How to spot a good-quality oyster this Christmas
We are smack bang in the middle of the perfect season for oysters – it's the taste of Christmas and summer rolled into one.
The delicious seafood delicacy and aphrodisiac will be served as an entrée on Christmas lunch tables all around Australia. But how can you spot a good quality, fantastic-tasting oyster?
Award-winning Sydney chef John McFadden, who was recently crowned Seafood World Champion at the World Food Championships, shared his expertise with 9Honey Kitchen on what to look for when shopping around for oysters.
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Oysters should smell like the ocean and be plump full of flesh. Getty Images/iStockphoto
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According to McFadden, a fresh and healthy oyster should look and smell a certain way.
"It should still smell of the ocean and liquid should also be present in the oyster," he explains
If an oyster still has the unmistakable smell of ocean breeze and seawater, it means it is freshly shucked and still good to eat. It should give off a "mild and fresh" smell.
However, if the oyster is warm to the tough and gives off an unappealing odour, it means the shellfish is about to or is already spoiled.
In Australia, Sydney rock oysters are the go-to choice for Christmas, as they are available in spades from August until March.
Chef John McFadden prefers to serve his oysters ice cold with lemon and pepper. Instagram
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A first-rate oyster worth your hard-earned money, McFadden explains, should be "plump" and "solid in colour".
"The meat should reach the end of the shell," he adds.
There are countless ways to serve oysters, but the seafood master says the ultimate way is raw, ice cold with only a sprinkle of dressing.
"Keep them well chilled, serve on ice with fresh lemon and cracked pepper," he advises.
Sydney rock oysters are in season during Christmas. Instagram
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For oyster novices who are hesitant to sample a delicious bivalve at any time of the year, chef Sean Connelly previously gave 9Honey Kitchen his sage advice.
"Pacific are the best variety for an oyster novice to try, as they have a much gentler flavour," the executive chef at The Morrison Bar & Oyster Room said.
"Again, simply serve them with some lemon and extra virgin olive oil to enhance those natural flavours, or add a dash of balsamic vinaigrette, which gives it a lovely acidity and kick.
"When your confidence grows, try the more pungent and funky Rock oyster and if you like them, then throw away the training wheels and just go for it."
Find 9Honey Kitchen's favourite recipe for fresh oysters here.
