this seafood is harvested the world over and each location showcases different
and each location showcases different
and each location showcases different characteristics hi I’m Rebecca Bratton
characteristics hi I’m Rebecca Bratton
characteristics hi I’m Rebecca Bratton and welcome to watchmojo.com and today
and welcome to watchmojo.com and today
and welcome to watchmojo.com and today we’ll be learning about the different
we’ll be learning about the different
we’ll be learning about the different types of oysters
types of oysters
types of oysters people think there’s only one kind of
people think there’s only one kind of
people think there’s only one kind of oyster oyster tastes a certain way it’s
oyster oyster tastes a certain way it’s
oyster oyster tastes a certain way it’s a Malpeque is this that there are
a Malpeque is this that there are
a Malpeque is this that there are thousands and thousands of different
thousands and thousands of different
thousands and thousands of different kinds of oysters in the world there’s
kinds of oysters in the world there’s
kinds of oysters in the world there’s 2,500 different oysters in France alone
2,500 different oysters in France alone
2,500 different oysters in France alone each oyster depending where it grows the
each oyster depending where it grows the
each oyster depending where it grows the river the flavor the plankton it’s
river the flavor the plankton it’s
river the flavor the plankton it’s eating everything is gonna affect that
eating everything is gonna affect that
eating everything is gonna affect that oyster you’re gonna have a different
oyster you’re gonna have a different
oyster you’re gonna have a different waste or with a different shallot if it
waste or with a different shallot if it
waste or with a different shallot if it look a different taste a different
look a different taste a different
look a different taste a different texture so what we have here is we’re
texture so what we have here is we’re
texture so what we have here is we’re gonna have five different oysters I’m
gonna have five different oysters I’m
gonna have five different oysters I’m gonna express a little bit of what our
gonna express a little bit of what our
gonna express a little bit of what our always shouldn’t be from here and from
always shouldn’t be from here and from
always shouldn’t be from here and from around the world we’re gonna start off
around the world we’re gonna start off
around the world we’re gonna start off with the Maritimes New Brunswick this
with the Maritimes New Brunswick this
with the Maritimes New Brunswick this Maritime oyster a little bit big for
Maritime oyster a little bit big for
Maritime oyster a little bit big for these guys but you’re gonna see this
these guys but you’re gonna see this
these guys but you’re gonna see this beautiful brownish hue on there the
beautiful brownish hue on there the
beautiful brownish hue on there the shell is brown on top and on bottom
shell is brown on top and on bottom
shell is brown on top and on bottom these are gonna have a very unique
these are gonna have a very unique
these are gonna have a very unique flavor these village Bay’s have a little
flavor these village Bay’s have a little
flavor these village Bay’s have a little bit of a butter lobster flavor on the
bit of a butter lobster flavor on the
bit of a butter lobster flavor on the end pellet taste
end pellet taste
end pellet taste next we’re gonna move down to
next we’re gonna move down to
next we’re gonna move down to Massachusetts for another one of my
Massachusetts for another one of my
Massachusetts for another one of my favorite oysters and these are the
favorite oysters and these are the
favorite oysters and these are the choppers choice the meat is nice and
choppers choice the meat is nice and
choppers choice the meat is nice and firm and plump and you’re gonna see the
firm and plump and you’re gonna see the
firm and plump and you’re gonna see the thing that’s gonna distinguish this is
thing that’s gonna distinguish this is
thing that’s gonna distinguish this is is beautiful sort of calcium worm
is beautiful sort of calcium worm
is beautiful sort of calcium worm decoration that affects the outside of
decoration that affects the outside of
decoration that affects the outside of the shell not the inside just the
the shell not the inside just the
the shell not the inside just the outside and it’s gonna have all these
outside and it’s gonna have all these
outside and it’s gonna have all these really complex beautiful flavors that’s
really complex beautiful flavors that’s
really complex beautiful flavors that’s what this oyster is all about we’re
what this oyster is all about we’re
what this oyster is all about we’re gonna go for different species
gonna go for different species
gonna go for different species altogether this is Krasnov stirring
altogether this is Krasnov stirring
altogether this is Krasnov stirring gigas or AG I guess this is a West Coast
gigas or AG I guess this is a West Coast
gigas or AG I guess this is a West Coast oyster originally Japanese this is a
oyster originally Japanese this is a
oyster originally Japanese this is a totally different species of a very
totally different species of a very
totally different species of a very different flavor where the East Coast
different flavor where the East Coast
different flavor where the East Coast are gonna be sea grass chicken stock
are gonna be sea grass chicken stock
are gonna be sea grass chicken stock hints of ocean water these are gonna be
hints of ocean water these are gonna be
hints of ocean water these are gonna be creamy
creamy
creamy seaweed cucumber hints of melon
seaweed cucumber hints of melon
seaweed cucumber hints of melon underneath there you’re gonna see the
underneath there you’re gonna see the
underneath there you’re gonna see the beautiful ridging that happens in these
beautiful ridging that happens in these
beautiful ridging that happens in these oysters much more fragile and you’re
oysters much more fragile and you’re
oysters much more fragile and you’re gonna see the difference in the coloring
gonna see the difference in the coloring
gonna see the difference in the coloring and the ridging the flaking of the
and the ridging the flaking of the
and the ridging the flaking of the shells very very different oyster next
shells very very different oyster next
shells very very different oyster next we take that same species of oyster that
we take that same species of oyster that
we take that same species of oyster that Chris Auster gigas to Europe where was
Chris Auster gigas to Europe where was
Chris Auster gigas to Europe where was transplanted in the 1950s after World
transplanted in the 1950s after World
transplanted in the 1950s after World War Two and we have our beautiful Irish
