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Oysters

The Surprising Benefits of Oysters: Unlocking the Secrets from Under the Sea

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1. Introduction: Unveiling the Wonders of Oysters

Oysters have long been regarded as a delicacy and a symbol of luxury. However, their value extends far beyond their taste and status. Oysters hold a wealth of surprising benefits that can have a significant impact on our health and the environment. From their impact on water quality to their nutritional value, oysters are truly a treasure from under the sea. In this blog post, we will explore the many surprising benefits of oysters and the ways in which they can contribute to a healthier and more sustainable future.

2. The Nutritional Powerhouse: Exploring the Health Benefits of Oysters

Oysters are not only delicious, but they also pack a powerful nutritional punch. These shellfish are a rich source of several essential nutrients that can have a positive impact on our overall health. In this section, we will explore the various health benefits of oysters and how they can contribute to a healthier lifestyle.

1. High in Protein: Oysters are an excellent source of protein, which is essential for building and repairing tissues in our body. Protein also plays a crucial role in the production of enzymes, hormones, and antibodies. Including oysters in your diet can help meet your daily protein requirements and support healthy growth and development.

2. Rich in Vitamins and Minerals: Oysters are a good source of vitamins and minerals, including vitamin D, vitamin B12, zinc, iron, and selenium. Vitamin D is necessary for strong bones and immune function, while vitamin B12 is important for nerve function and the production of red blood cells. Zinc is essential for a healthy immune system, while iron helps transport oxygen throughout the body. Selenium acts as an antioxidant, protecting cells from damage.

3. Omega-3 Fatty Acids: Oysters are one of the best natural sources of omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are essential for brain health, reducing inflammation, and supporting heart health. Including oysters in your diet can help increase your intake of these beneficial fats and promote overall well-being.

4. Low in Calories and Fat: Oysters are relatively low in calories and fat, making them a healthy option for those watching their weight or looking to maintain a balanced diet. They are a lean source of protein and contain minimal saturated fat. Additionally, the fats present in oysters are mostly healthy unsaturated fats.

5. Boosts Immune System: Oysters contain various nutrients that can support a healthy immune system. The zinc present in oysters helps stimulate the production of immune cells and promotes their proper functioning. Including oysters in your diet can provide a natural boost to your immune system and help defend against illness and infection.

It is important to note that while oysters offer numerous health benefits, they should be consumed as part of a balanced diet. As with any food, moderation is key. Additionally, individuals with specific dietary restrictions or allergies should consult with a healthcare professional before incorporating oysters into their meals.

3. A Taste of Luxury: Oysters as a Culinary Delight

Oysters have long been regarded as a luxurious culinary delight, enjoyed by seafood enthusiasts all over the world. With their unique flavour and texture, oysters offer a taste experience unlike any other. In this section, we will explore the culinary aspects of oysters and why they are considered a gourmet delicacy.

1. Flavour Profile: Oysters have a distinctive and complex flavour profile that can vary depending on their origin. From briny and salty to sweet and buttery, oysters offer a range of flavours that can be appreciated by discerning palates. Each variety of oyster has its own unique characteristics, influenced by factors such as the water they are grown in and the presence of certain minerals. Whether enjoyed raw, grilled, or cooked in various recipes, oysters bring a depth of flavour that is sure to impress.

2. Versatile Culinary Ingredient: Oysters can be prepared and enjoyed in a variety of ways, making them a versatile ingredient in the culinary world. While raw oysters are a popular choice, they can also be grilled, fried, baked, or added to soups, stews, or pasta dishes. Their rich flavour and succulent texture make them a perfect addition to seafood platters, sushi rolls, or even as a standalone appetizer. Whether served as an elegant starter or the centerpiece of a main course, oysters add a touch of sophistication to any meal.

3. Pairing Possibilities: Oysters are known for their ability to pair well with a wide range of flavours and ingredients. From the classic combination of oysters and champagne to the more adventurous pairing with craft beers or premium white wines, there are endless options for pairing oysters with beverages. Additionally, oysters can be complemented by a variety of accompaniments, such as tangy mignonette sauce, zesty citrus flavours, or rich and creamy toppings like caviar or hollandaise sauce. The versatility of oysters allows for endless creativity in the kitchen and the opportunity to create truly memorable dining experiences.

4. Culinary Traditions and Celebrations: Oysters have been an integral part of culinary traditions and celebrations for centuries. From oyster festivals and seafood feasts to special occasions and holidays, oysters hold a special place in the hearts of food enthusiasts. In many cultures, oysters are associated with luxury, abundance, and celebration. They are often served as a delicacy during festive events, symbolizing prosperity and indulgence. Whether enjoyed at a grand banquet or a casual gathering, oysters bring a sense of occasion to any culinary experience.

