Most oysters you see on menus in Europe are bred in Ireland. The rough, rugged appearance of the oyster hides a complex and creamy animal that can be eaten raw. To further enhance the taste of the oyster, an acid is often used such as citrus or vinegar and some pepper. Originally, the oyster was only in season from September to March but it is now available all year round.
Basic techniques: raw, tartare, smoking, gratineeing, steaming, poaching, cooking sous-vide, deep-frying, barbecuing.
Taste combinations: seaweed, algae, cucumber, fennel, green apple, citrus, sea lavender, glasswort, dashi, miso, spinach, shallot, olive oil, red wine vinegar, spring onion, green herbs, tomato, caviar, coquille, shellfish.