I love your video so much !!! I have a BIG job interview for a server position at a very top restaurant tomorrow and I’m studying your menu and it’s helping like you wouldn’t believe !!! Can’t wait to raddle off your facts tomorrow :)
I love oysters but I got some and they were huge and were way too much in my opinion, the little small or medium ones are the only ones I’ll eat now , one oyster was the size of three at least and I thought it was going to be soooo good 😂
If you haven't figured out the answer in the five months you've posted this comment I'm still happy to answer you. I can't say which tastes the best, that'll always be your opinion, but here are some notes on what they each taste like. Clams are typically pretty small and salty, but they have a full meaty taste and texture, like a super full ravioli with hardly any pasta but miraculously hasn't burst. Cockles are like small clams, similar in taste and texture. Scallops are bigger and much more mellow in flavour, they pair great with purees or sauces and that makes them my personal favourite. Oysters are, like this video says, very distinguishable from each other. It's like talking about wine when mentioning alcohol, they are so different from each other sometimes. Fruity, metallic, creamy, sweet, bold, there's an oyster flavour for every taste. Mussels are like a meatier and less salty clam, they have the texture of a tender meatloaf. I love mussels for the sauces they can make, especially spicy ones.
I’ve tried them all (really) and the Chatham oyster from Chatham Mass. are my favorites. I was lucky enough to get ahold of some Belons from Maine 2 years ago - I would not describe them as tasting like a copper penny, but rather, tasting like zinc. They were a fantastic experience for any true oyster connoisseur. The Kumamoto oysters are cute but just too expensive to order them on a regular basis. Thanks for a great run-down on different oyster breeds available to us here in America.
You are so beautiful, and knowledgeable. I'm thankful that I have a 1/4 bushel on hand tonight. Otherwise, "you" would have me going looking for whatever is available. Great job young lady!
I found an Ostrea edulis shell on my beach Formby west coast of England UK, I've been trying to find out how to clean and polish it up, I don't know of you have any tips for that?
We spend a lot of time in Europe, Paris in particular, and when we buy oysters in a Poissonnerie of from the menu in a restaurant they do give the origin of the oysters but also the size of the oyster usually from 1 - 5, (2-4) are the most common. Would you mind doing a RUclips on oysters in France? Thanks
Wow! Didn’t realize there was so much to know about oysters. Just jade my first oysters a week ago and mad I waited so long. ThNk you for the information!
Let's see - in Québec we divide oysters into 3 broad categories (all Atlantic, mostly from New Brunswick but some from Nova Scotia or PEI). You got yer generic Caraquets (a big area) - nice cupping, good size, easy opening - these are the most common ones served in restos/bars for delivering volume of oyster fast. You got yer Malpeques (another big area) - usually have a bit of a hockey stick bend to them with rougher shell - kind of hard to open and detach without losing the juice. They tend to be the cheapest and so they are my favorite for home when I'm not in a hurry and have plenty of time to sip beer as I open them. Yummy! The final category are the 'fancies' - typically smaller oysters from very specific bays or flats that deliver very clean shells. There is a lot of variation and this is where you can spend some money really exploring the subtle variations of Canadian east coast oysters. Expect to pay top dollar for these in restos - but they are the best for beginners, I think.
Oysters found in the Gulf Coast are actually the same species as those native to the Atlantic Coast of North America! The differences in growing environment (water salinity, minerals, vegetation, temperature, etc) have a huge impact on how they turn out.
Got a question for anyone considered an expert on oysters. Not the taste or where they come from. But starting a small oyster bed/farm . So......Here is my question. Is it feasible, doable, practical to convert a inground swimming pool into a Oyster bed ? Let's use 2 scenarios. 1. I want to make a little extra money selling oysters to local restaurants. 2. I just LOVE oysters and want to grow them for my own consumption. If not, would it make a difference if the pool was a Olympic size pool ? Approximately 10-15 ' deep. I am NOT clueless and have some brain cells. I know you just can fill a pool up with water, add salt to mimic the ocean. I'm dumb, but not IQ-less. I realize that it would have to start out like starting a salt water aquarium . Starting cultures, microorganisms,and other critters have to be established first and a stabile PH level as well as a filtration system, AND food sources to keep the cycle of life going. BTW, I am not asking these questions cuz I want to try this. I love oysters and I'm only curious. I have a lobster taste on a shrimp budget Lol. But I can ALWAYS dream about hitting the powerball and starting up my own oyster beds in my back yard, right ? ❤😎👍🤞
better CLOSE UP ON THE OYSTER and a lot less on the presenter since the video was about the oysters not the woman would've been a whole lot more informative
Oysters are like penises and vaginas, depending where they are grown and who they are, they have different shapes and sizes and taste like oysters but if they're dirty then they taste like umami.
