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Australian Native
Oyster (Ostrea angasi) Photographs
and Information
Oysters have always been linked with
love. When Aphrodite, the Greek
goddess of love, sprang forth from the
sea on an oyster shell and promptly gave
birth to Eros, the word "aphrodisiac"
was born.
Why are Oysters the Food of Love?
Oysters are rich in vitamins and
minerals, especially zinc, which is
implicated in the production of
testosterone. They are also a source of
dopamine, which amplifies the intensity
of sensation. Serve Oysters on
Valentine's
Day!
Native Oysters are also
known as flat oyster, native flat oyster (Vic.); angasi oyster,
flat oyster (Tas.); Belon oyster
Habitat: Saltwater and estuarine
Did you know? A
group of oysters is called a "bed"
Scientific Name
Ostrea angasi
Location
-
Season
-
Size
-
Australian Species Code
-
Taste, Texture
-
Nutritional Information
For every 100 grams raw product
for Oyster fillet.
Kilojoules
378 (90
calories)
Protein
11.1 g
Cholesterol
27 mg
Sodium
106 mg
Total fat
(oil)
1.0 g
Saturated
fat
30% of total
fat
Monounsaturated fat
13% of total
fat
Polyunsaturated fat
57% of total
fat
Omega-3, EPA
136 mg
Omega-3, DHA
142 mg
Omega-6, AA
30 mg
CookingNative
Oysters:
Oysters have a strong,
rich and distinctive flavour and a soft, silky texture. They
are often served raw, but deep frying, shallow frying and
grilling are also popular. Pacific oysters are particularly
good in pies.
The key to not overcooking oysters is to ensure that cooking
stops as soon as the edges of the meat start to curl.
Raw or au naturel oyster can create precious portions such
as: with lemon juice and cracked pepper; topped with tabasco
sauce, tomato, garlic and cream; in the famous Bloody Mary
tomato juice spiced with vodka; swimming in a sauce of lime,
ginger and shallots; or Stuart Prosser's tartare, which
incorporates horseradish and creme fraeche.
Grilled oysters can be tantalisingly topped with: the
traditional Kilpatrick; fresh herbs and breadcrumbs; or
balsamic vinegar and roasted capsicum.
Deep fried oysters in batter can be served with basil, aioli
or spicy soy dressings (an appetising additive to warm
salads).
Alternatively, try blending oysters with bechamel and serve
in bread or pastry cups for hors doeuvres, or include them
in soups and bisques.
Bottled oysters can be used in cooked dishes such as soups,
terrines and braised dishes.
Opening
(Shucking) Oysters: Scrub
the Oysters under running water to clean shells. Place
Oyster, flat side up, on a board and press onto end opposite
hinge using a cloth to protect hand. Insert tip of oyster
knife next to hinge, push firmly against hinge and pry the
shells apart, sliding the knife against the inside of the
top shell to sever the muscle holding the shell together.
Discard top shell, rinse Oyster in bottom shell lightly in a
bowl of cold water to remove shell fragments and grit. With
Oyster knife, loosen Oyster from bottom shell and turn it
over for good presentation.
How to shuck an
Oyster
Sydney Fish Market takes you through how to tell the
difference between a Sydney Rock Oyster and a Pacific
Oyster, what to look for, how to prepare and store them. Not
to mention how to shuck your own!
Store live oysters,
clams and
mussels in the refrigerator. Keep damp by placing in
shallow bowl with a wet paper towel draped over them. Don't
store an oyster on its side. Every so often, it will relax
and open up a bit. If it's sitting on its side, it could
lose all its liquid which is vital for flavour.
Keep fresh shucked oysters,
scallops and clams in their own container and store in the
refrigerator. For best results, surround the container with
ice.
