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A challenge. An attention. A specialty. These are enticements you heeded within your intro to Louisiana oysters. But, the magic of oysters might actually discourage some home cooks away. The Louisiana Seafood Board brings you a practical guide to preparing and selecting oysters, so you can offer this delicacy fearlessly. What Do Oysters Seem Like? Oyster foods are cream to light-brown with a smooth texture and ruffled edges. Prevent cozy white oysters since they are filled with water. Oysters shouldnt be suspended, but packed closely-with no more than 10 percent liquid. Oysters are available in pints or quarts. The pots should be clear. Get extra info on a related site by browsing to [http://www.sodahead.com//user/profile/3978828/businessbrokersdelete473/?editMode=true sell my business]. Search for government- required information best-if-used-by time, interstate seafood permit #, weight, place of origin, and nutrition facts. How Can Oysters Smell? Oysters have a clean sea smell. Never get oysters having an scent. How Much Is One Serving? Louisiana oysters are available year-round and range in size from season to season. Lean oysters come as much as 30 for the pint. Medium or fat oysters come 16 to 18 per pint. In either case, a pint is approximately three amounts. What Do Oysters Taste Like? American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are now the same animal. In fact, theres just one oyster thats indigenous to the Gulf and Atlantic coasts. But, like fine wines, oysters have delicate nuances in flavor-depending o-n where theyre cultivated. In a blind taste test by an in-dependent investigator, people decided Louisiana oysters over others sold within the U.S. This original [http://www.fiql.com/groups/complete.php?groupName=texas_residence_owner_insurance_company TM] web resource has collected salient tips for when to allow for it. 85 per cent of time. Try this longtime Louisiana oyster favorite. Traditional Louisiana Oyster Stew 4 portions 11/2 pints medium Louisiana oysters 1/2 cup shallots, diced 1 pint milk 2 Tbsp. butter Salt  pepper to taste Over a higher temperature, saut shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Ease in oysters. Simmer until oyster ends furl 3-5 minutes. For alternative interpretations, please check-out [http://www.gapyear.com/members/michelleseilersatin division]. Include salt  pepper. Serve with crackers..