How to Eat Raw Oysters
Here are our hot tips to get your slurping in style.
1. Know their source.
Like wine, an oyster’s flavor is determined by their terroir. Don’t be afraid to ask your server: they should have the details about the oyster’s origins, as well as when and how they were shipped to the restaurant.
2. Inspect them carefully.
When it comes to taste and safety, proper handling is vital—so be sure to choose a reputable and well-known restaurant. And be sure to examine it carefully—the oyster should fill the shell well, and contain some seawater. Also take a big whiff—if it smells bad, don’t eat it.
3. Add the accoutrements.
While oyster purists may not agree, an oyster’s flavor can be enhanced by a little lemon or a dab of the accompanying sauces, whether a cocktail sauce and mignonette sauce with red-wine vinegar and shallots.
4. Don’t be shy—slurp!
There really is no right way to eat one. Dislodge it from the shell with that tiny fork, tilt your head back, and slurp. And don’t swallow it whole—chew it a few times to appreciate its flavors.