Show If you’ve ever had industrial smoked oysters, you might be put off by this recipe. Don’t be. Freshly smoked oysters are about as close to the stale, canned things as Spam is to ribeye. Freshly smoked oysters are delicate, juicy and only mildly smoky. They are wonderful on their own as a snack, or put back in their shell and served with a zippy mixture of minced shallot and vinegar, the famous mignonette. Or add them to pasta, rice, stews or chowders. My preference is to use small oysters for this recipe, as they are daintier and more fun to eat. I was lucky enough to be given a bag of lovely little oysters from the Hog Island Oyster Co. in Tomales Bay, one of my frequent haunts. These tasty bivalves are excellent raw on the half shell, but while I like raw oysters, I don’t love them (I love raw clams, however). Photo by Hank ShawIn winter one of my all-time favorite appetizers is smoked mussels, and this recipe more or less follows that one. The result is briny, smoky, tender and oyster-y. If you make these, you will not be sad. The best way to preserve your smoked oysters is to vacuum seal them once they’re cold. If you do this, they will keep for a year. Otherwise, you can put them in a jar of olive oil and they will keep in the fridge for about two weeks. Oh, and can you do this with pre-shucked oysters? I suppose so, but it would not be my preference. This is an easy way to make smoked oysters, where you make your own brine while prepping them. You can of course shuck all your oysters raw and use the liquor to brine them, but it's a bit harder and I don't like the end product quite so much. But either way works. Prep Time1 hr Cook Time2 hrs Total Time3 hrs Course: Appetizer, Snack Cuisine: American Servings: 2 pints Calories: 110kcal
Once made, these oysters are excellent in a mixed seafood chowder, stew or pasta -- at the last minute, remember they are cooked. You can also just eat them as an appetizer on crackers. Something acidic, like minced shallot or chile soaked in lime juice, is an excellent accompaniment. Calories: 110kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 30mg | Potassium: 44mg | Sugar: 1g | Calcium: 17mg | Iron: 1mg Hank ShawHey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook. Reader InteractionsAre smoked oysters in olive oil healthy?The oil used is a form of monounsaturated fat, which is healthy for your heart. Smoked oysters often come in olive oil, another heart-healthy oil. Olive oil comes with a blend of powerful antioxidants that lower low-density lipoprotein, or LDL, levels. LDL is the bad type of cholesterol that raises heart disease risk.
What smoked oysters are not from China?However, if you do not prefer Chinese brands, there's also USA based brands like Ekone whose canned oysters are very flavorful as well. Besides, if you do not want to spend much on canned oysters, brands like Brunswick, Ocean Prince and Chicken of the Sea give you the best canned smoked oysters within a budget.
Which canned smoked oysters are best?Crown Prince Natural Smoked Oysters in Pure Olive Oil, 3-Ounce Cans. ... . Chicken of The Sea Smoked Oysters, 3.75-Ounce (Pack of 9) ... . Reese Large Smoked Oysters, 3.7-Ounces. ... . Roland Oysters, Petite Smoked, 3 Ounce. ... . Geisha Fancy Smoked Oysters in Cottonseed Oil. ... . Geisha Whole Oysters in Water. ... . Pampa Smoked Oysters in Vegetable Oil.. Where are Crown Prince smoked oysters from?Our Smoked Oysters are naturally smoked over oak and are packed in olive oil. These delicious oysters are harvested in South Korea and are considered to be of the highest quality available.
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