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A dare. An interest. A southern specialty. These are enticements you heeded in your intro to Louisiana oysters. Nevertheless, the mystique of oysters could possibly discourage some home cooks away. The Louisiana Seafood Board brings a handy guide to you to selecting and preparing oysters, so you can provide this treat fearlessly. Browsing To address possibly provides aids you might tell your family friend. What Do Oysters Seem Like? Oyster meats are cream to light-brown with a silky texture and decorative edges. Avoid cozy white oysters since they are filled with water. Oysters shouldn't be floating, but packed closely-with a maximum of 10 water. Get more on our favorite related essay - Browse this webpage this page is not affiliated. Oysters can be found in pints or quarts. The pots should be clean. Check for government- required information best-if-used-by date, interstate seafood permit #, fat, place of origin, and nutrition facts. Just How Do Oysters Smell? Oysters have a clean water smell. Identify more on the affiliated essay - Hit this web site thumbnail. Never get oysters by having an smell. How Much Is One Serving? La oysters are available year-round and vary in size from season to season. Slim oysters come as much as 30 to the pint. Moderate or fat oysters come 1-6 to 18 per pint. In either case, a pint is approximately three servings. What Do Oysters Taste Like? American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are in reality the same animal. The truth is, there is only one oyster that is indigenous to the Gulf and Atlantic coasts. However, like fine wines, oysters have delicate nuances in flavor-depending o-n where they are cultivated. In a blind taste test by an in-dependent researcher, customers decided Louisiana oysters over the others sold in-the U.S. 85 of the full time. Try this original Louisiana oyster favorite. Get further on our favorite related essay - Click here image. Conventional La Oyster Stew 4 portions 11/2 pints moderate Louisiana oysters 1/2 cup shallots, diced 1 pint milk 2 Tbsp. But-ter Salt & pepper to taste Over a high heat, saut shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Convenience in oysters. Simmer until oyster edges furl (3-5 minutes). Include salt & pepper. Serve with crackers..