oysters?
As discussed in our previous post, Casanova had his own, unique method.
Condé Nast’s Bon Appétit magazine recently surveyed some of the best minds in the oyster business for tips on eating raw oysters:
Naked or Dressed?
“I like my oysters naked,” Chris Quartuccio, CEO of Blue Island Oyster Company, says with gusto. “Bland oysters need something to jazz it up, but oysters that are fat and plump with a crunchy bite–they don’t need anything at all.”
Dive Right In?
Sandy Ingber, executive chef at the Grand Central Oyster Bar, suggests raw oyster initiates take baby steps. He suggests making two important choices when ordering: size and salt. “If you’re a new, maybe squeamish oyster eater–start small,” Ingber recommends. “Small oysters, like a Kumamoto from Oregon, go down real easy.”
How should a quality raw oyster taste?
Chef Jared Stafford-Hill at Maison Premiere in Brooklyn, stocks 33 oyster types. Stafford-Hill compares tasting oysters to tasting wine: “it is subjective, personal, and takes time to develop. Knowing some starter lingo (mild, briny, buttery) can help the staff direct you to oyster bliss. Similar to a wine tasting, begin with milder tastes, building up the strength of flavor and level of brine.”
“Just like wine, smell it first,” Stafford-Hill suggests in the February 2014 Bon Appétit article “How to Eat (and Taste) an Oyster.”
“Bring it to your nose and inhale. The aroma should be super-fresh, instantly transporting you to the sea. Slurp the meat with its “liquor” and give it two or three good chews. Salt or brine hits first–ranging from subtle to bold. Next you might detect a creamy or buttery flavor (of varying intensities) and finally a sweetness,” explains Stafford-Hill.
Spirits?
Hard liquor, beer, wine, cider? There are no hard and fast rules. A classic gin martini, a dry white wine or a heavy, dark porter all pair great depending on what the diner prefers.
Fingers are OK
When you order raw oysters at an oyster bar or restaurant, it's fine to pick up the shell with the fingers and suck the meat and juice right off the shell. Now go out there and enjoy some Tofino and Clayoquot oysters!
November is Oyster Month at Long Beach Lodge Resort
November is Oyster Month in Tofino!
Come celebrate in Long Beach Lodge Resort's Great Room each Tuesday and Friday in November from 4:00 to 6:00 pm at our "Low Tide Oyster Bar." Chef Ian Riddick will be serving up some of the of the world's finest oysters, harvested from the cool, rich ocean around Tofino.
