this seafood is harvested the world over
and each location showcases different
characteristics hi I’m Rebecca Bratton
and welcome to watchmojo.com and today
we’ll be learning about the different
types of oysters
people think there’s only one kind of
oyster oyster tastes a certain way it’s
a Malpeque is this that there are
thousands and thousands of different
kinds of oysters in the world there’s
2,500 different oysters in France alone
each oyster depending where it grows the
river the flavor the plankton it’s
eating everything is gonna affect that
oyster you’re gonna have a different
waste or with a different shallot if it
look a different taste a different
texture so what we have here is we’re
gonna have five different oysters I’m
gonna express a little bit of what our
always shouldn’t be from here and from
around the world we’re gonna start off
with the Maritimes New Brunswick this
Maritime oyster a little bit big for
these guys but you’re gonna see this
beautiful brownish hue on there the
shell is brown on top and on bottom
these are gonna have a very unique
flavor these village Bay’s have a little
bit of a butter lobster flavor on the
end pellet taste
next we’re gonna move down to
Massachusetts for another one of my
favorite oysters and these are the
choppers choice the meat is nice and
firm and plump and you’re gonna see the
thing that’s gonna distinguish this is
is beautiful sort of calcium worm
decoration that affects the outside of
the shell not the inside just the
outside and it’s gonna have all these
really complex beautiful flavors that’s
what this oyster is all about we’re
gonna go for different species
altogether this is Krasnov stirring
gigas or AG I guess this is a West Coast
oyster originally Japanese this is a
totally different species of a very
different flavor where the East Coast
are gonna be sea grass chicken stock
hints of ocean water these are gonna be
creamy
seaweed cucumber hints of melon
underneath there you’re gonna see the
beautiful ridging that happens in these
oysters much more fragile and you’re
gonna see the difference in the coloring
and the ridging the flaking of the
shells very very different oyster next
we take that same species of oyster that
Chris Auster gigas to Europe where was
transplanted in the 1950s after World
War Two and we have our beautiful Irish
clarin bridge oyster so we’re gonna see
also the effect of marijuana and oyster
so just like there’s terroir for wine
because that’s where the vine grown in
the ground the terroir these oysters
grow in the water so we have the
marijuana and marijuana is going to
affect these oysters in a different way
where this one is creamy seaweed into
cucumber/melon this one is going to be
seaweed but this I
receiving this beautiful fresh Irish
seaweed and the thing is going to
distinguish it is the taste of
minerality but like having a single
silver penny on your tongue all the
while while you’re eating it absolutely
an amazing oyster and those are the
different kind of oysters now what do
you eat your oyster with well ultimately
that’s up to the individual but there’s
a few different standard classics one is
the classic mini net and mini net is a
classic accompaniment I make mine with a
little bit of Prosecco vinegar and
finely diced shallots so you could take
your you can take your shalad and you
give it a nice little fine chop this is
great for first-time moister eaters
because it gives a little texture to the
oyster where they’re afraid of having a
little bit slimy this is gonna give a
little crunch and a little texture to it
so we chopped that up nice and finely
put that in a little mix with a little
bit of the vinegar in there you’re gonna
get a little effervescence a little
oniony Ness if you leave it in longer
it’s gonna be more oniony another way is
fresh lemon beautiful fresh lemon just a
nice accompaniment very important tip
though I see people come to the
restaurant they pour lemon over
everything just put it on the second
before you eat it because what happens
when you put lemon on protein it cooks
it it denatures in so just do that the
minute before you’re gonna get that
fresh lemon taste and the great taste of
the oyster and finally fresh grated
horseradish horseradish is a classic
accompaniment as well and the flavor of
the horseradish comes out when you start
to grind it so the more you grind it the
more that flavor is gonna come out I use
a microplane to get this beautiful soft
texture that’s just gonna melt in your
mouth you put that right on your oyster
heaven there you go those are other
classic accompaniments for oysters
