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Our Atlantic Oysters
The Atlantic oyster (Crassostrea virginica),
also known as the American or Eastern oyster,
grows along Nova Scotia's rugged coastline.
Our clean, cold water ensures a plump, full
oyster that is delicious and healthy.
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Healthy Choice
Oysters are a healthy choice. Five oysters
or 100 grams of oyster meat contain only 1.8
grams of fat. Oysters contain vitamins A, B1,
B2 ,C and D as well as minerals calcium, iodine,
iron, potassium, copper, sodium, zinc, phosphorous,
manganese and sulphur and the important Omega-3
fatty acids. And better yet - only 66 calories.
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Farming Areas & Flavour
As with the grapes used for fine wines, the
water where oysters are grown influences the
flavour of the oyster. It has been said that
the smallest turn of the tide can make the difference.
These delicious oysters are marketed under
a wide range of names indicating their origin.
Malagash Oysters are grown in Tatamagouche Bay;
Aspy Bay Oysters are grown in Aspy Bay and Bras
d'Or Oysters are grown in the Bras d'Or Lakes.
Most Atlantic oysters take between five and
seven years to reach market size.
Recipes Available
Oyster Shooters
Bacon-wrapped Oysters
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Handling and Storage
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| 1. |
Ensure shells are tightly closed, clean and undamaged. An open shell should be discarded. |
| 2. |
Refrigerate oysters in an open container and cover with a damp paper towel. Do not seal. Place the deep cup of the oyster shell down so juice will not escape. Properly stored, Atlantic oysters can be kept up to four weeks in the refrigerator. |
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Do not freeze oysters in the shell. Shucked oyster meat can be frozen with the strained oyster liquid. Thaw the frozen oyster meat in the refrigerator prior to eating. Do not refreeze oyster meat. |
| 4. |
Oysters can be eaten raw or cooked. Oyster should have good colour, smell of the sea and the liquid should be clear. |
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Shucking the Raw Oyster
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Fresh raw oysters can be served as hors d'oeurves, or as a main course. While it may appear to be an art form, oyster shucking can be done by anyone. You will need a dish towel or oven mitt, a knife and platter of crushed ice.
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| Step 1 |
Rinse oyster shells with water. |
| Step 2 |
Oyster shells have sharp edges. Hold the oyster in a folded dish towel or oven mitt. |
| Step 3 |
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Look for the hinge of the shell, it should look like an exposed seam which wraps around a smooth corner. Insert the knife into the hinge. Gently but firmly twist the knife until the hinge pops open. There's one muscle that holds the shell tightly together. Use the knife to sever the muscle where it adheres to the shell. Once the muscle has been cut, the two halves of the shell should fall apart. Discard the empty top shell. |
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With your knife, loosen the meat from the remaining shell and place it on the crushed ice. On behalf of true oyster connoisseurs, don't spill the juice! |
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Raw oysters can be enjoyed as is or served with fresh lemon wedges, cocktail sauce, hot chili sauce, horseradish or barbecue sauce.
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For more information, contact:
Amanda L. Langley
Planning and Development Officer - Food Service Industry
Marketing Services Division, N.S. Agriculture
P.O. Box 2223
Halifax, Nova Scotia, B3J 3C4
Phone: 902.424.8611
langleyal@gov.ns.ca
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