Oysters and Phony Baloney
Oyster Culture
I’ve shocked myself and passed my one year of blogging, and I confess the actual start date is a bit muddled by a few false starts before I fully committed in November of last year. I am shocked, because if you told last year, I’d still be doing this a year from now, and having this much fun, I probably would not have believed you. I’ve learned a lot made some incredible connections, and at the risk of repeating myself, gained so much more from this effort that I imagined possible. Except for the fact that its made me feel like a complete fraud, I’d say the entire experience was perfect.
photo from scienceblogs.com
Why a fraud? Some months back, I cannot remember when exactly, I joined Twitter (@OysterCulture). I had no idea what to expect, considering it more of an experiment than anything and thought it would be another way to interact with likeminded food fanatics (it is), and I’ve expanded my horizons (most definitely), by meeting fellow foodies in person (its awesome). The problem is my Twitter handle, and to be honest, the name of this blog; is a bit like false advertising. For the record, I did not see this one coming. Now, I am constantly asked to advise on fish, specifically mollusks, or informed of some upcoming trip to sample some delicious delicacy from the sea. I am even on a seafood list or two. Initially, I am very flattered, but that feeling quickly that turns to guilt, if not outright fear.
I sense they want some sage advice, or at least indications of envy at their good fortune, when they inform me that they are off to taste Willapa Bay Oysters, or some other variety I cannot yet identify. I think they expect me to respond with some witty sally such as “Those deep cupped beauties speak to me in earthy tones what that hint of seaweed and the crunchy-firm mouth feel” or “Stop you mollusk crazed person, don’t you know Hog Island Oyster season was so last month”, or maybe “What an excellent idea, the briny taste fades nicely to a more grassy finish”. I will try for more erudite responses, but I am certainly not to that level – yet. My usual response is along the lines of “Enjoy them for me, I wish I could be there too” …Boring, and could I be more noncommittal? I am sure I disappoint them with my bland rejoinder as much as myself.
Golden Gate Bridge
I grew up in Minnesota, for Pete’s sakes, and had reached adulthood before sampling my first raw oyster. I never looked back, but for my formative years I only tasted the canned varieties, and even those encounters were furtive as oysters were viewed with suspicion as they floated in that oyster stew (seemingly the only place I could find them) and had an ugly duckling quality – the taste exceeded the presentation which was its own hurdle to overcome. Not a good knowledge foundation. I’ll let you in on another secret – I was intimidated by those raw oysters. Upon moving to California, everyone I met had apparently eaten oysters since they were weaned off the bottle, and I refused to let on about my newness. I regret letting my bashfulness get between me and this culinary delight, as I have some catching up to do. What the heck was shucking? How did you do it? Was it dangerous? – I have plenty of scars on my fingers to prove that the connecting me with sharp instruments is not necessarily a good thing.
This guilty feeling at inadvertently misleading my Twitter friends has me exploring the world of oysters like there is no tomorrow. I’ve certainly expanded my horizons, but I remain very self conscientious in describing them – much like wine when I first took an interest in it. However, determined to improve my position, along the way, I’ve picked up some excellent resources:
Consider the Oyster: A Shucker’s Field Guild, Patick McMurray
The Big Oyster by Mark Kurlansky
A Geography of Oysters by Rowan Jacobsen
This quest for knowledge, or desire to sample these delights has me hitting up Hog Island Oysters at the Ferry Building, prodding my husband for field trips to Tomales Bay, and sampling the delights at the fish market – really this is not a bad thing. My knowledge as well as my love of oysters is expanding exponentially. But when you consider I started with zero knowledge, I have a ways to go.
Before I go much further, I feel compelled to reiterate how this blog acquired the name “Oyster Food and Culture”. I knew I wanted to write about food and culture and I wanted the name to have a food in the title that was relatively universal, appealed to many palates and was affordable across multiple economic strata. While all of that criteria may not be true today, oyster eating certainly met these requirements at points throughout history. While I was in that delightful time, envisioning my blog’s layout and what to name it, I fortuitously read The Big Oyster by Mark Kurlansky and had a “Eureka” moment with oysters as the food of choice. Plus, I wanted, if possible, to touch on my interest in sustainability – that oysters are a key, and early indicator of the health of a water environment synched the deal.
