Take One... Or a Dozen Back!
Oysters,
Oysters,
and
MORE
Oysters!
We
just
can’t
seem
to
get
enough
of
them,
and
neither
can
our
customers.
While
certainly
their
fun
and
trendy
names
have
helped
their
growth
in
the
market,
there
are
several
of
reasons
why
these
bivalves
are
rapidly
growing
in
popularity.
Maybe
because
of
their
delicious
flavors
or
versatility
in
the
kitchen,
or
maybe
it
is
for
the
fact
that
they
not
only
make
an
excellent
dish
in
an
upscale
restaurant,
but
also
pair
perfectly
with
beer
and
wine
in
any
bar
or
home.
Not
to
mention
the
healthy
benefits
that
oysters
provide.
No
matter
the
reason,
Oysters
are
back
and
back
in
a
BIG
way!
Not only does the demand of oysters continue to grow, but so does the variety of oysters available. In keeping up with this popular demand, there are times where we have over 25 varieties in house, all with an excellent sea to table story. Hailing from the Puget Sounds of Washington, we have a wide selection of bold gourmet oysters from the West Coast, each with their own unique finish. Sweet and salty from the east, our variety of oysters come in from PEI Canada all the way down to Virginia.
In our Euclid Fish Market, we consistently stock Delaware Bay Oysters, from Port Norris, New Jersey, by the dozen or each. We prefer these because of their large size. The shell is about three to four inches in size, and the meat has a great ocean flavor with mild tasting oyster liquor.
Something
new
in
our
market-
OYSTER
HAPPY
HOUR.
Stop
in
and
enjoy
fresh
shucked
pasteurized
Ameripure
Oysters
for
only
$1.00
each.
Each
order
comes
with
your
choice
of
Fresh
Chef
Comella’s
Cocktail
Sauce,
Horseradish,
Tabasco
or
Lemons.
Our
Oyster
Happy
Hour
runs
every
Wednesday
and
Thursday
in
October.
And
don’t
forget
to
share
your
photos
with
us
on
our
Twitter,
Facebook
or
Instagram
with
the
hashtag
#EFCshelfie.
So why did we choose Ameripure Oysters? Ameripure Oysters undergo a simple warm and cold water temperature pasteurization to reduce the potentially harmful bacteria’s to non-detectable levels. Before pasteurization, each oyster takes about 2-3 years until maturation, where they are then harvested and catch tested. After their testing, they are pressure washed, graded and banded so all oysters stay closed through their low temperature and cold water baths. For more information on their process, Click Here.
If eating raw oysters does not sound appealing, there are multiple cooking techniques. We have been seeing a growing popularity in grilled, barbequed and baked oyster Rockefeller! For more cooking information and recipes, please feel free to call us or stop in the retail market!
For those of you that are still a little hesitant, check out this article, Oyster Mythbusting, for more proof that that is something you just have to try!
Happy Slurping!
Euclid Fish Company