3 new oyster recipes to try in time for fall and National Seafood Month

Published on
September 30, 2016

To celebrate National Seafood Month this October, U.S.A.-based Jamestown Seafood is introducing a series of oyster recipes that both highlight healthy, sustainable seafood choices and the autumnal season.

The recipes call for ingredients such as the company’s newly released Sequim Bay oysters, pears, apples, quince paste, sauerkraut, beets, pumpkin and more. The oyster farmer relayed the following culinary tips for preparing oysters in fashions that sync up well with fall:

  • When considering the bounty of a fall harvest and oysters, think of pears and apples in a relish spooned over of oysters; quince paste or sauerkraut paired with oysters; beet, pumpkin or sweet potato soup with a dollop of crème fraiche topped with plump, juicy oysters; or finely diced fennel added to your favorite mignonette.
  • Figs, leeks, pomegranate, and potato are all wonderful for serving with raw oysters or in heartier oyster dishes prepared on the stove; and those tasty end-of-season heirloom tomatoes can be whizzed up to make a tartar with a dash of Tabasco, Worcestershire and fresh horseradish (also in season). Speaking of horseradish, it infuses a wonderfully spicy flavor into all kinds of seasonal sauces and dressings.
  • As the weather cools, gravitate towards full-bodied stouts, rich ciders and deep red wines, all pairing exceptionally well with oysters and fall produce. Even when cooking, you can incorporate a rich and creamy beer (such as Guinness) or a mulled, delicately sweet cider into recipes, such as risotto. Topped with a few Sequim Bay oysters, and studded with mushrooms or squash, it doesn’t get much better. We also like cozying up in front of d log fire, where romance is dipping oysters in a nice red wine reduction.

Jamestown Seafood is inviting consumers and chefs to visit its website to access a number of festive recipes, including those that have been recently crafted for National Seafood Month such as Pumpkin and Ale Blini with Oysters and Beet Relish, Broiled Oysters with Pear & Horseradish Puree, and Oysters with Champagne, Apple & Basil Granita. Recipes can be accessed here: http://www.jamestownseafood.com/recipes.php

"Jamestown Seafood is proud to support National Seafood Month and initiatives to raise awareness about the health benefits and sustainability of oysters and other seafood," said the company’s president and owner Kurt Grinnell in a prepared statement.
For the month of October, Jamestown is also reinforcing the reasons to eat oysters, providing the following four points for customers to consider:

Oysters are healthy: Oysters are a great source of minerals, vitamins, antioxidants, protein and Omega 3 fatty acids. Loaded with Zinc, Selenium, Iron, Vitamin B12 and Iron, these morsels are nature’s perfect dietary supplement.

  1. Oysters will help you keep off the pounds: Oysters are low in fat and high in protein, making them a great, low-calorie alternative to meat. In addition, and since you tend to eat them slowly, you will fill up sooner.
  2. Oysters help boost your immune system: Oysters are extremely high in zinc, selenium, potassium and vitamin D, give your blood a healthy boost of iron for energy, and help to ward off winter colds and flu.
  3. Oysters care for the environment: Oysters are an important part of a healthy watershed. Their active filtering maintains, and in some cases, improves water quality. When it comes to farming, they are a sustainable and renewable seafood resource.

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