Oysters 'Myths' and Facts

Oysters have been a favorite of food lovers and romantics throughout the centuries. The oyster has maintained a timeless mystique when it comes to passion. When Aphrodite, the Greek goddess of love, sprang forth from the sea on an oyster shell and promptly gave birth to Eros, the word "aphrodisiac" was born. Roman emperors literally paid for them by their weight in gold. The dashing lover Casanova also started his evening meal by eating dozens of oysters.

The oyster’s own love life is an interesting one. A single oyster can incubate up to one million larvae and may do so more than once a year. Some oysters repeatedly change their gender from male to female and back again, giving rise to claims that the oyster lets one experience both the masculine and feminine sides of love.

It's a long-standing belief that eating oysters, especially raw, will increase your libido. Is there fact behind the fiction? Oysters may have gained their reputation at a time when their contribution of vitamins and minerals to nutritionally deficient diets of the day could improve overall health, and so led to an increased sex drive.

Oysters do contain dopamine, a neurotransmitter that helps to govern brain activity and influence sexual desire in men and women. The passions produced from raw oysters, some have suggested, is linked to high levels of zinc and complex sugars and proteins.

Like all shellfish, oysters contain a variety of vitamins, minerals and heart-healthy Omega 3 fatty acids. Romance aside, oysters can contribute to a healthy, balanced diet. Like all shellfish, oysters are low in calories and saturated fats, and are also excellent sources of protein and contain omega-3 fatty acids. Like fish, shellfish contribute to health by providing essential minerals and vitamins such as iron, zinc, copper and vitamin B 12.

When are oysters available in Canada?

Canadians can enjoy fresh oysters twelve months of the year. Oyster aquaculture, or farming, complements the supply of fresh oysters at your local seafood counter when wild, commercially-harvested oysters are not available. Oysters are generally harvested at the time of year when they are in peak condition, when their meat is at their "fattest". Oysters need a period in the spring to recuperate from the winter before they reach a condition ideal for the retail market. Also, oysters spawn in the summer, which can alter their flavour and texture. Oysters are best eaten when they are not feeling frisky.

Oysters can also be harvested recreationally. It is a great way to get some fresh air, exercise and spend quality time with friends and family while enjoying Canada’s beautiful coastal areas.

Like all bivalve shellfish (mussels, clams, cockles), oysters are highly sensitive to the quality of water in the marine environment. They feed naturally on microscopic plants that can sometimes produce naturally-occurring marine biotoxins, which can build up in their tissues. Eating shellfish with high levels of these biotoxins can lead to serious and potentially fatal illness, which is why it is very important to purchase shellfish from a reputable source or retailer.

Exercise some common sense when harvesting shellfish. It is your responsibility to call the nearest Fisheries and Oceans Canada office (listed in the blue pages of your local telephone directory) to find out which areas are assigned as "open" for bivalve shellfish harvesting. An "open" area refers to a safe harvest area that is subject to monitoring and testing, and where harvesting is a legal activity. When an area is officially "closed", it is illegal to harvest bivalve shellfish in that area for any purpose, unless a special licence is issued. Shellfish closures are common during warm weather months and can occur at any time of the year, even during the "R" months. Before you head out, please take a few moments to inform yourself so you have an enjoyable and safe experience. Remember, call before you dig!

How do I Choose, Purchase, Store and Prepare Oysters?

However they are prepared, oysters are popular for their delicate, nutty flavour and briny tang. According to the Prince Edward Island International Shellfish Festival website, the secret to divine-tasting oysters is simplicity itself. Enjoy them raw on the half shell with a squeeze of lemon juice, a bit of wine vinegar or a few drops of Tabasco sauce or chilled vodka. They are also excellent poached in their own juice, fried in batter, baked or turned into a soup. Consult your favourite cookbook, on-line recipe search engine, seafood retailer or local newspaper’s food/lifestyles section for recipe and preparation tips.

Tips for shucking and eating an oyster

Opening an oyster requires some practice. It is recommended that you use an oyster knife, which has a strong, thick blade designed specifically for opening the shells.

Scrub the whole oyster clean with a brush under cold running water.
For protection, place a folded kitchen towel in the palm of your hand. Holding an oyster with the cupped side facing down, use the knife to pry into the oyster’s hinge (bottom, middle).
Twist the knife to pop off the top shell.
Gently slide knife along the inside of the top shell to loosen the flesh from the shell. Remove the top shell.
Run the knife under the flesh of the oyster meat to detach it from the bottom shell. Prepare as desired.

To eat a raw oyster on the half-shell:

Pick up the bottom shell, taking care not to spill the oyster liquid. Bring the broad end to your lips, tip the shell, tilt your head back and let it slide in. Tip: Take time to chew. Anecdotal evidence suggests that chewing helps to release the "romantic" qualities of the oyster into the body quicker.

What kind of oysters are available in Canada?

The majority of oysters seen and purchased in retail outlets are grown through aquaculture operations. There is a commercial Eastern (American) oyster harvest in Eastern Canada roughly between mid-September to the end of November.

Oyster farming began early in the 20th century on both coasts, where cultivation consisted of collecting seed and spreading them on shallow ocean beds where they could be protected from public harvest and predation. In the 1950s, the industry started the collection of wild juvenile shellfish on "spat collectors," which were placed on "nursery" grounds and grown to market size.

Oysters are farmed in British Columbia, Prince Edward Island, Nova Scotia and New Brunswick. The two main types of oysters farmed in Canada are Eastern and Pacific. Some of the best-known and "bar" favourite oysters are the Malpeque from Prince Edward Island and the Kusshi from British Columbia. There are three grades of oysters: choice, standard and commercial – with choice being the highest valued product. The shell and meat are both taken into account for these rankings.

There are two forms of the Eastern (American) oyster marketed from Atlantic Canada. The traditional-sized oyster is farmed or wild harvested when the shell measures over 8 cm (3 inches) in length from the hinge to the tip of the shell. It can take three to four years for a traditional-size oyster to grow from seed. The other form of Eastern (American oyster) is called the "cocktail" oyster. These oysters are less than 8 cm (3 inches) and take two-and-a-half to three years to grow from seed.

All Pacific oysters produced on the west coast of Canada were introduced specifically for aquaculture from Japan (Japanese, Yesso or Cupped varieties). The tiny Olympia oyster is the only Pacific variety native to the west coast that is making a come-back through oyster farming. The average cultured Pacific oyster is harvested when it reaches between 8 and 10 cm (3–4 inches) in length.

European oysters (Flat, Belon or Edible varieties) were introduced to Atlantic Canada in the 1970s and 80s to diversify the oyster farming industry. Since this species has very limited survival over the winter and is susceptible to the extreme coastal conditions, production in Canada has been limited. This species is generally sold at a size of 8 to 10 cm (3–4 inches) from the hinge to tip of the shell. It can take between three to four years for European oysters to grow to market size.

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