Coffin Bay boasts the freshest Oysters in Australia, the clear, unpolluted waters of the South are unchallenged anywhere in Australia, but overall, Australia is home to amazing seafood, and of course our Oyster. Here are some tips on ensuring you buy the best every-time!
NUMBER ONE Rule is: When out shopping – always buy your seafood last!
- They should close tightly when tapped
- Keep it cold during the trip home ( your local seafood market should supply then on ice)
- Discard any oysters that don’t close; this is an indication that the shellfish are dead.
- They should have a mild odour, similar to the ocean.
- Live oysters should be free of cracks
Live Oysters will remain alive for up to seven days in the refrigerator when stored at a constant 5 degrees in a container with the lid slightly open and drain excess liquid daily
- Oysters have a fresh odour when freshly shucked.
- A clear, slightly milky or grey liquid should surround freshly shucked oysters.
Shucked oysters can last up to up to five days, but they are better when fresh!
HOW TO PREPARE YOUR OYSTERS:
- Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
- After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
- Always marinate seafood in the refrigerator.
- Discard marinade; it contains raw juices which may harbour bacteria.
- When marinade is needed for basting reserve a portion before adding raw seafood.
- Wash live oysters thoroughly under cold running water prior to cooking.
- Steamed or grilled: cook until shell opens.
- Shucked oysters: bread and fry in oil for 3 to 4 minutes at 190 C
- Shucked oysters: bake for 10 minutes at 220 c