and each location showcases different
characteristics hi I’m Rebecca Bratton
and welcome to watchmojo.com and today
we’ll be learning about the different
types of oysters
people think there’s only one kind of
oyster oyster tastes a certain way it’s
a Malpeque is this that there are
thousands and thousands of different
kinds of oysters in the world there’s
2,500 different oysters in France alone
each oyster depending where it grows the
river the flavor the plankton it’s
eating everything is gonna affect that
oyster you’re gonna have a different
waste or with a different shallot if it
look a different taste a different
texture so what we have here is we’re
gonna have five different oysters I’m
gonna express a little bit of what our
always shouldn’t be from here and from
around the world we’re gonna start off
with the Maritimes New Brunswick this
Maritime oyster a little bit big for
these guys but you’re gonna see this
beautiful brownish hue on there the
shell is brown on top and on bottom
these are gonna have a very unique
flavor these village Bay’s have a little
bit of a butter lobster flavor on the
end pellet taste
next we’re gonna move down to
Massachusetts for another one of my
favorite oysters and these are the
choppers choice the meat is nice and
firm and plump and you’re gonna see the
thing that’s gonna distinguish this is
is beautiful sort of calcium worm
decoration that affects the outside of
the shell not the inside just the
outside and it’s gonna have all these
really complex beautiful flavors that’s
what this oyster is all about we’re
gonna go for different species
altogether this is Krasnov stirring
gigas or AG I guess this is a West Coast
oyster originally Japanese this is a
totally different species of a very
different flavor where the East Coast
are gonna be sea grass chicken stock
hints of ocean water these are gonna be
creamy
seaweed cucumber hints of melon
underneath there you’re gonna see the
beautiful ridging that happens in these
oysters much more fragile and you’re
gonna see the difference in the coloring
and the ridging the flaking of the
shells very very different oyster next
we take that same species of oyster that
Chris Auster gigas to Europe where was
transplanted in the 1950s after World
War Two and we have our beautiful Irish
clarin bridge oyster so we’re gonna see
also the effect of marijuana and oyster
so just like there’s terroir for wine
because that’s where the vine grown in
the ground the terroir these oysters
grow in the water so we have the
marijuana and marijuana is going to
affect these oysters in a different way
where this one is creamy seaweed into
cucumber/melon this one is going to be
seaweed but this I
receiving this beautiful fresh Irish
seaweed and the thing is going to
distinguish it is the taste of
minerality but like having a single
silver penny on your tongue all the
while while you’re eating it absolutely
an amazing oyster and those are the
different kind of oysters now what do
you eat your oyster with well ultimately
that’s up to the individual but there’s
a few different standard classics one is
the classic mini net and mini net is a
classic accompaniment I make mine with a
little bit of Prosecco vinegar and
finely diced shallots so you could take
your you can take your shalad and you
give it a nice little fine chop this is
great for first-time moister eaters
because it gives a little texture to the
oyster where they’re afraid of having a
little bit slimy this is gonna give a
little crunch and a little texture to it
so we chopped that up nice and finely
put that in a little mix with a little
bit of the vinegar in there you’re gonna
get a little effervescence a little
oniony Ness if you leave it in longer
it’s gonna be more oniony another way is
fresh lemon beautiful fresh lemon just a
nice accompaniment very important tip
though I see people come to the
restaurant they pour lemon over
everything just put it on the second
before you eat it because what happens
when you put lemon on protein it cooks
it it denatures in so just do that the
minute before you’re gonna get that
fresh lemon taste and the great taste of
the oyster and finally fresh grated
horseradish horseradish is a classic
accompaniment as well and the flavor of
the horseradish comes out when you start
to grind it so the more you grind it the
more that flavor is gonna come out I use
a microplane to get this beautiful soft
texture that’s just gonna melt in your
mouth you put that right on your oyster
heaven there you go those are other
classic accompaniments for oysters
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