As an added bonus, I realized oyster comes with some handy associations and expressions as:
- The world is my oyster
- Pearls of wisdom
- Amour (of course)
Ocean Beach
So oyster had to be in the title, and as I wanted to focus on food and culture, well, they just fell into place. What I did not realize was that “oyster culture” pertained to the harvesting of oysters. So a lot of would be oyster farmers stumble across my site, hopefully pleasantly surprised, but definitely not finding the information they were seeking.
In my research, I’ve learned the following:
All oysters are not created equal; in terms of size, shape, flavor, mouth feel. Each has its individual character, and size is not everything. Unearthing their personalities is half the fun. East coast, west coast makes a difference. Rowan Jacobsen has a great resource in this site.
At the most basic, two types of oysters exist: true and pearl.
True oysters are in the family Ostreidae, and includes the edible oysters, belonging to the genera Ostrea, Crassostrea, Ostreola and Saccostrea. You might recognize: the Belon oyster, eastern oyster, Olympia oyster, Pacific oyster, Sydney rock oyster and the Wellfleet oyster. True oysters do not produce gem quality pearls, so if someone tells you that they found a pearl in the oyster they consumed, be suspicious. Most shelled mollusk can secrete pearls, they are just not desired in jewelry.
Pearl oysters are not closely related to true oysters. They are members of a separate family, the feathered oysters (Pteriidae). Both cultured pearls and natural pearls come from pearl oysters. The buildup of nacre (it takes years) on a foreign particle forms a pearl. Nacre is also known as mother of pearl, its that beautiful iridescent covering on the inside of some shells.
The “R” month
A myth exists, and thankfully it is just that, which says we should not eat oysters in months with “r”s in the – September, October, etc. We can eat those tasty morsels year round without worry. The myth may have started with a grain of truth, as most do, when refrigerated shipping was not an option and the oysters could easily spoil. That’s not to say the time of the year does not play a role – oysters off season do not taste very good!
There are 3 elements to tasting an oyster:
- salinity – not too much so all you think of is salt water, but not so little that the oyster is tasteless
- texture – should be firm, not milky or stringy
- true taste – As French poet Léon-Paul Fargue stated, eating oysters is “like kissing the sea on the lips”
Five oyster species can be found in North America: Crassostrea virginica, Crassostrea gigas, Crassostrea sikaema, Pstrea edulis, and Ostrea conchaphila. Within these species are all the varieties you can expect to try at those oyster bars. I intend to check as many as possible off my list and go back for repeats.
Oyster Bars I love:
The Tadich Grill
McGarvey’s Saloon and Oyster Bar (Annapolis, MD) – an Irish themed place also serving pints of Guinness and Irish Coffees.
Old Ebbitt Grill (Washington, DC) – founded in 1856 is Washington, DCs oldest historic saloon. The oyster bar here is always a special treat.
Swan’s Oyster Depot (San Francisco) – in the Nob Hill neighborhood – this place is an institution.
Tadich Grill (San Francisco) – a San Francisco must do in the heart of the Financial District.
Union Oyster House (Boston, MA) Established in 1826, is America’s oldest restaurant, and an oyster lovers favorite.
For me the appeal aside from the oysters is that oyster bars seem to be historic places that have their own vibe and charm.
Fishy Aiöli
This recipe grabbed my attention first in The Big Oyster by Mark Kurlansky, and than interpreted by Rowen Jacobsen. Mark describes an ancient Roman recipe for an accompaniment to raw oysters that feature garum. Garum, as you may know was a precursor to modern day fish sauce. It is great with raw oysters, but Rowan claims its even better with roasted oysters, and also just darn tasty as a vegetable dip.
Ingredients
1 egg
2 tsp lemon juice
2 tsp fish sauce
pepper to taste
2 minced cloves garlic
1 ½ c extra virgin olive oil
Directions
In a food processor combine all ingredients, except the olive oil, and combine until smooth. While the motore is still running, drizzle the oil through the feed in a slow, steady stream. The mixture should be the consistency of mayonnaise. Taste and add any more ingredients as desired.
Venice, Italy
So, you betcha (Minnesota slang) my oyster education continues, but for me that was part and parcel with the intention of this blog. I gave myself the license to explore topics that interested me, and while I may not yet know a lot on the topic of oysters, I am a willing and eager student, and very excited to see what the next year will bring.
I can’t believe you never did an oyster post, or know much about oysters! haha, but I didn’t actually ever think that the “oyster” in your blog name was the literal oyster.
