It’s oyster season—and by that we mean the delicacy tastes really good with a glass of rosé on a hot summer day. Eager to become better versed on the topic, we visited one of LA’s premier seafood destinations, Blue Plate Oysterette, for an informational tasting with their executive chef Jason. In the process, we learned a few things too good to keep to ourselves. Watch the full video here, and check out some of our favorite fun facts below.
Oysters 101: 5 Fun Facts from Chef Jason
- Oysters are sexually fluid creatures and switch back and forth between male and female identities throughout their lifetime.
- Oysters are the ocean’s natural filters and clean between 30 to 50 gallons of water a day.
- If you’re going to buy oysters to serve, make sure they are cold at the market and kept chilled in your kitchen until you are ready to shuck them. Serve immediately after shucking—do not let them sit out.
- East coast oysters are typically saltier—Chef Jason equates it to “drinking the ocean”—while west coast flavors are generally sweeter, with a more subtle taste.
- The metal taste you might experience when eating an oyster represents its minerality, and is a product of where its raised. (For example, oysters that come from water with muddy/sandy bottoms taste different than those with rock/stone bottoms.)
