Oysters
Over 90 million pounds are consumed worldwide. About 50 percent are now aquafarmed. The flavor and texture will vary depending on where they are harvested.
Don't worry about eating oysters when there's no “r” in the name of the month. They're edible year round (but in summer they are more palatable cooked than raw).
You can tell if an oyster is fresh because its shell is firmly closed or snaps shut when tapped. If it's already shucked, check for a clean, sea-sweet odor and clear liquid.
A "drunken" oyster is much easier to open than a sober one. Carbon dioxide does the trick. After five minutes in carbonated water, its muscles relax and the shell is a cinch to open.
Caught at the shore without a knife? Set oysters on hot rocks close to the fire - they will open right up. Or wrap them in wet seaweed and lay them on hot coals for a minute or two.
Cook sucked oysters quickly on low heat so that they don't become tough. The best way is to poach them gently in hot milk or sauce, just until the edges curl.
If you are broiling oysters, steady them in the pan by setting them in rock salt or propping them with crumples of aluminum foil.