Oysters: appearances are deceiving!
Hiding behind that
ordinary looking shell, the oyster truly deserves your attention.
Delicious raw or cooked, the taste and the texture are to be
enjoyed and shared. Now discover some exquisite recipes and make
them your own!
It's oyster season! Now you'll find a great variety of oysters at your Metro seafood counter. Start by checking out all the tips and suggestions at Metro.ca and plan an unforgettable oyster party. Success guaranteed!
To learn all there is to know about this fascinating mollusc, open the shell…
Visit your Metro seafood counter to see the incredible
variety—it's quite a show! Our experts would be delighted to help
you… and even offer a few oysters for you to taste.
| Varieties | Characteristics | Origin |
| Saltaire oysters | They are small, sweet, plump and juicy. | Prince Edward Island |
| Raspberry Point oysters | They are small to medium with a salty flavour and sweet after-taste. | Prince Edward Island |
| North Point oysters | They are farmed and have a sweet, light fruity taste. | Prince Edward Island |
| Belon oysters | They are flat with white flesh and an intense hazelnut taste. | Nova Scotia |
| Beausoleil oysters | They are round- or oval-shaped and have a more delicate flavour. They are farmed in a unique way: in floating bags just under the water's surface, which results in clean, sand-free oysters. | New Brunswick |
| Malpèque oysters |
They are the most well known. Round, quite juicy and with a very delicate texture, they almost melt in your mouth. |
Prince Edward Island |
| Caraquet oysters | They are small and round with a firm, juicy flesh that's slightly less salty than Malpèque oysters. | New Brunswick |
| Bay Village oysters | They are easy to open oyster, well balanced salty taste with a
slightly sweet final note. |
New Brunswick |
- Buy only live oysters: their shells must be closed, heavy and engorged with water. If a shell is half-open, knock it against a hard surface—a live oyster will close.
- For even more flavourful oysters, open them 15 minutes before tasting.
Bon appétit!
To avoid a metallic taste, use an oyster knife—a short knife with a strong handle and a thick stainless steel blade. Wear a heavy glove or wrap a thick cloth around your hand in case the knife slips.
- Hold the oyster firmly in one hand, rounded side down so less liquid is lost.
- Slip the blade in at the tip of the shell.
- Twist the knife, prying the shell open, and cut the muscle.
- Slide the blade underneath the oyster to detach it from the shell.
The raw oyster is easy to discover and love. Simply add a few
drops of lemon or lime, some shallot, raspberry or red wine
vinegar, a drop of Tabasco, a dash of horseradish and even a couple
of drops of vodka.
An excellent way to appreciate oysters is to have them cooked au gratin. Even the most reluctant would enjoy Oysters Rockefeller, especially with their appetising presentation. Oysters Au Gratin is a delicious recipe.
Steamed, poached or marinated, oysters can be prepared in many ways. They are delicious in soups, creamed, in a stew, in a salad and over vol-au-vents—those flaky pastry shells that instantly make the most elegant dishes.
If you love fried oysters, be sure to coat them with breadcrumbs, seasoned flour or batter so they remain tender and moist.
