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Why do Fried Oysters Seem so Flavorless the Last Several Years?
Posted on 2/15/24 at 12:35 pm
Posted on 2/15/24 at 12:35 pm
I can recall eating them in the past and they were briny and had that mildly funky taste that was so delicious. Now, all I taste is some breading and the oil in which they were fried.
Might it be because in decades past the oysters were freshly shucked then fried rather than coming from a tub pre-shucked?
Might it be because in decades past the oysters were freshly shucked then fried rather than coming from a tub pre-shucked?
10
Posted on 2/15/24 at 12:37 pm to Jake88
quote:
I can recall eating them in the past and they were briny and had that mildly funky taste that was so delicious. Now, all I taste is some breading and the oil in which they were fried.
Might it be because in decades past the oysters were freshly shucked then fried rather than coming from a tub pre-shucked?
Just fried? Probably the fault of the fryer, not the oyster. Just don't fry it as long. Or don't wash the oysters. Lots of variables go into this.
Posted on 2/15/24 at 12:43 pm to BugAC
Yes. Just fried. This seems to be the case at several different restaurants too.
This post was edited on 2/15/24 at 12:46 pm
Posted on 2/15/24 at 12:46 pm to Jake88
quote:
Why do Fried Oysters Seem so Flavorless the Last Several Years?
because they pack them in water now instead of natural salty liquid, plus i think they might do something to them to help kill bacteria.
when you get raw oysters now, its best to make a salty brine to soak them in before cooking
Posted on 2/15/24 at 1:21 pm to Jake88
For the best oysters, shuck them yourself and keep them in their natural brine.
Seafood houses, by law, can't do that now and have to pack them in clean water and that takes away a good bit of their natural flavor.
I only buy oysters by the sack and shuck them myself. After I use the oysters I strain and save the liquid (oyster liquor) to use in gumbos and other seafood dishes. It freezes well and is a great addition to seafood dishes------just make sure to taste the dish before adding more salt.
Seafood houses, by law, can't do that now and have to pack them in clean water and that takes away a good bit of their natural flavor.
I only buy oysters by the sack and shuck them myself. After I use the oysters I strain and save the liquid (oyster liquor) to use in gumbos and other seafood dishes. It freezes well and is a great addition to seafood dishes------just make sure to taste the dish before adding more salt.
Posted on 2/15/24 at 1:35 pm to gumbo2176
We fried some Wilson's pre-shucked oysters a few weeks ago. They were obviously not packed in clean water. The liquid was the texture of oyster liquor. They were large, salty and very flavorful.
Posted on 2/15/24 at 1:48 pm to Jake88
Posted on 2/15/24 at 2:04 pm to SidetrackSilvera
quote:
Practicing his trade that got him HPV.
I know the guys old now, but he looks like he's knocking on death's door in that pic.
Posted on 2/15/24 at 2:32 pm to Jake88
It's not the oysters, it's the way they are frying them. For some reason, restaurants have forgotten how to fry a good oyster when it is so simple. Clean hot (near 375-400) oil, limit the batter (I used flour only), and pull them out quickly (< a minute; 30 seconds for small ones). Crisp, rich, juicy, perfect. Most places put a heavy batter, fry them way too long, or at too low a temp, and they are either rubber balls or soggy and nasty.
Posted on 2/15/24 at 3:16 pm to keakar
quote:
because they pack them in water now
Who is they?
Posted on 2/15/24 at 3:29 pm to Jake88
So much food that was not only good, but actually healthy (e.g. bread) has gone to shite.
I wouldn’t expect that oysters would not fall into that as well
Interesting you would bring this up. I’ve had oyster poboys a few times in the last couple of years and felt “meh.” I thought it was just being inland. Maybe not.
I wouldn’t expect that oysters would not fall into that as well
Interesting you would bring this up. I’ve had oyster poboys a few times in the last couple of years and felt “meh.” I thought it was just being inland. Maybe not.
This post was edited on 2/15/24 at 5:04 pm
Posted on 2/15/24 at 3:39 pm to GynoSandberg
quote:
Who is they?
every commercial reseller of shucked oysters
its the law dumbass, bord of health requirements
Posted on 2/15/24 at 4:39 pm to keakar
They don’t sell shocked oysters in their own liquor?
Posted on 2/15/24 at 4:52 pm to Jake88
Maybe your tastebuds changed?
Posted on 2/15/24 at 5:01 pm to OTIS2
quote:No. Fried shrimp and softshell crab still taste good.
Maybe your tastebuds changed?
I guess it's because in the past some restaurants shucked them then fried them very soon after.
I also recall stories in the past mentioning pasteurization, but I don't know if they do that.
Posted on 2/15/24 at 7:23 pm to Jake88
had some fried oysters at Luke this weekend and they were the best I’ve had in a long time. Whoever is frying there knows what’s up
Posted on 2/15/24 at 11:12 pm to Jake88
quote:
also recall stories in the past mentioning pasteurization,
Ding ding ding
I’ll take my chances with the au naturel ones
Posted on 2/16/24 at 7:31 am to Jake88
So many variables. When and where were they sourced. How were they fried. I had some at a restaurant here in south Florida on the beach that were some of the best fried oysters I’ve ever had anywhere. Ordered them a few months later at the same place and they were bland.
Posted on 2/16/24 at 7:40 am to Jake88
Most likely frozen imported oysters. Unless you get it locally fresh.
Posted on 2/16/24 at 8:33 am to HTwsb
quote:I'm in S.E. La. I don't think they import.
Most likely frozen imported oysters. Unless you get it locally fresh
I see a bunch of downvotes for my op. Does that mean y'all haven't noticed a lack of taste? If so, can you let me know where in the southeast LA area you are finding tasty fried oysters? I see one vote above for Luke. Any others? Thanks.
This post was edited on 2/16/24 at 8:37 am
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