Take One... Or a Dozen Back!
Oysters, Oysters, and MORE Oysters! We just can’t seem to get enough of them, and neither can our customers. While certainly their fun and trendy names have helped their growth in the market, there are several of reasons why these bivalves are rapidly growing in popularity. Maybe because of their delicious flavors or versatility in the kitchen, or maybe it is for the fact that they not only make an excellent dish in an upscale restaurant, but also pair perfectly with beer and wine in any bar or home. Not to mention the healthy benefits that oysters provide. No matter the reason, Oysters are back and back in a BIG way!
Not only does the demand of oysters continue to grow, but so does the variety of oysters available. In keeping up with this popular demand, there are times where we have over 25 varieties in house, all with an excellent sea to table story. Hailing from the Puget Sounds of Washington, we have a wide selection of bold gourmet oysters from the West Coast, each with their own unique finish. Sweet and salty from the east, our variety of oysters come in from PEI Canada all the way down to Virginia.
In our Euclid Fish Market, we consistently stock Delaware Bay Oysters, from Port Norris, New Jersey, by the dozen or each. We prefer these because of their large size. The shell is about three to four inches in size, and the meat has a great ocean flavor with mild tasting oyster liquor.
Something new in our market- OYSTER HAPPY HOUR. Stop in and enjoy fresh shucked pasteurized Ameripure Oysters for only $1.00 each. Each order comes with your choice of Fresh Chef Comella’s Cocktail Sauce, Horseradish, Tabasco or Lemons. Our Oyster Happy Hour runs every Wednesday and Thursday in October. And don’t forget to share your photos with us on our Twitter, Facebook or Instagram with the hashtag #EFCshelfie.
So why did we choose Ameripure Oysters? Ameripure Oysters undergo a simple warm and cold water temperature pasteurization to reduce the potentially harmful bacteria’s to non-detectable levels. Before pasteurization, each oyster takes about 2-3 years until maturation, where they are then harvested and catch tested. After their testing, they are pressure washed, graded and banded so all oysters stay closed through their low temperature and cold water baths. For more information on their process, Click Here.
If eating raw oysters does not sound appealing, there are multiple cooking techniques. We have been seeing a growing popularity in grilled, barbequed and baked oyster Rockefeller! For more cooking information and recipes, please feel free to call us or stop in the retail market!
For those of you that are still a little hesitant, check out this article, Oyster Mythbusting, for more proof that that is something you just have to try!
Happy Slurping!
Euclid Fish Company