Whereas freezing oysters might at first appear antithetical to your finish purpose (in spite of everything, few issues change into simpler to open when frozen), Ryan Croxton, who co-owns Rapphannock Oyster Co. together with his cousin Travis Croxton, attests that this technique really recreates what generally happens in nature.
“Actually, plenty of this stuff occur to us on the farm — we now have oysters which can be uncovered to low tide in the midst of the winter, and so they get hit by the freezing chilly. They will die, and the second they thaw, they open,” Croxton instructed Food & Wine. Croxton advises utterly freezing the oysters, then shifting them to the fridge. As soon as thawed, the shells pop open on their very own. He additionally notes that the approach does not influence the shellfish’s taste or texture (through Meals & Wine).
Matt Parker, an Aquaculture Enterprise Specialist with the College of Maryland Extension recommends and demonstrates the process, too. He advises freezing the oysters in a single day, then thawing them in a bowl till the shells open.
