Several kinds of oysters are used to be eaten around the world as a delicacy. Oysters duly symbolize Aphrodite, the goddess of pleasure and love, as a well-cooked canned oysters food can provide you a stream of delight and pleasure. This is the reason that despite high calories, people love to eat canned oysters with different recipes. The cook feels pride for having been skillfully best a canned oysters recipe.
How can we best cook canned oysters? What is the nutritional importance of canned oysters? And what are the best ways to cook canned oysters? To answer these frequently asked questions, we have compiled this article for you.
How to Cook Canned Oysters?
A seafood is considered the best when fresh, but believe me, and canned oysters can also provide you the same delightful time with family or friends. You just need to make sure that your food is cooked accordingly. It is not undercooked or overcooked. And you know the cooking secret.
How to cook the canned oysters best is not rocket science. They can be cooked the same as the fresh ones. In the areas where fresh seafood is not available, oyster recipe canned becomes of more importance to be cooked perfectly to enjoy the seafood’s real taste.
As a standard rule, you can store them unopened for a year time from the day you purchased canned oysters. Canned oysters can be either fresh or smoke. Both should go straight to cooking from the can directly. Once the can is opened, the food should be used within two days maximum. If you have used all the food in one-time cooking, refrigerate the unused quantity so that it would not have perished.
Canned oysters are used to be submerged with water or oil for preservation. For this purpose, healthy oils are used, which may be a form of monounsaturated fats. Smoked oysters may also have olive oil preservation. Olive oil is best known for reducing LDL levels.
The best about canned oysters is that they contain vitamin C, which lacks raw oysters. It is because of the canning process they use to preserve the food for you.
Generally, oysters have a plumpy or springy texture. Butter/cream are the most common flavors you can taste in oysters. They taste like melon or cucumber hints, salty, sweet, or rusty and the copper taste is also the familiar flavors.
Canned Oysters Contain More Nutrients
Canned oysters are used in a large number of recipes, either baked, cooked, or fried. They have nonetheless a combo of multiple enzymes and nutrients which are beneficial for human health.
The regular consumption of canned food is not recommended as they contain more calories than fresh one. However, they are rich in potassium, iron, magnesium, and phosphorus. The presence of these super healthy minerals increases the nutritional value of canned oysters.
The raw oysters do not contain Vitamin C, which the canned oysters are a source for. The canning process involves acid addition to the food, which enriches it with vitamin C. They also contain 80% of RDI (Reference Daily Intake) of vitamin D.
Moreover, canned oysters are a rich source of vitamin A. They provide your body the vitamin B and have vitamin E to bless you with, if not drained.
Here is the point to be well aware of before intaking your delicious canned oysters. They carry a high quantity of sodium with them. Either the oysters are raw or canned does not make a big difference in sodium level.
Raw oysters equal to one cup contain 211 mg of sodium in them. Simultaneously, the same quantity of canned ones will have 278 milligrams of sodium, which reduces to 181 mg after draining. Remember that draining also takes some of the vitamins and minerals along with.
High sodium levels can be dangerous for people with a blood pressure history. So keep an eye on your medical reports before deciding to eat canned oysters, although we will guide you through the most delicious oyster recipes.
Regular intake of canned food is not recommended. The reason behind this is that they are high in calories than the raw ones. 100 grams of canned oysters may contain up to 199 calories. So decide yourself about how much you want to eat.
How to Eat Canned Oysters?
Canned oysters come to you either smoked or boiled. They are edible straight out of a can. But that is not all. Canned oysters are the necessary ingredient for several delicious recipes. No matter either your recipe is cooked, fried, or baked, the canned oysters will bless it with a delightful taste variability.
Smoked oysters can be tried with seafood soup or stew. Smoke oyster will deliciously replace your tuna dip as well.
Raw, canned oysters may be used in a chowder, dip, or soup. A casserole or stuffing is also a good idea depending upon your recipe.
Smoked oysters coming with green-tinted stuff is a novelty highly sought. It is a microalga that oysters eat. Eating an oyster like this is not harmful at all. Do not believe in the myths.
Keep in mind that if your oysters smell odd, they may be spoilt. Look at their appearance. Do you find a mold or an odd appearance? You better throw them into the garbage bin.
Top 3 Recipes For Canned Oysters
How to cook canned oysters? It is a question that may be answered in a hundred ways. Around the globe, there are numerous ways you can cook oysters with. From eating directly out of the can to using in recipes, it evolves with every recipe’s taste variation. Here we have organized the top 3 canned oyster recipes for your interest.
