I remember my first taste of oysters… I was with friends in California at an upscale restaurant. Served raw on the half-shell on an elegant platter, the oysters were quite attractive and quite expensive. But after my first slurp, chew and swallow, I didn’t understand what the hype was about. One was plenty. I don’t think I ate another for many years.

Looking back on those oysters, I wonder now where they came from and whether they were fresh. Since moving to Alaska, I’ve had the opportunity to taste many fresh and delicious oysters. I am now definitely a member of Team Oyster. Here in the seaside town of Cordova, we have access to the best oysters I’ve ever had. Jack, whose oyster experience ranges from Japan to Australia and up and down the East Coast proclaims our local oysters the best he’s ever had. Whenever Simpson Bay Oyster Company sends us a text announcing an upcoming sale, we make sure to get our order in. Their oysters, which we can ask for in sizes small, medium or large, are reliably plump, sweet, ocean-briny and fresh and inspire us to create new and interesting oyster recipes. But our favorite way to slurp these delights is simple: Nearly Naked – chilled on the half shell with just a drizzle of barrel-aged soy sauce. Sometimes we also splash chilled Joto Yuzu Sake on the oysters, adding bright, citrusy sweetness to the salty soy sauce and the naturally briny oyster liquor. Slurp, chew, swallow… More please!

We look forward to sharing other ways we’ve been enjoying these tasty oysters in future articles.

How about you? Are you on Team Oyster? How do you like yours?

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