No ‘R’ in July … or August: The Best Oysters to Eat this Summer
When at the peak of their freshness, raw oysters are the rare luxurious food that is also incredibly healthy to eat. But the old adage that one should only consume oysters in months that contain an ‘r’ seems both wise and commonsensical. Cooler months provide less opportunity for things to go wrong in the sourcing, storage and delivery of the temperature-sensitive bivalves, so months without an ‘r’ are comparably riskier. Couple this with the fact that summer is typically the time when most varieties of oysters spawn, and diners can run into all kinds of issues with quality.
But celebrated chef and restaurateur April Bloomfield insists that foodies can ignore the adage and enjoy their fave bivalve delicacies year-round – if foodies are a little careful about the oysters that they select. In a great little piece published last week by Joshua David Stein on Grubstreet.com, Bloomfield offered a list of her favorite summer oysters selected from among those regularly available at her New York City seafood restaurant, The John Dory Oyster Bar. The top three mentioned by Bloomfield were:
1. Mermaid Cove (Prince Edward Island, Canada), “elegant, plump and with a well-balanced brine”
2. Hurricane Island (New Brunswick, Canada), “compact beauties … with a slight salinity … and a lingering seaweed finish”
3. Pemaquid (Lincoln County, Maine), a “briny, crisp, flavor-bomb of an oyster”
The Grubstreet article lists five more great recommendations and is well worth reading for oyster-lovers who simply can’t wait till the Gregorian calendar’s next ‘r’ rolls around in September.
Joshua David Stein, “8 Oysters You Should Be Eating This Summer,” Grubstreet.com
Photo credit: Wikimedia Commons