© 2024 NUVO Magazine Ltd.
For this week’s recipe, chef Alan Older of Smitty’s Oyster House’s Main Street location in Vancouver brings brawn to your prawns thanks to a spicy, citrusy chili lime sauce.
For the average person, oysters connote swanky seaside restaurants with unconscionable prices and snobby patronage. But these industrious bivalves are actually one of the most deliciously sustainable proteins on Earth. As the world scrutinizes its food systems and strives for more equitable, nutritious, and renewable foodways, regeneratively farmed oysters are poised to appear on our plates.
Chef Tommy Shorthouse from Fanny Bay Oysters has got creative with this oyster Rockefeller recipe so you can enjoy the seasonal peak of the delicious shellfish.
FROM THE ARCHIVE: What is it about an oyster that incites such passion? At any gathering where oysters are served raw and glistening on a bed of crushed ice, a crowd forms quickly, and onlookers lean in to watch the shucker unhinge each bivalve and slice loose the flesh while preserving the prized liquor.
FROM THE ARCHIVE: Every September in the city of Charlottetown, seafood lovers, local fishermen, international chefs and champion oyster shuckers converge on the waterfront to take part in a three-day extravaganza: the Prince Edward Island International Shellfish Festival.
