photo by David Molash
Fishers Island Oysters are harvested young and grown to be enjoyed fresh, on the half shell. They are smaller than oysters traditionally used for cooking, but they are delicious cooked too! One of our crew members, Lily Starbuck—a very talented cook—selected our first four recipes: Raw on the Half Shell, Sauteed Oysters with Butter and Chives, Oyster Hors d’Oeuvres on Brown Bread, and Oyster Stuffing. Lily suggests keeping the following flavor profiles in mind and encourages improvisation with ingredients you have on hand!
Flavor profiles and foods that work well with oysters:
Alliums (anything from the onion family)
High acid liquids (like wine, vinegar or lemon juice)
Rich fats (like butter and cream)
Herbaceous greens (from chives to dill to tarragon)
Crunchy carbohydrates (crispy breadcrumbs, crusty French bread, etc.)