From Fox News · Peter Burke · · 50s
Why raw oysters miss best flavor, chef says
Celebrity chef explains why raw oysters often lack best flavor.
In brief
Celebrity chef explains why raw oysters often lack best flavor. Celebrity chef Andrew Zimmern says oysters' flavor depends on where they're harvested, not how they're cooked. Originally reported by Fox News.
Oyster flavor depends on location
Celebrity chef Andrew Zimmern says oysters taste of place based on water conditions and geography.
“Oysters really taste of place”
Oysters vary dramatically by location
Oysters harvested just a few hundred yards apart can taste very different: one sweet, one saline.
“One's very sweet, one's very saline”
Zimmern prefers coppery oysters
He likes oysters that taste like pennies and celery with enough salinity to carry the oyster.
“I like oysters that are coppery, taste like a cross between pennies and celery and have enough salinity to sort of carry the oyster”
West Coast oysters favored
Zimmern prefers West Coast oysters but notes East Coast growers are matching their flavor profiles.
“He's particularly fond of West Coast oysters”
Cooked oysters preferred
Zimmern says raw oysters are unremarkable but grilled, fried, or baked versions are better.
“I love cooked oysters”
The headline
Celebrity chef Andrew Zimmern says oysters' flavor depends on where they're harvested, not how they're cooked.
