Date: February 18, 2010

Like many west coast seafood traditions, the oyster shot was born of Gold-rush era San Francisco, when abundant native oysters – prepared and consumed in increasingly creative ways by the newly arrived men and women of the region – became a staple food item and not just a luxury for well-to-do folks back east.

History is not clear when this “cocktail” evolved to include in it the common topping-off portion of vodka. The Fish Market’s oyster shot is made for guests either way, though preferably without the alcohol. After all, why neutralize the delicate balance of flavors of the classic concoction. Into the shot glass goes the freshly-shucked oyster in its own briny juices, a dollop of our shot sauce (a zesty mix of cocktail sauce, cilantro, Worcestershire, Tabasco and black pepper), a sprinkle of grated horseradish and garnish of lemon wedge. A fork is not needed.

At $2.95 each, one of them is a minor indulgence. Three, however, make a perfectly respectable appetizer. And of course, enjoy the martini on the side.