Fall RIVAH 2011 - The Rappahannock Record

Oysters: Shuckin’ and servin’
Oby Shannon Rice
yster season is here! In the Northern Neck and
Middle Peninsula this is a time to celebrate and scarf
down the local delicacy both at home and at numerous
festivals. For those visitors who may not know all the
important information about this tasty morsel, here is
a brief lesson.
There are countless types of oysters out there says
Rappahannock River Oyster’s Ryan Croxton, but in
terms of species, there are only five available in the
U.S. and only two of those are native to America. By
law, the East Coast is only allowed to grow the native
species.
In his book, The Geography of Oysters, Rowan
Jacobson named Rappahannock oysters to his list of “A
Dozen Oysters You Should Know” due to their smooth
and sweet taste profile.
Traditionally, oysters are eaten in months that have
an “r” in them - September through April. This rule of
thumb harkens back to days when refrigeration was suspect
or nonexistent. Fortunately for modern-day oyster
connoisseurs, there are regulations in place that ensure
that a shellfish is maintained at under 45 degrees until
it reaches your plate.
“They’re about as seasonal as cattle,” said Croxton,
“Every month now has an ‘r’ in it.”
At Rappahannock River Oysters, the most popular
brands are the sweet Rappahannocks, mild Stingrays,
and the ocean-brine Olde Salts.
Oysters can be purchased whole or pre-shucked by
the pint, quart or gallon. If purchased whole, the oysters
must be shucked before consuming, which can be
a little tricky.
“It’s finesse rather than force,” said Croxton.
“Shuck” [shuhk] noun: the shell
of an oyster or clam
Peter Woods, the executive chef at Merroir, the
Rappahannock River Oysters’ tasting room, offers a
step-by-step guide.
Oyster shucking:
down so its liquors stay inside the shell.
keep it tightly closed.
oyster, use a knife to cut through the hinge.
pops open.
loose pieces of the shell.
connect it from the shell.
done!
Although oysters are best when cooked
as soon as possible, they can be stored for
two to three days when kept in the coolest
area of the refrigerator.
If you’ve purchased oysters but are not
planning on serving them right away, Recipes.com
offers some advice. Before refrigeration,
oyster shells should be cleaned with
a kitchen brush under cool running water
and placed in a bowl covered with a damp
towel. Freshly shucked oysters should be
submerged in their own liquor and stored
oysters should never be stored in air tight
containers or they will die.
Once you’re ready to prepare your oysters,
the possibilities are endless.
“Not to get all Bubba Gump on you, but
you can grill them, fry them, t46