Date: October 27, 2016
Old folk wisdom, with the notion that one should only eat oysters in the months ending in “r”, probably had more to do with concerns about refrigeration in hot weather. That problem having been solved about 100 years ago, oysters are generally available year round, though they always seem a little more special in the autumn months. What we look forward to now, as waters cool and oysters end their natural summer spawning, is the amazing mollusk at its peak, sweet and plump with stored glycogen to make it through the long winter.
As a serious traditional seafood house, we know that The Fish Market must cater to both the oyster connoisseur and novice. Hence, we generally offer a rotating selection of three types of oysters from the major species on a daily basis, as available:
- Virginica, the east coast species that possesses a firm texture and crisp briny flavor, with our favorite varieties being Island Creeks from Duxbury, Mass. and Malpeques from Prince Edward Island.
- Gigas, the Pacific species characterized by medium size, smooth texture, with mild flavor and a clean finish. Varieties like Fanny Bay from British Columbia are a great example of these oysters.
- Kumamoto, a unique species (sikamea) grown from Washington State down to Tomales Bay, is smaller but deep cupped with fluted shell, and pleasantly sweet.
The enjoyment of oysters doesn’t end, naturally, with an icy cold plate of them on the half shell, garnished with lemon and cocktail sauce, and accompanied by your favorite Sauvignon Blanc or Chardonnay. Oysters are also famous for their well-balanced nutrients – high protein, low cholesterol, rich in vitamins and trace elements – all of which contribute to good health.