War Two and we have our beautiful Irish
War Two and we have our beautiful Irish clarin bridge oyster so we’re gonna see
clarin bridge oyster so we’re gonna see
clarin bridge oyster so we’re gonna see also the effect of marijuana and oyster
also the effect of marijuana and oyster
also the effect of marijuana and oyster so just like there’s terroir for wine
so just like there’s terroir for wine
so just like there’s terroir for wine because that’s where the vine grown in
because that’s where the vine grown in
because that’s where the vine grown in the ground the terroir these oysters
the ground the terroir these oysters
the ground the terroir these oysters grow in the water so we have the
grow in the water so we have the
grow in the water so we have the marijuana and marijuana is going to
marijuana and marijuana is going to
marijuana and marijuana is going to affect these oysters in a different way
affect these oysters in a different way
affect these oysters in a different way where this one is creamy seaweed into
where this one is creamy seaweed into
where this one is creamy seaweed into cucumber/melon this one is going to be
cucumber/melon this one is going to be
cucumber/melon this one is going to be seaweed but this I
seaweed but this I
seaweed but this I receiving this beautiful fresh Irish
receiving this beautiful fresh Irish
receiving this beautiful fresh Irish seaweed and the thing is going to
seaweed and the thing is going to
seaweed and the thing is going to distinguish it is the taste of
distinguish it is the taste of
distinguish it is the taste of minerality but like having a single
minerality but like having a single
minerality but like having a single silver penny on your tongue all the
silver penny on your tongue all the
silver penny on your tongue all the while while you’re eating it absolutely
while while you’re eating it absolutely
while while you’re eating it absolutely an amazing oyster and those are the
an amazing oyster and those are the
an amazing oyster and those are the different kind of oysters now what do
different kind of oysters now what do
different kind of oysters now what do you eat your oyster with well ultimately
you eat your oyster with well ultimately
you eat your oyster with well ultimately that’s up to the individual but there’s
that’s up to the individual but there’s
that’s up to the individual but there’s a few different standard classics one is
a few different standard classics one is
a few different standard classics one is the classic mini net and mini net is a
the classic mini net and mini net is a
the classic mini net and mini net is a classic accompaniment I make mine with a
classic accompaniment I make mine with a
classic accompaniment I make mine with a little bit of Prosecco vinegar and
little bit of Prosecco vinegar and
little bit of Prosecco vinegar and finely diced shallots so you could take
finely diced shallots so you could take
finely diced shallots so you could take your you can take your shalad and you
your you can take your shalad and you
your you can take your shalad and you give it a nice little fine chop this is
give it a nice little fine chop this is
give it a nice little fine chop this is great for first-time moister eaters
great for first-time moister eaters
great for first-time moister eaters because it gives a little texture to the
because it gives a little texture to the
because it gives a little texture to the oyster where they’re afraid of having a
oyster where they’re afraid of having a
oyster where they’re afraid of having a little bit slimy this is gonna give a
little bit slimy this is gonna give a
little bit slimy this is gonna give a little crunch and a little texture to it
little crunch and a little texture to it
little crunch and a little texture to it so we chopped that up nice and finely
so we chopped that up nice and finely
so we chopped that up nice and finely put that in a little mix with a little
put that in a little mix with a little
put that in a little mix with a little bit of the vinegar in there you’re gonna
bit of the vinegar in there you’re gonna
bit of the vinegar in there you’re gonna get a little effervescence a little
get a little effervescence a little
get a little effervescence a little oniony Ness if you leave it in longer
oniony Ness if you leave it in longer
oniony Ness if you leave it in longer it’s gonna be more oniony another way is
it’s gonna be more oniony another way is
it’s gonna be more oniony another way is fresh lemon beautiful fresh lemon just a
fresh lemon beautiful fresh lemon just a
fresh lemon beautiful fresh lemon just a nice accompaniment very important tip
nice accompaniment very important tip
nice accompaniment very important tip though I see people come to the
though I see people come to the
though I see people come to the restaurant they pour lemon over
restaurant they pour lemon over
restaurant they pour lemon over everything just put it on the second
everything just put it on the second
everything just put it on the second before you eat it because what happens
before you eat it because what happens
before you eat it because what happens when you put lemon on protein it cooks
when you put lemon on protein it cooks
when you put lemon on protein it cooks it it denatures in so just do that the
it it denatures in so just do that the
it it denatures in so just do that the minute before you’re gonna get that
minute before you’re gonna get that
minute before you’re gonna get that fresh lemon taste and the great taste of
fresh lemon taste and the great taste of
fresh lemon taste and the great taste of the oyster and finally fresh grated
the oyster and finally fresh grated
the oyster and finally fresh grated horseradish horseradish is a classic
horseradish horseradish is a classic
horseradish horseradish is a classic accompaniment as well and the flavor of
accompaniment as well and the flavor of
accompaniment as well and the flavor of the horseradish comes out when you start
the horseradish comes out when you start
the horseradish comes out when you start to grind it so the more you grind it the
to grind it so the more you grind it the
to grind it so the more you grind it the more that flavor is gonna come out I use
more that flavor is gonna come out I use
more that flavor is gonna come out I use a microplane to get this beautiful soft
a microplane to get this beautiful soft
a microplane to get this beautiful soft texture that’s just gonna melt in your
texture that’s just gonna melt in your
texture that’s just gonna melt in your mouth you put that right on your oyster
mouth you put that right on your oyster
mouth you put that right on your oyster heaven there you go those are other
heaven there you go those are other
heaven there you go those are other classic accompaniments for oysters
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