A dare. Get extra resources on our favorite related link by visiting better business brokers. A local curiosity. A southern specialty. These are enticements you heeded in your intro to Louisiana oysters. However, the aura of oysters could possibly discourage some house cooks away. To learn more, please consider checking out: BookCrossing - businessbrokercord's Bookshelf.

The Louisiana Seafood Board brings a handy guide to you to preparing and selecting oysters, so you can provide this treat fearlessly.

What Do Oysters Look Like?

Oyster meats are cream to light-brown with a soft texture and decorative edges. Avoid fluffy white oysters because they are filled up with water. Oysters should not be suspended, but packed closely-with no more than 10 percent liquid.

Oysters can be found in pints or quarts. For extra information, please consider looking at: company website. The containers should be clean. Check for government- required information: best-if-used-by date, interstate shellfish permit #, fat, country of origin, and diet facts.

How Do Oysters Smell?

Oysters have a clear ocean smell. Never buy oysters having an scent.

How Much Is One Serving?

Louisiana oysters can be found year-round and range in size from season to season. Skinny oysters come as much as 30 towards the pint. Moderate or fat oysters come 1-6 to 18 per pint. In either case, a pint is about three amounts.

What Do Oysters Taste Like?

American oysters, Eastern oysters, Gulf oysters, or Louisiana oysters-they are in fact yet animal. The truth is, there is just one oyster that's indigenous to the Gulf and Atlantic coasts.

Nevertheless, like fine wines, oysters have delicate nuances in flavor-depending on where they are cultivated. In a blind taste test by an in-dependent researcher, people decided Louisiana oysters over others sold in-the U.S. If you think you know anything, you will perhaps fancy to check up about better business brokers. 85 percent of time.

Try this original Louisiana oyster favorite.

Conventional La

Oyster Stew

4 meals

1-1/2 pints moderate Louisiana oysters

1/2 glass shallots, diced

1 pint milk

2 Tbsp. But-ter

Salt & pepper to taste

Over a high temperature, saut shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Convenience in oysters. Simmer until oyster edges furl (3-5 minutes). Add salt & pepper. Serve with crackers..