Ange from iYellow Wine Club, stops into her favourite Oyster house to learn a little bit more about them.
Tags:Introduction to Oysters,Le Gourmet TV,legourmet.tv,oysters
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Angela: Hi everybody welcome to Le Gourmet TV I’m Angela from the other wine club and I’m here with Patrick at Pure Spirits Oyster bar and grill down into distillery district, a happening spot for the winter that’s for sure. Come and get some fresh oysters and wine and he’s here and going to helps us figure out what different type of oysters we have and then I’m going match some wine and some of the oysters.
So Patrick maybe you can tell us and you’re going to check a few oysters here for us. What do we got going on here?
Patrick: Yeah we have kind of variety of oysters from the east and west coast of Canada. We’re starting off with the Bosley oyster which is a new brand of oyster, very salty, very small. It kind of translucent, very easy on your palate to eat then we’re going to go what we call Malpeque oyster which is from Prince Edward Island similar to a raspberry point which is the next one over here in line. Like I said very salty, kind of a lettuce flavor towards the end of the finish of the oyster, its base to your training real oyster as well as we call it.
Then we’re going to start with some west coast product, very meaty, rich butter in flavor. Kumamoto specific oysters what we have today. Kumamoto is actually Japanese oyster as cultivated in a Washington state and you’re just going to see how different each of them is flavors, textures and everything with it so—
Patrick: So it’s pretty much easy to check on oyster. Wrap with your two fingers around the base of it. Just wedge your knife in, give it a wiggle cope it up with your index finger and your thumb and basically of laws of physics just go straight at the back and cook the oyster. Always take a look under the back into the oyster. You know if any shell, any dirt that might be in the oyster and just shoot forward. Remover your oyster and place on top with some ice.
Angela: You make it look so simple.
Patrick: It is quite simple.
Angela: So ideally when you do it oyster you have to eat them fresh right?
Angela: When you buy them, eat them fresh.
Patrick: Yup, you need them basically right away, never have an oyster around for too long. They can last for maybe a five days in your fridge but you know don’t keep them in water or keep on them ice or just even wet cloth on top of it will be perfect for it.
Angela: Or just when you need them. I mean that’s easier.
Patrick: Come down to per piece or anything.
Angela: So what’s this one of your —this is Malpeque right now?
Patrick: Yep this is the Malpeque oyster from Prince Edward Island. Like I said very lettuce finish towards the end, somewhat salty, most people that never had oysters usually start off with the Malpeque oyster.
Patrick: Just because it is a lot easier to eat and it’s not very meaty and kind of just slice down your, throat so once again wrap your fingers around the bottom of the oyster. Wedge your knife in, give a little pop. Wrapping up with your index finger and your thumb and every oyster the same, you just want to cut right to the back and slice it off. Put your oyster around, clean out any dirt and either the shell and that’s two.
Angela: So what would you think and you know out of all the ones we have here the most popular?
Patrick: The most popular oyster is probably a Malpeque oyster.
Angela: The one that we just did?
Patrick: The one that we just did, also the Kumamotos, which we’re going to get to next, it all depends on your palette and what you really like but those are the two popular oysters that I find that I shock the most actually down here.
Angela: So oyster are a lot like wine. They take on the character six of whether are from.
Patrick: That’s right.
Angela: So we’ve got there’s many—how many type of oysters in the world? Would you say?
Patrick: Thousands. Just in Canada alone and from what we get we probably get maybe 40 different types of oysters throughout the season. Canada is great for oysters because we have both the oceans and we’re actually one of the best place is to get oysters from because it such a large variety of oysters in Canada. And in different textures so—