Salmon, shrimp, tilapia, clams — they’re all good seafood options, of course. But for many, the pearl of the edible underwater world is the oyster. For seafood novices and connoisseurs alike, however, oysters can be a bit of a mystery. To get to the meat of the oyster you must unlock the hard shell (easier said than done), which not only holds the tender, cool bivalves inside but also the saltwater-like juices, aka the liquor of the oyster.
Friday night, FN Dish was on hand at the South Beach Wine & Food Festival‘s Oyster Bash at Lure Fishbar right in South Beach. This sold-out soiree put one particular oyster in the spotlight: Island Creek Oysters, which hail from just up the Eastern seaboard in Duxbury, Mass. On their own these briny beauties boasted a clean, crisp, slightly salty taste, and they were being shucked on-site as quickly as festivalgoers could throw them back. Area chefs were on hand as well to dress them up, and what resulted were half-shells filled with flavors like smoky chorizo, rich lemon butter and bright saffron.
We caught up with a host of the event and the executive chef of Lure Fishbar, Josh Capon, for an oyster primer. Read on below for an introduction to these slurpworthy treats.