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Wow, amazing work. Just a fantastic introductory video. Thanks for sharing it.
So many bad videos about oysters out there. This one is perfect. Excellent. To the point. Generous and smart. Thank you.
I love your video so much !!! I have a BIG job interview for a server position at a very top restaurant tomorrow and I’m studying your menu and it’s helping like you wouldn’t believe !!! Can’t wait to raddle off your facts tomorrow :)
Mikey MOMO dude hows it going so far ? Whats the update
did you get the job?
Great video thankyou. 👍
Thanks Mrs!!
I was shucking Oyster the size of Softball! I sold about a1000 Oysters! Very good video my friend.
I love oysters but I got some and they were huge and were way too much in my opinion, the little small or medium ones are the only ones I’ll eat now , one oyster was the size of three at least and I thought it was going to be soooo good 😂
Best intro to oysters on RUclips! Keep up the good work!
I'm looking for a video about the difference and taste between clams, scallops, oysters, mussels, and cockles. Which taste the best?
If you haven't figured out the answer in the five months you've posted this comment I'm still happy to answer you. I can't say which tastes the best, that'll always be your opinion, but here are some notes on what they each taste like. Clams are typically pretty small and salty, but they have a full meaty taste and texture, like a super full ravioli with hardly any pasta but miraculously hasn't burst. Cockles are like small clams, similar in taste and texture. Scallops are bigger and much more mellow in flavour, they pair great with purees or sauces and that makes them my personal favourite. Oysters are, like this video says, very distinguishable from each other. It's like talking about wine when mentioning alcohol, they are so different from each other sometimes. Fruity, metallic, creamy, sweet, bold, there's an oyster flavour for every taste. Mussels are like a meatier and less salty clam, they have the texture of a tender meatloaf. I love mussels for the sauces they can make, especially spicy ones.
@@Korvisio Thanks! You're the best!
Scallops rule them all. Mussels and cockles are on the bottom.
Scallops for the win
I’ve tried them all (really) and the Chatham oyster from Chatham Mass. are my favorites. I was lucky enough to get ahold of some Belons from Maine 2 years ago - I would not describe them as tasting like a copper penny, but rather, tasting like zinc. They were a fantastic experience for any true oyster connoisseur. The Kumamoto oysters are cute but just too expensive to order them on a regular basis. Thanks for a great run-down on different oyster breeds available to us here in America.
What about Gulf of Mexico oysters?
You are so beautiful, and knowledgeable. I'm thankful that I have a 1/4 bushel on hand tonight. Otherwise, "you" would have me going looking for whatever is available. Great job young lady!
I would eat them all! Oh man, salivating at 4am...
The best snack when you crawl to the fridge in the middle of the night.
I found an Ostrea edulis shell on my beach Formby west coast of England UK, I've been trying to find out how to clean and polish it up, I don't know of you have any tips for that?
Very good info.... the switching of videos makes me dizzy!
Got these oysters from 99 ranch and sooo freaking huge. Size of my hand
Blades from the Carolinas would like a mention.
It’s Baja California not Baja Mexico
Not good camera angles in this video.
Prince Edward Island oysters are the best in the world.
This is amazing. Thanks!
