The article emphasizes the importance of freshness over size when selecting oysters. It unveils the misconception that larger oysters are better, highlighting that size only indicates the species and age. Roberta Muir, a culinary expert, suggests preferences based on usage; smaller oysters are ideal raw while larger ones hold up better in cooking. The key takeaway is that the taste experience varies widely across oyster types, and avoiding certain sizes could lead to missing out on flavorful varieties. Ultimately, focus on oysters' freshness for the best culinary experience.
Just as you should not judge the quality of a book by its cover, you should not judge the quality of an oyster by the circumference of its shell.
If size does have any bearing on your choice of oysters, though, it should come down to personal preference or how you plan on preparing them.
You’ll find delicious options both big and small. And if you were to completely write off some types simply due to their size or weight, you’d miss out on a whole spectrum of flavorful variations.
What you should really be judging your oysters on is freshness.
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