To ensure the long-term sustainability of oyster aquaculture, responsible farming practices are essential. Oyster farmers adhere to strict regulations and guidelines to minimize environmental impact, employ sustainable harvesting techniques, monitor water quality, and implement responsible waste management practices. By embracing sustainable oyster farming, we can continue to enjoy the benefits of oysters while preserving the health and integrity of our oceans.

Fish, Foie Gras, Oysters, Salmon

Fresh for September

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OystersIt’s September and there’s an ‘r’ in the months, so the oysters are good. They’ve had all summer to grow and fatten, and now they are truly at their best – fresh and tasting of the sea. Traditionally, in France, oysters are eaten raw and in the shell, freshly delivered from the Atlantic ocean. The best way is to eat them with thin slices of rye bread, salted butter, and lemon juice. Some people add shallot vinegar, and that’s just fine too.

You may feel that oysters are a luxury food, but many poducts have come down in price over the years as producers improve their techniques and their efficiency. It used to be that people only ate foie gras on high days and holidays. It was a luxury item, produced traditionally, with care and respect for the animals, and appreciated with reverence. Nowadays, people want it year-round and they want it cheap. This has spawned an industry of mistreated, factory-farmed animals yielding tasteless, fatty foie gras.

Whole Duck Foie Gras from the South-West Half-Cooked My recommendation is to avoid foie gras altogether if you can’t be sure it has been produced artisanally and ethically. If, however, you get to visit an independent producer on your travels, or have a solid recommendation for one from a chef or discerning cook, buy a terrine de foie gras entier mi-cuit (half-cooked) in a jar and savour every bite. We always buy from Godard in the Dordogne region of France. They will ship direct to anywhere in the world.

Serve your terrine de foie gras cold, but not too cold, with sourdough bread, which complements the sweetness of good foie gras. The proper way to eat foie gras is to slice a bite-size piece with your knife and place it carefully on the bread. Don’t you dare try spreading it! Take a bite and let your taste buds take over.

Cold Smoked SalmonAnother luxury food item that has been ruined by the consumer’s insistence to eat it any old day of the year, but no willingness to pay the proper price for it, is smoked salmon. The consequence is factory-farmed salmon that are pumped full of drugs and chemicals to make them grow more quickly. They are destroying the environment, and the result is oily smoked salmon with little firm texture, that just tastes of fish and smoke.

*** Farm-raised salmon have more dangerous contaminants than wild salmon

*** Wild salmon has a better ratio of good-to-bad fats than farmed salmon

*** Farmed salmon isn’t as nutritious as wild salmon overall

*** Farmed salmon is more likely to be affected by pollution, parasites, and disease

*** Farmed-raised salmon are bad for the environment

I would much rather buy wild salmon and indulge just once a year, buying a couple of thin slices per person and savoring every bite with my eyes closed. (And if that falls outside the budget, organic smoked trout is a delicious, lower-cost, ethical option.)

Smoked salmon is typically served with warmed blinis, crème fraîche (sour cream will do), and a gentle squeeze of lemon juice.

Mind you, I guess we are spoiled when we are in France. Less than one mile away is an establishment called Olsen Bornholm which smoke their own wild salmon and Scandinavian and festive specialties. That suits me just fine!

Chinese Food, Isle of Man, Oysters, Personal Stuff, Seafood

France again (for a few weeks!)

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We got the work done on the house in Peel and ended up with a stripy stair carpet like a beach towel! (M-D can get a bit daring when the mood hits her!). Mind you, it suits the theme of the house which is intentionally “seaside” (we’re only three minutes walk from the beach). All the bedroom floors are now down to the original pine boards with a grey stain and a coat or two of matt sealer, so hopefully we can have a peaceful summer without too much disruption!

The trip back to France was uneventful. Since we came by car, we had two boat trips and a couple of long drives, but it gives us the chance to import and export stuff that’s not available in the other country. For example, when going from France to the Isle of Man, we took lots of Saucisson Sec because my mate Ken eats it till he bursts! We also took a couple of nice Jambon de Bayonne (an air dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France). In addition, there were lots of easy-to-find cooking ingredients and tins like Confit de Canard (prepared in a centuries-old process of preservation that consists of salt curing duck thighs and then poaching them in their own fat). We also took Foie Gras which is a fraction of the price in France than in GB. We get it delivered (along with the Confit de Canard) by Godard, an excellent producer in the South-West of France.

Coming back to France, we transport interesting stuff like Manx Kippers from Moore’s Kipper factory the last remaining traditional kipper curers. Moore’s produce traditional, oak fired, chimney smoked Manx kippers that taste like nothing else you will ever taste – 100% delicious (partucularly with Warm Potato Salad). We also bring curiosities for the family like Jelly Babies, Caramac, Chocolate Oranges and Custard – none of which are available in France.

