Native oysters are frequently accessible throughout the fall and winter months, although they remain a pricey delicacy. They are accessible all year in some regions of England where non-native Pacific and rock oysters are grown. Did I say I'd be there all year? What about just eating oysters in months that begin with the letter "R"? Yes, that's right - I'm going to keep eating them even though it's not the season anymore!
The best place to find native oysters in England is at local fairs and festivals. These events tend to draw crowds of food lovers from across the region, so you can be sure to find plenty of choice for everyone. If you're lucky enough to live by an estuary or other body of water with healthy populations of oysters, then you have good chances of finding free-range varieties during your holidays in England.
Nowadays most people think of oysters as something to eat out of the shell, but this isn't true everywhere in Europe. In England, Ireland, and Wales, oysters can also be eaten raw in what we call an "in-shell" dish. This usually consists of half an oyster placed on its side on a small plate with lemon and pepper squeezed over it. The diner then eats the oyster with a spoon while still holding on to the shell.
The Month Is Everything The "R" rule stipulates that oysters should only be consumed during the months that begin with the letter "R." That implies you should only eat oysters in the months of September, October, November, December, January, March, and April. However, since an oyster has a short life span (one year) and there are many varieties available, it's possible to eat them at any time of the year.
Generally speaking, if you're going to eat oysters, try to do so when they are at their best flavor and texture. If you eat them when they are raw and cold, they will taste better and be more nutritious. But if you want to avoid feeling like you're eating something slimy, then it's best to cook them first.
Oysters are mollusks - meaning that they belong to a group of invertebrates called shellfish. They are usually harvested from beds of marine vegetation known as "oyster reefs." When you eat oysters, you are actually consuming two different animals: the pearl mussel and its filter-feeding larva (or "bud"). Most people only eat the pearl mussel portion of the oyster but both parts have equal nutritional value.
Oysters contain high levels of zinc, copper, calcium, and iron. They also provide small amounts of protein and other nutrients such as sodium and iodine.
The best reason to buy oysters solely during the fall, winter, and spring ("r") months has to do with the creature's reproductive cycle. Oysters spawn throughout the warm summer months, generally from May to August, while oysters spawn year round in the Gulf of Mexico because to the warm water. The peak spawning seasons for eastern oysters are June through August, while western Atlantic oysters spawn all year round.
Oysters' shells grow thicker during the warmer months due to increased calcium levels in ocean waters at this time of year. This makes them more resistant to disease and predators and allows their shells to grow larger. The largest oysters on the market tend to be from late autumn through early spring because that's when they will naturally shed their shell growth patterns.
Oysters can be harvested three times a day if needed (once in the morning, once at noon, and once in the evening). But most people only need to harvest one type of oyster per trip because they don't eat them all at once. It's recommended that you leave at least 2 inches between each oyster on average sized servings so that everyone gets an equal chance of eating all their favorite foods!
People love oysters because they're nutritious and delicious. They're a great source of protein and contain less fat than many other seafood. Plus, they can be hard to find in other seasons because they prefer the cold water conditions of the wintertime.