Oysters - how to open them, tips and facts

Oysters are an exclusive delicacy with a taste of the sea. But how do you actually open them? And what is the best way to serve them? We offer tips and some interesting facts about oysters.

A delicacy that tastes of the sea

Oysters are not only exclusive and festive. According to National Food Agency oysters are also an environmentally friendly food that contains several nutrients such as protein, vitamin B12, iodine and selenium. Some people love oysters, while others may find the texture a bit scary.

We have gradually learnt to eat oysters on different trips and in different restaurants. One occasion we remember in particular was when, during a Seafood feast in Halifax in Canada got to try oysters from different regions along with several different sauces. Very tasty and exciting!

The first time we attempted to buy and open oysters ourselves was in Cancale on the west coast of France, during our long campervan trip 2015. Our internet was poor, so googling instructions was almost impossible, which led to some bloodshed. But eventually we got the shells open, and were able to enjoy the delights.

Open oysters - how to do it!

The very first thing to do before opening and enjoying your oysters is to check that they are fresh, i.e. alive. Oysters should be kept cold and will keep for about five days if properly refrigerated. If they are open, smell bad or sound hollow when tapped, it is a sign that they are bad and should be discarded.

1. Place the oyster in a towel

Use a towel to protect your hands. Fold it a few times and place the oyster on the towel, flat side up.

2. Insert the knife

Feel free to use a special oyster knife. These have edges on both sides, making them perfect for the purpose. If you don't have one, you can use a mora knife or a construction knife (which we use in the pictures). Insert the tip of the knife at the "hinge" of the oyster.

3. Wiggle the knife

Now wiggle the knife, with gentle movements. Do not touch for hard, because then it is easy to slip with the knife. At the same time, some force may be needed to get the hinge to give way.

4. loosen the shell

When you feel the hinge release, loosen the upper shell and lift it off.

5. Loosen the oyster and serve.

The oyster is stuck in the lower shell. You can gently loosen it with a knife before serving. It is also possible to loosen the oyster with a fork at the table. Be careful that the liquid in the oyster stays in the shell and does not leak out. Then enjoy this delicacy of the sea!

Eating oysters - some tips

So, what is the best way to eat oysters? The most common way is to eat them raw, right out of the shell. After shucking them, you simply swallow the oyster together with the liquid, straight from the shell. You can certainly leave the oyster in your mouth for a while and chew it.

Flavouring?

You don't need any flavouring - the oysters have a lovely sea flavour of their own - but if you want to, you can 'spice things up' a bit. Many people like to drizzle a little lemon. We are among those who like to add a little stronger flavouring. Some people think you "ruin" the oyster with strong flavours, but we like that hot touch. It's simply a matter of taste! Here are some different flavours that you can try:

• Lemon
• Red wine vinegar
• Shallot vinaigrette
• Tabasco
• Sambal oelek

Cooking?

The most common way to eat oysters is raw, but you can also gratinate them if you wish. You open the oysters, put them on a plate, fill the shells with some flavouring and cheese, and then bake them in the oven.

Drinks?

The most common drinks are white wine, sparkling wine or champagne. We have also read that porter (dark top-fermented beer) can be served with the oysters. For ourselves, we have decided to serve a Dry Martini. It adds a little sting!

15 facts about oysters

Here we have also collected some exciting facts about oysters. The information has been collected from Ostronakademien.se, Ostronguiden.se, Havochvatten.se, Klemmingsdyk.se and Wikipedia.

1. Oysters are a 'mollusc'

Oysters (Ostreidae) are a type of mollusc that lives in shallow, salty waters. Along with other molluscs, crustaceans and echinoderms, the oyster is also considered a crustacean.

2. The shell is made of lime

The oyster's shell is in two parts and is made of calcium. The animal has a soft body and a strong muscle, which they use to keep the shell closed.

3. Food consists of plankton

Oysters feed on plankton. They use their gills to filter these plankton from water.

4. Oysters undergo sex change

Oysters reach sexual maturity as males, but during their life they change sex depending on temperature and nutritional conditions. If the summer temperature is 15-16°C, they can change sex and become females every three to four years.

5. Animals can live to be over 30 years old

An oyster can live for over 30 years. When they are that old, they can have a shell diameter of over 30 centimetres.

6. Oysters are alive when you open the shell

Fresh oysters that you plan to eat should be alive when you open the shell.

7. The delicacy was already eaten in the Stone Age

In Sweden, oyster shells have been found in kitchen waste from both the Stone and Bronze Ages, and even the Vikings ate oysters. From the 17th century onwards, Swedish courts have feasted on the delicacy, delivered from the Swedish west coast.

8. The French eat the most oysters in the world

The French are the world's largest consumers of this delicacy. In France, more than 30 oysters are eaten per person per year. Most of the oysters we eat in Sweden are imported from farms in France.

9. In Sweden there are two varieties

The European oyster (Ostrea Edulis) is the variety traditionally found in Sweden. Since 2006, the Pacific or Japanese giant oyster (Crassostrea gigas) has also been found in the wild. The new species presents opportunities, but also challenges as it spreads quickly and needs to be thinned.

10. Tides facilitate oyster farming

Oysters are cultivated in several places, including the French Atlantic coast where the large tidal differences make the work easier. During low tide, the farms are accessible by tractor and for turning the oyster baskets. The tides keep the water fresh and force the oysters to open and close, resulting in a firmer texture. In the Mediterranean, 'elevators' are used instead to mimic the tides.

11. Oyster fishing is not free

Oyster fishing is not free in Sweden. Almost all waters are owned by public or private landowners, and you need the landowner's permission to harvest the animals.

12. oyster fishing in Sweden is done with nets or by divers.

Oysters used to be collected with large rakes dragged behind boats, but this is now forbidden because of the destruction of the seabed. Today, fishing is done either with a net or by divers.

13. You can experience 'oyster safaris' on the West Coast

You can book an 'oyster safari' on the West Coast. This means taking part in oyster fishing with binoculars and nets, and if you have a diving licence you can also try oyster diving. Of course, there's also a chance to taste the delicacies.

14. Oyster Day is in September

The oyster premiere always takes place on the first Saturday of September. This day is called 'Oyster Day' and has been established by the Oyster Academy. However, oysters can be fished all year round in Swedish waters.

15. Every year the World Oyster Shucking Championship is organised

Every September, oyster lovers compete against each other in the World Oyster Shucking Championship. The competition is organised during the annual International Oyster & Seafood Festival in Ireland. Galway.

More tips on oysters?

Do you like oysters? Do you have more tips or maybe some exciting stories related to the delicacy? Please tell us!