Seafood lovers rejoice!
January is the month of ‘Seafood, Beer and Bubbles’ at King Street Wharf.
To celebrate this epic month we wanted to take a moment to appreciate the humble oyster, which is synonymous with Sydney and its myriad of wonderful waterways.
Did you know that historically oysters were not even considered a luxury food? Thankfully times have changed and the mighty oyster has once again seduced the population. Especially when served with a glass of champagne or two.
How to shuck an oyster
How to shuck an Oyster
Wriggle a short, strong knife into the shell, either from the frill or the hinge. Take care not to spill the juice and neatly cut the abductor muscle (the bit that connects the flesh with the shell). Serve chilled on crushed ice or a bed of salt.
How to know if its fresh
- Inspect the shell for broken or damaged areas. Discard any oysters with shell damage.
- Tap the shell with your finger, it should close tightly with no gaps.
- The inside of the shell should also be glossy white in colour.
- Healthy oyster meat is plump with a glossy tan colour, while bad oysters are dry and withered with a cloudy appearance.
- Contaminated oysters tend to be grey, brown, black or pink in colour.
- Healthy oysters smell fresh and mild, while bad oysters have a strong or pungent smell.