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From
the Cleanest Waters in the World
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Pacific Oysters
Nutrition Information
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Pacific
oysters are well balanced and easily digestible, rich in
minerals and vitamins. C.S.I.R.O research shows that oysters are low in
cholesterol and high in omega-3 oils. Few foods can
compare with oysters in terms of their nutritional value. It is the most common
oyster in the world. Pacific
Oysters are highly adaptable and currently being grown successfully in Tasmania. Oysters are classified as shellfish, covered with a shell, or
invertebrates having no backbone. They are further classified as molluscs.
All shellfish have some carbohydrate in the form of glycogen with oysters having
3 to 5 percent. Sea foods are important sources of minerals, oysters are particularly rich in zinc, iron, and copper. Oysters also contain
higher percentage of calcium than other fish and meats, which are notably low in
calcium. Marine fish are a dependable source of iodine. Oysters, clams, and
lobster are the highest in iodine of all seafood. Oysters may be purchased live in the shell, fresh or frozen shucked
(removed from the shell), or canned. When alive, they have a tightly closed shell.
Storage
Fresh un-shucked
The oysters may be left in a bucket in a cool, wet place covered with
hessian, where
they will remain fresh for up to few days or on half- shell, place them on crushed ice in refrigerator and cover with
glad wrap. The best cooking style with oysters is served with lemon, pepper and
salt and some seafood sauce on the side.
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ENTREES
Oysters
Rockefeller
Preparation time
10 minutes,
cooking time
10 minutes.
Ingredients:
80 gr. butter
2 cloves garlic crushed
500 gr. spinach, trimmed, chopped coarsely
24 medium oysters on the half shell
1/3 cup stale
breadcrumbs (25 g)
Preparation:
Melt half of the butter in a medium pan.
Add garlic and spinach; cook, stirring, about 3 minutes or until spinach is wilted.
Place oysters on oven tray; top with
the spinach mixture, sprinkle with breadcrumbs.
drizzle with remaining melted butter.
Grill until breadcrumbs are golden brown .
Serve 4
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Oyster
Kilpatrick
Preparation Time:
5 minutes, cooking time 10 minutes.
Ingredients:
24 oysters in the 1/2 shell
4 bacon rashes(280 gr.)
chopped finely
2 tablespoons Worcestershire sauce.
Preparation:
Place the oysters on oven tray; top with bacon, drizzle with sauce. Grill until bacon is crisp.
Serve 4
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Oysters Mornay
Preparation Time: 5 minutes,
cooking time 20 minutes.
Ingredients:
60 gr. butter
1/3 cup plain flour
2 cups of milk (500 ml)
1/2 cup of coarsely grated
cheddar cheese (60 gr.)
24 medium oysters on the half shell (1.5 kg)
Preparation:
Melt the butter in medium pan, add flour cook, stirring, about 3 minutes or until mixture thickens and bubbles. Remove from heat, gradually stir in milk; cook, stirring, until mixture boils and thickens.
Remove from heat, stir in half the cheese.
Place oysters on oven tray; spoon sauce onto oysters, sprinkle with remaining cheese.
Grill into browned lightly.
Serve 4
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Seafood Patties
Preparation Time: 5 minutes, cooking time 20 minutes.
Ingredients:
45 gr. butter
11/2 tablespoon plain flour
1 cups of milk (500 ml)
Pinch of salt
juice of 1/2 lemon
125 or 185 gr. crab, prawn, salmon or tuna, oysters.
40 small pastry cases
parsley
lemon slices.
Preparation:
Melt the butter in small pan, add
flour; cook, stirring, about 1 minute . Remove from heat, gradually stir
in milk. Return to heat and bring slowly to boil, stirring all the
time. Season to taste with salt and lemon juice. Cook 5 minutes.
Remove any bony portions from crab; cut into small pieces and add to
sauce. Cool slightly, then fill mixture with parsley and lemon.
Cooking time: 15 minutes.
Makes 40
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