I love oysters and have as long as I can remember. Even as a kid, I was taught how to serve them raw and cooked with many different sauces. When serving raw, the oysters need to be ice cold and the sauce should complement but not overpower the flavour of the oyster.
Yesterday I received a dozen oysters from The Colchester Oyster Fishery. They were sent direct to my door in an insulated cold box. What a find!
Oysters have different flavours depending on species and where they live, the water they filter, and how they’re handled.
The Colchester Oyster Fishery supplies Colchester Rock Oysters or Crassostrea Gigas for you oyster connoisseurs out there. I have to say they are absolutely delicious. The oysters are firm and creamy with the flavour of salted butter, mushroom and minerals. That wasn’t my description but The Colchester Oyster Fishery’s but I did agree. Their distinctive flavour comes from their habitat in the plankton rich waters off Mersey Island where they have been hand picked or dredged from the seabed since Roman times.
If you have never prepared oysters before, I recommend getting an oyster knife and holder which makes the difficult task of opening the shells much easier. You’ll get faster at it the more you do it. There are a lot of Youtube videos out there demonstrating how to easily open an oyster.
I highly recommend The Colcheter Oyster Fishery. You can check out their site and complete product range here. If you fancy ordering oysters or anything else from their site, be sure to enter discount code JZ102CFZLUOU to receive a 15% discount which is good through the end of April.
So then… Let’s talk sauce. Colchester rock oysters would be great on their own or with a simple squeeze of lemon. I decided, however to make a sauce which has been in my family for at least 50 years. It only takes minutes to make. If you are unfamiliar with chipotle paste, it is now available all over the UK. It has a smoky flavour and is quite spicy though I do consider this sauce to be mild in heat intensity.
- 125ml lime juice
- 125ml white wine vinegar
- 1 – 2 teaspoons chipotle paste (to taste)
- 2 shallots – finely chopped
- 1 teaspoon honey
- Salt and pepper to taste
- 3 tablespoons finely chopped coriander
- Place all of the ingredients except for the salt and pepper in a blender and blent until smooth.
- Season to taste with salt and pepper and chill in the fridge until ready to serve.
I would like to thank The Colchester Oyster Fishery for sending me the oysters to try. I was over the moon with their products and service. All opinions are my own.