So now our French grandchildren, Clémence and Eléonore, are impatiently waiting for a visit to The Island. We just booked their flights for mid April, so we’ll only be here in France for about four weeks before heading back! They’ll be expecting all the non-French lunch ingredients (like Pork Pie, Scotch Egg, Scallions etc.). Undoubtedly they will also hold us ransom for a visit to the Chinese Restaurant. In France, Chinese restaurants serve food that is more Vietnamese than anything else (Vietnam being a former French colony). So to get the more aromatic Cantonese food is a rare treat for our French visitors.

Last night, I had no doubt we were back in France. For dinner we had dozen oysters each with Pain Poilâne bread and salted butter followed by strawberries and cream. All washed down with a glass or two of chilled Edelzwicker from Alsace. Oysters in GB are at least twice the price than here (and generally don’t have the same quality and succulent taste). So there’s good and bad on both sides of the Channel. We’re fortunate in being able to get the best of both worlds… long may it last!

Pain Poilâne, incidentally, is produced in the Latin Quarter of Paris where it is sold at the original boulangerie on rue du Cherche-Midi. The worldwide demand for Poilâne bread is met in a facility located in Bièvres which produces around 15,000 loaves per day in 24 wood-burning ovens that are exact replicas of the ovens used at the Paris locations. These loaves are shipped worldwide – but it’s lovely getting the bread fresh the same day!

One day, Ramsey Bakery’s finest sliced dough – the next, proper bread using hand-crafted stone-ground flour, natural fermentation and a wood-fired oven. One day, the finest kippers in the universe, the next, hardly-smoked commercial herring in shrink-wrapped sauce!! Just kidding, but it does demonstrate how lucky we are to be able to reap the best of both.

Oysters, Salmon

Oysters, Cucumber, Smoked Salmon Sandwiches and a smile!

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OystersI just opened a couple of dozen oysters, which is one of our frequent Sunday evening treats when we’re in France (they’re too darn expensive in UK!) and, while I was doing so, I was smiling to myself about some fond memories of my childhood and, in particular, my mother. Before going into the kitchen to open the oysters, I had added a menu to NeedARecipe for Smoked Salmon and Herb Sandwiches. Okay, I know it doesn’t sound like a recipe but, as far as I’m concerned, anything that involves the preparation of food is fair game to be added to the site since I try to cater for absolute beginners as well as more seasoned cooks.

Smoked Salmon and Herb SandwichesAs I was writing the Smoked Salmon and Herb Sandwiches recipe, I pointed out how I had been raised in a vicarage so knew all about the famous cucumber sandwiches (yes, they really did exist!). I also pointed out that, since the art of food is as much presentation as it is taste, it was important to remove the crusts and cut the sandwiches into diagonals.

I remember as a child, the Mothers Union (or whatever they were) would gather once a week in the vicarage (a huge, draughty place that was knocked down after we left the parish!) for hymn-singing and sandwiches. The area was desperately poor so, for many, the temptation was probably more the sandwiches than the hope of redemption!

And my parents were far from wealthy, so the sandwiches really were filled with cucumber. However, my mother always made a point of trimming off the crusts and cutting them diagonally into four. The ladies of the parish (who were used to making great doorsteps for their men who worked in the nearby factories) were convinced they were being treated like royalty, even though they were only eating cucumber!

I also got to thinking about my mother and smoked salmon (the sandwiches were the link!)…

As my mother aged, she was less able to look after herself. Fiercly independent right to the end, she hated the idea of going into a retirement home but it was clear she was having problems coping. In particular, she was eating very little because, due to a heart condition, the effort of preparing food was just too much for her. At the time, I was working throughout Europe as Business Analyst for a US Corporation but I was earning more than my salary from the internet. So I talked with M-D (my very understanding wife) and decided to finish with my job and spend time helping my Mum. So I commuted on an almost monthly basis between France and The Isle of Man (a few weeks in France then a few weeks on The Isle of Man).

That’s the background!

One fine day, while I was on The Isle of Man, I collapsed and was rushed to hospital with pneumonia. A few days later, M-D came over from France and, because she’s a doctor, the hospital let me out into her care. So we went back “home” (my mother’s house) and settled in for a few days before returning to France to allow me to convalese.

When I had been whisked away, I knew more or less what was in the fridge. When I got back, the only thing to have been touched was some smoked salmon (now you see the link). And only one slice was missing, which meant that, during five days, other than some toast for breakfast, all my mother had eaten was a slice of smoked salmon. I guess you can understand why we felt she needed some help!

But here’s the rub… my mother had always said she didn’t like smoked salmon! So when I asked her about it, she replied that she thought she would try it out… but she still didn’t like it! Fine except that, the following morning, the whole pack was gone. The empty package was in the trash, but no sign of the salmon. So again I asked mother what had happened. “Oh,” she said, happy as anything, “I fed it to the seagulls!”

We couldn’t help laughing. In fact, we were convinced after that that there were even more seagulls than usual perched on the fence waiting to be fed. It must have seemed like a 5-star hotel to them!

What was the point of the story? None at all… just a memory that made me smile while I was opening oysters! Funny how food does that to you!!