Top 10 reasons to eat oysters on the half shell.

1)      They are scientifically proven give you an extra zing in your swing. Consume prior to getting busy with your hunny on a Friday night and relish in the affect.

2)      They are crisp and firm during the fall and winter months. Reow! Oyster season is upon us. I recommend Wellfleets from Cape Cod, MA and Pemaquids from Damariscotta River, ME.

3)      Their unique taste is a perfect example of “umami”, the sixth taste (after sweet, salty, sour, bitter and spicy), aka they taste like the sea.

4)      Because you are an adult and it’s about freakin’ time you started acting like one. Man up and eat an oyster for cryin’ out loud.

5)      Oysters are high in magnesium, zinc and other minerals, they are also NOT FATTENING AT ALL. You would literally have to eat 276 oysters per day to get enough calories to sustain life purely from oyster consumption (Rowan Jacobson, The Oyster Guide).

6) Fresh, briny oysters will knock any hangover out on its ass. The salty liquor is the oral equivalent of jumping bare-ass naked into the cold ocean.

7)Because eating them shucked right out the shell is wayyyyy cooler than eating them out of some fancy lame soup spoon.

8) Mignonette is so mouthwatering and oysters are the perfect way to enjoy mignonette without looking crazy as you drink it straight.

9)Historically speakin', New York City is the oyster capital of the country! During the 1920's if you told your folks you were going to a visit to NYC they would tell you to be safe and enjoy the oysters (Mark Kurlansky, The Big Oyster).

10) Oysters are good for the environment. Those of you who want to eat a "sustainable" harvest should tune in. Oysters are bi-valve filter feeders that naturally purify the waters.

If you love oysters, check this blog out: two more oyster loving fish babes.

Cahoon Oysters

John Dory, Beausoliel Oysters, Pemaquid Oysters11/16/10

John Dory Story of Glory:

"Zeus Faber" was an ambitious John Dory that lived off the coast of New Zealand. He was always easily distinguishable with his minute sharp scales and a large black dot on the side of its head. All of the other fish made fun of Zeus because of his pathetic swimming capabilities and his funny scientifical name.  The only thing he really had going for him was his olive green camouflage coloring, sharp spiny fins for defense against predators and long expandable snout used to capture his prey. One day Zeus was meandering around his favorite reef munching on sardines, cuttlefish and the occasional squid when BAM! He was caught, packed into a box on ice and shipped off to New York City. When he arrived he was pronounced dead as a doornail, in a state of rigor mortis.  From fish heaven his soul peered down upon his lifeless mortal cadaver. Instead of feeling depressed about leaving this world, he was thoroughly psyched about having ended up at the market. At first he was a little worried that whoever tried to fillet and cook his delicate flesh would screw up, forever foiling his fish legacy. However, upon reminding himself that all chefs who buy his species are highly capable of such a feat, he calmed down. Finally he could "rest in peace" knowing that he would be forever canonized as a prized and beloved morsel. Breaded and lightly seared, plated next to diver scallops and organic asparagus, his body ended its stint on this earth. He was then served to an overworked and underpaid female attorney on the Upper East Side attending a slightly awkward first date with a dude she met on Match.com.


Pemaquid Oysters: Another brilliant oyster from the deepest holes of the Damariscotta River, Maine.
This briny and lemony delight of an oyster is sure to turn heads this season as it struts its stuff down the runway. Have you been looking for a exciting East Coast oyster that will leave your patrons saying "HUZZAH!"?  Well, here it is.

Beausoliel Oysters: New Brunswick, Canada
The so-called "pinnacle of perfection" among oysters. This East Coast bi-valve can't really be blamed for constantly one-upping its brethren. Chicks dig the perfectly formed, adorable little shell of the beausoliel. The firm, not-too-briny and not-too-sweet meat of this oyster tastes so balanced and harmonious that after only one, you will find yourself living in a world of underwater nirvana.