NEWYou can now listen to Fox News articles!
When it comes to oysters, Andrew Zimmern believes location is everything.
The celebrity chef and television personality, who will host the Oyster Bash at the New York City Wine & Food Festival on Saturday, said the secret to a great oyster lies in its flavor, texture and, perhaps most importantly, where it originates.
“Oysters really taste of place,” Zimmern told Fox News Digital.
IS FARM-RAISED FISH REALLY WORSE THAN WILD-CAUGHT SEAFOOD? EXPERTS SOUND OFF
Much like wine grapes, oysters develop distinctive characteristics based on their environment. Water conditions, food sources and even the composition of the seafloor can influence their flavor and appearance.
Zimmern has experienced these differences firsthand, tasting oysters harvested just a few hundred yards apart that delivered dramatically different flavors.
Where an oyster is harvested can make a world of difference when it comes to flavor, a celebrity chef told Fox News Digital. (iStock)
“One’s very sweet, one’s very saline. And it really depends on what you like,” he said.
LOBSTER ROLL WAR ERUPTS IN NEW ENGLAND OVER CONTROVERSIAL INGREDIENT IN ‘DIE-HARD’ DIVIDE
As for his own preferences, Zimmern gravitates toward oysters with a particular combination of flavors.
“I like oysters that are coppery, taste like a cross between pennies and celery and have enough salinity to sort of carry the oyster,” he said.
People’s preferences for oysters can differ from region to region. (iStock)
He’s particularly fond of West Coast oysters, although he noted that East Coast growers are increasingly producing oysters with similar flavor profiles by carefully selecting growing locations based on the food available in the water.
CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER
But while oyster aficionados might debate which region produces the best shellfish, Zimmern is decidedly less particular about how they’re prepared.
Raw, grilled, fried or baked, he’s game for all of them.
Woman eating fresh oysters with lemon close-up. Table with big plate of oysters and pink sparkling wine in a glass. (iStock)
“If the oyster is flavorful enough, you can do anything with it,” he said.
CLICK HERE FOR MORE LIFESTYLE NEWS
Zimmern recalled visiting an oyster restaurant outside Houston where the raw oysters were unremarkable, but the grilled preparations — including versions with spinach, cheese, garlic, butter and hot sauce — were extraordinary.
TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ
He also has a soft spot for fried oysters and regularly makes oyster chowder during the colder months.
“I love cooked oysters,” he said. “I love oyster chowder. I make oyster chowder almost every other week in the wintertime.”