Now that you pointed it out. I did wonder if you ever posted about oysters. Though, I only began reading earlier this year. I didn’t even notice. I need to find a place that has good oysters here. I found some from fresh ones at farmer’s market, but I don’t know how to suck the shuck them well, so I didn’t want to take the risk of trying to open them myself.
Btw…Great story about how you can up with the name for your blog. I’m always wondered by people chose the names that they chose.
That’s so funny – would you believe that when I started my blog, it was not meant to be about potatoes? I was looking for something that would distinguish it as an Irish blog and spuds were a natural choice. Then, surprise, surprise, people assumed that it was about spuds, so I just kindof ran with it.
As with oysters for you, I am always seeking to expand my spud knowledge and I’m enjoying the journey. A year in blogging really has been a revelation for me too and has been wonderful for the connections made (not least having had the opportunity to have met you on not one, but two continents!). Long may it continue.
Laughing and laughing. Grew up in NYC (so ate oysters),moved to MN,and married someone whose tradition is to have oyster stew on Xmas Eve. Most drink the broth and leave the oysters. I started an Italian blog an then posted this, that and the other thing – and little Italian. And now, intend to go through blog and fingure out what the heck I am doing. Almost two years later.I love the takes on culture – the history – the enjoyment. And it truly was fun to now – leanr more about oysters.
LOL.Congratulations on your 1st year of blogging! Great post! I don’t like oyster
Sophia – =)
Jenn – the link in the posts lists locations – good luck on finding a place to get your oyster fix!
Spud – I think this is a lesson learned – if I ever do this again, I’ll not have a food name in the title. I suspected you were tied to the spud, and sensed moments of rebellion when you wrote about wines, or oats. =) Meeting you and other fellow food bloggers was definitely a highlight of this year!
Claudia – I am glad someone knows of what I speak =)
Erica – thanks! Never say never on the oyster – it can sneak up on you =)
Congrats to you on your one year anniversary! Your post cracked me up. It is so interesting to hear how you came up with the name. I guess I never really thought about oyster being in the title. I just focused on the food and culture. I’m sure all those who contacted you solely regarding seafood realized no oyster posts didn’t matter after reading all your fabulous writing and detailed research that you put into your posts. Cheers to the next year! I’m certainly looking forward to it.
Congrats on your blogiversary! It was so nice to hear how your name came about. If I remember right when I first came across your blog I was hesitant to read it – I thought it was all about oysters and I don’t eat them. I’m so glad I started reading – I’m hooked now!
Congrats on your first year and don’t ever think of stopping as you are always such a pleasure to read and you make us all much cleverer (now you just have to work on our grammar!!).
Congrats on the year anniversary! Time flies, doesn’t it? I have thoroughly enjoyed reading your posts- you create such interesting detailed posts and stories. I really enjoy your writing. I love your blog name story too- I often wonder how others come up with their blog names. Looking forward to more!
Congratulations on your 1 year anniversary! A post on oysters is so perfect for the occasion! When I started my site, I thought it would only be for five star restaurant reviews, occasional posts
Congratulations! I wish I can last as long as you, hehe.
Anyways, speaking of oysters, I am totally obsessed with them. I’ve been craving them for a long time now. Ah,I wish oysters here are as much affodable on the coasts.
When I met you on Twitter, I nearly asked you the question why you named your blog with the word of “oyster”. I just wondered if you liked eating oyster very much. But scarcely, I found you wrote anything about oyster. Ha, here you told me everything I’d like to ask before.
Congrats to your oyster blog for 1 year anniversary. Would there be any other posts on oyster later?
Lori – thanks!
Reeni – Glad you took the leap of faith!
Crystal – awe shucks
Lisa – Thanks much – I think the way blog names are created is fun to learn as well.
Natasha – and thank goodness you do more than 5 star restaurant reviews – the world is a better place!
Christine – I’ll have to do some more seafood posts going forward, I certainly have not been consciously avoiding them, its just that I’ve been finding so many interesting topics.
A+A – Your blog is so fun to read and I’ve already learned so much and had more than a few baking inspirations, I can’t wait to see where you are at when we celebrate your 1 year anniversary.
Congrats for your 1st Blog Anniversary!! Keep up the excellent work!!
I learn a lot from you, everytime I come over!!
Your writing is truly entertaining !!
No matter what your blog name suggests, you are doing an axcellent job here. Whenever I get in here, I meet a dozen of new things, so I always learn something from you. I especailly love that you pick an ingredient and write about it in detail. You sometimes make me realize that I don’t know some of our traditional ingredients as much as you. So congrats on your first year and keep up this great work!
