My buddy Marc and I split on a case of Lac St-Simon oysters from the Mallet oyster company. These particular oyster have a salty taste to them. Oysters generally vary in tasted based on where they were collected. This variation in taste is due to the plankton the bivalves feed on.
I gained significant knowledge/experience with these little critters working for Joshua Bishop @ the Whalesbone Oyster House on Bank St. Shucking oyster is actually quite a process, Josh is ranked as one of Canada’s “TOP SHUCKERS”. Shucking refers to the act of removing the top part of the shell using a special knife exposing the meat of the oyster. The key for a good “shuck” is to not damage the meat.
Oysters are known to be a rich source of zinc, they are also considered an aphrodisiac. Gotta love’em!
Anneke (my girlfriend) and I enjoyed these on the half shell with a pineapple and rum sauce. I have more of these in the fridge, will post another preparation @ another time.