N.C. Oyster Week: We ask experts the best way to try one for the first time
As delicious as oysters are, it’s difficult to believe that more people aren’t eating very much of them. Research from NOAA fisheries said oyster harvests have been trending downward and consumption has remained stagnant.
In fact, Chris Matteo, president of the N.C. Shellfish Growers Association, said that only a small percentage of Americans, less than 5%, eat oysters.
“That is probably higher along the coast,” he said. “But still, there’s a lot of room from growth.”
And there are a lot of reasons to eat oysters – it's good for the environment and they are nutrient dense. Most everyone in the oyster business said they have had conversations with people who want to try their first oyster – or are at least being encouraged to do so.
So, what’s the best way to make sure that experience is enjoyable? Here are the answers from a few experts.
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Chris Matteo, of Chadwick Creek Oysters in Bayboro, N.C.
“Not everyone wants to eat raw oysters," he said. "It's a texture thing and I understand that."
What he suggests is a recipe developed decades ago at the famous Drago's seafood restaurant in New Orleans.
"It's basically chargrilled oysters with cheese and butter," he said. "It's the gateway to oyster enjoyment."
In fact, one recipe for the oysters calls for garlic, black pepper, parsley, oregano and parmesan and Pecorino Romano cheese.
Holden Davanzo, of Anchored Life Oyster Farm in Sneads Ferry, N.C.
For the really apprehensive, she suggests fried oysters or oysters Rockefeller, where oysters are baked with cheese, herbs and extras like bacon or spinach. But often, the conversations she has with people are at her oyster roasts.
"They see other people slurping them up and commenting on the brininess. Or how the flavor changes with different toppings or what drink they’re pairing it with," she said. "I suggest they try it lightly steamed on a cracker and with a couple of drops of lemon... and I remind them to chew the oyster. So many first timers try to swallow it whole."
From there, they may want to try her personal favorite, with bit of Sutler’s Gin and lime on top.
"It’s like a gin martini in an oyster shell," she said.
Chef Dean Neff, of Seabird restaurant in Wilmington
“When it comes to eating raw oysters, I tell people to think about the ocean,” he said.
That way, people are concentrating on the flavors and not the texture. He recently talked someone through the process of eating a raw oyster for the first time during a television appearance.
“So, it had to be done on camera,” he said.
But it works and is his go-to for first timers.
"Once you put it in your mouth, that's what you think about, the ocean."
This article originally appeared on Wilmington StarNews: What's the best way to try a North Carolina oyster for the first time?