I think we must have had some sort of connection in a past life. I too consider Old Ebbitt Grill to be one of the places where I have had the best oysters (and its not even in SF!). My favorite oysters are the little kumamotos. While I am a Californian I didn’t go from bottle to oyster, it was actually a summer in DC and Old Ebbitt that got me into oysters.
Congratulations on a year of blogging! I never thought the blogging would have changed my life as much as it has. And, I have “met” so many cool people.
I hope you are blogging for many more!
How funny! Well, I think you definitely live up to your name now. And you should be proud of all that exhaustive oyster research and fun eatin’.
Congrats for your Year in blogging no matter the exact date!! Now you can say that your name oyster goes well with food now with this post haha
Love as always your perfect researched articles!
For more years to come!!
Cheers,
Gera
Happy Anniversary of blogging! I have to admit I’ve never shucked an oyster. I like eating them on the half shell, fried, and smoked, but I rarely prepare them myself. I should though, and my grandmother always used to make an oyster dressing for the holidays. Now, I’m getting ideas.
Sophie – Thanks!
Zerrin – Ah shucks! You teach me a heck of a lot not so sure about the reversed role, but thank you so much.
Gastro – I’ve had my suspicions =) Thanks!
Carolyn – I hope to live up to my name at some point!
Gera – =) Thanks
Lisa – I’m shocked – if you ever come to SF, we can remedy the raw oyster situation!
Congratulations on your first year… many more to come I hope! I enjoy your writing so much.
I have had oysters twice here now in NZ and I have to say, I think they are the best I’ve ever had! Did I say that out loud? I usually am a huge fan on Northeast oysters even though I am a West Coast girl. Did you have them while here? I’ve asked what kind they are and the response I get is really funny. They just look at you funny and say ‘they’re from up the road’ or something similarly vague. I guess I should just enjoy the incredible freshness and brininess.
And, Tadich looks great. I’ll have to try it soon!
Cheers!
Happy blog anniversary, LouAnn! Thank you for a year of information I would not have received otherwise, tales from your trips all over the globe, and so many valuable tips. Most of all, thanks for your friendship, encouragement, and generosity. You’re definitely one of my favorite bloggers.
Here’s to many more years of oysterfoodandculture – a fabulous blog about how to cultivate, market, cook, and eat oysters.
Wait a minute …
Happy anniversary! I really love your blog and have learned so much about blogging by reading yours. I look forward to more wonderful posts, and the pleasure of making your acquaintence soon! PS I love raw and BBQed oysters, loathe oyster stew and adore Tadich and Swan, but this is an adult passion! The most exotic seafood we ate growing up was shrimp and sole plus whatever we caught. The year my sis caught a Ling cod was exciting. What an ugly fish but tasty!
I am an absolute oyster fantatic. I have driven to Tomales for the afternoon from LA on more than one occasion! I used to make a point of eating oysters in R months just to watch others gasp! HA I am that much of a dedicated fiend. GREG
Amber – I can only imagine all the culinary delights you are experiencing in NZ – can’t wait to learn about it. I tried a lot of oyster on the East Coast having many a fun time at Old Ebbit’s oyster bar – sign, miss that place.
Leela – ah thanks, I can only say I really appreciated discovering your blog and getting to know you via your posts. This has been such an amazing experience. I’ll try to get some more oyster info going forward.
Heather – Thanks. I’m with you, for us exotic was definitely shrimp and oh, don’t get me started on scallops. wow. Nice to be able to explore and expand horizons.
Sippity – love the R rebel in you. what an oyster fiend. But to drive all the way from LA to Tomales Bay – I salute your dedication!
Wow a year already! Congratulations on still going strong. I myself will hit that point in January and am still in shock that with Roman in tow I am writing at all anymore.
Another good Oyster place is Pearl Oyster Bar in New York City. http://www.pearloysterbar.com/
We went there for a friend’s birthday one year and I left enamoured of their raw bar. I am a bigger fan of clams myself than oysters, but they have both and they are fresh and delicious.
I can totally relate. I’ve been blogging for 11 months now, I’ve had a blast, learning more about food (thanks to your blog) and sharing our experience in the kitchen.
When I first visited your site, I thought I’d be reading a lot about seafood and stuff but instead has provided me a wealth of information on many culinary topics.
Happy blog-anniversary!