The History
Oysters, best known for their reputed aphrodisiac powers, have been a favorite of food lovers throughout the centuries, beginning with the Roman emperors who paid for them by their weight in gold.
Oysters have been an important food since the Neolithic period and were cultivated long before the Christian era. The Greeks served them with wine and the Romans were so enthusiastic about these marvelous mollusks that they sent thousands of slaves to the shores of the English channel to gather them.
Oysters may also be cooked in many ways, such as poaching, marinating, frying, grilling or baked. Some of the favorite recipes served at Maestro S.V.P. are in the list below.
Oyster Classifications
The Pacific
Originally from Japan, the Pacific Oyster is the most widely cultured oyster in the world. They are sold under a variety of names, usually denoting their race or growing area. This oyster has a buttery finish, it is one of the best sellers at the restaurant because it is considered a beginner's oyster due its small size and mild taste. Another Pacific oyster is a Samish Bay with a crisp full taste and lots of meat because of its full cup. Others include Steamboats, Pearl Bay, Malaspina, Royal Myagi, each with a different finish from very creamy to metallic to just a hint of salt or nuts.
The Olympia
Native to the Pacific coast is it found primarily in Washington's Sound, it is a very small oyster seldom exceeding 2 inches. This oyster has a very full flavor with a distinct aftertaste.
The Atlantic
There are many varieties of Atlantic oysters, such as Malpeque, Caraquet, Blue Point, Pine Island, Pugwash, and more. Each oyster has its own degree of salt. Some customers prefer the Malpeque to a Caraquet just because it is a saltier oyster. Some like the Pine Island because it has a fruity finish, and some prefer a Pemequid because of its almond finish.
Oysters and Their Nutritional Value
Oysters are not only delicious, but they're also one of the most nutritionally well balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for inclusion in low-cholesterol diets. Oysters are an excellent source of vitamins A, B1(thiamin), B2 (riboflavin), B3 (niacin), C (ascorbic acid) and D (calciferol). Four or five medium size oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.
