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May 18, 2010
Helpful Hints from joeeze: "Is it true that you should only eat oysters in months that have the letter 'R' in them?"
The headline features a question submitted to the "Notes From Readers" section of the March & April, 2010 issue of Cook's Illustrated magazine.
The response:
"The 'R' rule may have been true 30 or 40 years ago, but thanks to advancements in aquaculture and refrigeration, it has fallen by the wayside. In days gone by, fisherman dug for oysters only in the colder, 'R' months (September through April) to avoid spawning. Warm waters (above 60 degrees) encourage spawning, rendering oysters milky, bland, soft-textured and small. Once the spawning season is complete, oysters are generally more plump and better-tasting, thus commanding a higher price tag."
"Today, oysters are more likely to be farmed than found, with farmers having more control over the conditions in which bivalves are grown, harvested, and stored. This means that oyster cultivators can 'plant' oysters in cold waters, thereby staggering spawning and keeping their product available year-round."
"So forget the 'R' rule — any time is fine for eating oysters. When purchasing from a fishmonger or restaurant, always make sure the oysters are stored directly on ice."
May 18, 2010 at 05:01 PM | Permalink
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