Page 10 - EV

FOOD
RECIPIES FOR RESORT MADE MEALS
The
Art of
Eating
an
Oyster
Throwing back a half dozen oysters is easy; actually appreciating them takes a little know-how.
Adapted from US Endless Vacation Magazine, Autumn 2015.
By Zach Patton
As true oyster lovers know, there’s an art to tasting the bivalve’s complex flavours. Oyster tasting is a fine
art, much like wine. That means appreciating the nuances of an oyster’s ‘merrior’—the marine counterpart of terroir, all those environmental aspects that shape the taste of wine.
Autumn is a particularly good time
to brush up on your oyster-tasting skills. While modern refrigeration
and cultivation mean that you can
eat oysters all year long—not just in months with an r in their names— oysters develop a deeper, richer flavour in the autumn and winter. East coast oysters build up glycogen to survive through colder months, which makes them taste sweeter and fattier; think of it as marbling in a steak.
8 APRIL 2016