Nice video. Says it all. But typo! "Develop your PALATTE" @ 4:20? Oops! can only be palate (mouth) or palette(of taste)
oh my god what does it matter hahahaha loser
Thanks, it's almost as educational as her video. I know, it's sad, that people care more about what they eat than how they spell... lol
Weirdest comment section…
What are hamus oysters
We spend a lot of time in Europe, Paris in particular, and when we buy oysters in a Poissonnerie of from the menu in a restaurant they do give the origin of the oysters but also the size of the oyster usually from 1 - 5, (2-4) are the most common. Would you mind doing a RUclips on oysters in France? Thanks
what tyoe are grown in the gulf... Alabama, Mississippi, Louisiana?
what about mirder point alabama and the designer oysters they grow?
Whatever types there are .... I just don't like the BIG types.
White = Nice
?
yeah i prefer the smaller ones... That European one ... yeah... no way.
interesting
Very good breakdown, it can be so confusing going back and fourth googling to find the information you given in this video.
Do clams and mussels belong to oyster family ?
Wow
Excellent, informative video. Thank you!
Not sure if I'm pronounce in correctly
shigoku, kusshi, and kumamotos are among my favorites.
I agree
@@OysterNinjaPc thanks my taste buds just got excited for oysters lol
Ahh Duu hopefully I’ll get some this weekend. I’ll make a video about them on my channel. Cheers
Wow! Didn’t realize there was so much to know about oysters. Just jade my first oysters a week ago and mad I waited so long. ThNk you for the information!
Very factual, consise, and relevant. Thank you.
Let's see - in Québec we divide oysters into 3 broad categories (all Atlantic, mostly from New Brunswick but some from Nova Scotia or PEI).
You got yer generic Caraquets (a big area) - nice cupping, good size, easy opening - these are the most common ones served in restos/bars for delivering volume of oyster fast.
You got yer Malpeques (another big area) - usually have a bit of a hockey stick bend to them with rougher shell - kind of hard to open and detach without losing the juice. They tend to be the cheapest and so they are my favorite for home when I'm not in a hurry and have plenty of time to sip beer as I open them. Yummy!
The final category are the 'fancies' - typically smaller oysters from very specific bays or flats that deliver very clean shells. There is a lot of variation and this is where you can spend some money really exploring the subtle variations of Canadian east coast oysters. Expect to pay top dollar for these in restos - but they are the best for beginners, I think.
Oyster confidence¡!!!!!!!!!!?????????? What?
I love the video. Could you please show the difference between Louisiana oysters (gulf coast) and other oysters? Thank you!
Oysters found in the Gulf Coast are actually the same species as those native to the Atlantic Coast of North America! The differences in growing environment (water salinity, minerals, vegetation, temperature, etc) have a huge impact on how they turn out.
Got a question for anyone considered an expert on oysters. Not the taste or where they come from. But starting a small oyster
bed/farm . So......Here is my question. Is it feasible, doable, practical to convert a inground swimming pool into a Oyster bed ? Let's use 2 scenarios. 1. I want to make a little extra money selling oysters to local restaurants.
2. I just LOVE oysters and want to grow them for my own consumption.
If not, would it make a difference if the pool was a Olympic size pool ? Approximately 10-15 ' deep.
I am NOT clueless and have some brain cells.
I know you just can fill a pool up with water, add salt to mimic the ocean. I'm dumb, but not IQ-less. I realize that it would have to start out like starting a salt water aquarium . Starting cultures, microorganisms,and other critters have to be established first and a stabile PH level as well as a filtration system, AND food sources to keep the cycle of life going. BTW, I am not asking these questions cuz I want to try this. I love oysters and I'm only curious.
I have a lobster taste on a shrimp budget Lol. But I can ALWAYS dream about hitting the powerball and starting up my own oyster beds in my back yard, right ? ❤😎👍🤞
Not all dreams make sense - at first!
Enjoy the taste/flavour profile of your dreams!
Switch the sides of Atlantic and pacific
Direct presentation, nice, clear, and focused.
better CLOSE UP ON THE OYSTER and a lot less on the presenter since the video was about the oysters not the woman would've been a whole lot more informative
Dude ur nuts
👍👍👍
👍
Are you talking about the Presenter or the Oyster? If for oyster, the point the camera to the oyster and not the presenter. Poor job!
Indeed a little disappointing
Oysters are like penises and vaginas, depending where they are grown and who they are, they have different shapes and sizes and taste like oysters but if they're dirty then they taste like umami.