| Food 99/1: Oysters and Pearls |
| Tuesday, 06 March 2012 18:32 |
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When we decided we wanted to do a modern seafood restaurant concept there was one thing I knew for sure. I would have fresh oysters on the menu. I love oysters. The sweet saltiness of fresh oyster brine is one of the great flavour experiences in life. Here at Flying Fish we currently use my favourite oyster, Malpaques as the oyster of choice on the menu. Malpaques grow in the cold waters of the Northumberland Straight at the mouth of the St. Lawrence river in a little area known as Malpaque Bay on the shores of Prince Edward Island in Canada. The cold water seems to really sweeten these beauties like no other. I also am a fan of smaller sized oysters so they can be enjoyed easily in one bite. True oysters
Pearl oysters Almost all shell-bearing mollusks can secrete pearls, yet most are not very valuable. Pearl oysters are not closely related to true oysters, being members of a distinct family, the feathered oysters (Pteriidae). Both cultured pearls and natural pearls can be obtained from pearl oysters, though other mollusks, such as the freshwater mussels and conch, also yield pearls of commercial value. The largest pearl-bearing oyster is the marine Pinctada maxima, which is roughly the size of a dinner plate. Not all individual oysters produce pearls naturally. In fact, in a harvest of three tons of oysters, only three to four oysters produce perfect pearls.
East Coast Oyster varieties
Pacific Northwest Oyster Varieties
Classic Mignonette
Mix all the ingredients together and let sit for at least 1 hour to mingle. Optional additions include finely diced cucumber or watermelon Cocktail Sauce
Mix all the ingredients together and let sit for at least 1 hour to mingle.
Combine all compote ingredients in a non-reactive saucepan. Cook over medium heat, stirring often, until the rhubarb has softened and the compote has a thick, sauce like consistency. Set aside. And as always if you have any other wine or food questions drop by our website at www.ninetynineone.com and drop us a line in the Q&A section of the site. We’re always happy to answer any questions you have. Also, drop by www.flyingfishbahamas.com or find us on Facebook. Call 242 373 4363 for more information or to make reservations.Yours in good eating, Chef Tim
99/1 Food Service Management in Freeport is owned & run by Tim & Rebecca Tibbitts. Flying Fish Modern Seafood restaurant is the newest adventure from 99/1 opened in February adjacent to Pelican Bay Hotel & The Grand Lucayan in Lucaya. With unmatched service & attention to detail, Flying Fish is a blend of traditional & modernist cuisine techniques not used anywhere else in the Bahamas. http://www.flyingfishbahamas.com or www.ninetynineone.com 242 373 4363 or 242 359 5053.
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True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to the genera Ostrea, Crassostrea, Ostreola and Saccostrea. Examples include the Belon oyster, Eastern oyster, Olympia oyster, Pacific oyster, Sydney rock oyster, and the Wellfleet oyster.
There are hundreds if not thousands of oyster varieties in the world. Here are some to keep your eye out for:
The best way to enjoy oysters is raw, on the half shell with any variety of toppings. From the very simple squeeze of fresh lemon a drop of tobasco sauce, or the classic Romanoff-sour cream and a spoon of really fine caviar, to the more adventurous spherification of cocktail sauce that we serve here at Flying Fish. Here are some great oyster toppings to try.
Rhubarb Ginger Compote