1. Oyster Soufflé
- Preparation Time: 10 Minutes
- Cooking Time : 60 Minutes
- Additional Time : 60 Minutes
- Total Time : 2 hrs 10 minutes appr.
- Serves: 5-6 Persons
Oyster Soufflé is a side dish, used to be served traditionally with a turkey dinner. You can enjoy the same delight with roasted beef food as well. It takes a little longer to cook, but good things always take time to happen.
- 1 can drained oysters (12 ounces)
- 1 Tablespoon butter
- 2 cups cream (half and half)
- 1 pinch paprika
- 35 crushed buttery crackers.
Preparation Method :
- First of all, preheat the oven to 165° C (325° F).
- Take a Casserole dish 1 quart, and grease it using a little butter.
- Spread the cracker on the prepared casserole dish to make a layer.
- Now make a layer of oyster over the crackers.
- Place another layer of your crushed crackers over the oyster’s layer.
- Make the next layer of oysters over it.
- Repeat the process unless all the oysters are set in.
- Make a final layer of crackers on the top.
- Pour the half and half cream to drizzle all over.
- Dot the top with pieces of butter as well.
- Sprinkle the paprika as a final topping, and cover the stuff well.
- Let it rest for an hour to firm, you can do your dishes meanwhile.
- Time to cook, take the dish to preheated oven and have it cooked for another hour time.
- Take the dish out and check if the top has become golden with a firm centre.
You are done, sit with your family and enjoy delicious Oyster Soufflé with light gossips.
2. Oyster Stew
- Preparation Time: 5 Minutes
- Cooking Time : 25 Minutes
- Total Time : 30 minutes appr.
- Serves: 4 Persons
There are multiple recipe variants to cook oyster stew. We are presenting one out of many, which is loved the most. You can try others too, depending upon your interest.
- 16-ounce undrained oysters
- 4 tablespoons butter
- 1 teaspoon parsley (dried)
- 1 diced large onion
- 2 garlic cloves
- 6 cups milk (whole or half and half)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
Preparation Method :
- Take a 3-quart saucepan and heat the butter in it at a medium heat level.
- Add onion to it and heat them for appr. 5 minutes so that they get tender.
- Add garlic and keep frying for another couple of minutes. Do not let the garlic burnt.
- Now grate the red and black pepper, salt and paprika in, and stir to toast for a minute or more.
- Reserve the oyster liqueur after draining, slow down the heat and add the reserved liqueur along with parsley and milk.
- Do not increase the heat. The mixture needs to be cooked on low heat until it starts to steam.
- Do not let it boil or bubble to come out of the pot.
- Add the oyster at this stage. You need to keep them cooking until their edges start curling.
You are ready to serve your best-cooked oyster stew for gratification.
3. Oyster Stuffing Casserole
- Preparation Time: 25 Minutes
- Cooking Time : 35 Minutes
- Total Time : 60 minutes appr.
- Serves: 12-16 Persons
Oyster stuffing casserole would stand first for meat lovers and for the larger serving, such as 12 to 16 people in a comparatively lesser cooking time. You can enjoy this stuffing for turkey or beef equally, and that will taste exceptionally good.
- Smoked oysters (2 cans)
- 3/4 teaspoon black pepper
- 5 slices chopped bacon
- 2 tablespoon chopped sage
- 2 tablespoon prepared horseradish
- 1/4 cup of chicken stock
- 2 tablespoon thyme (chopped)
- 1 cup white wine
- 12 cup stale bread (cubed)
- 1/4 cup chopped parsley
- 1/3 cup butter
- 3/4 cup chopped celery
- 3/4 cup onion chopped
- 2 bay leaves
- 2 garlic cloves (chopped)
Preparation Method :
- Preheat the oven to 350° F.
- Fry the bacon in a large pan. As it comes to a crisp level, drain the fats.
- Saute the garlic, onion, bay leaves and celery in the butter. Use the medium size pan for the job. It should take up to 5 minutes.
- Now add the horseradish, wine and chicken stock to it and cook for another couple of minute or more.
- Take a 12 cup casserole dish and place the cubed bread in it.
- Drizzle the butter mixture over the bread and add smoked oysters along with crispy bacon on it. Light tossing will help you get everything get well mixed.
- Now stir in rest of the ingredients.
- Take the casserole dish to the oven for cooking. Let it stay there for 35 minutes.
On completion, the food will be having a golden brown look, which ensures that it is well cooked. Serve it to your friends or family, and you will receive a round of applause for your excellent cooking.
Derived from all the research we made in exploring canned oysters recipe topic, the happiness and delight of life are not cooking, but it lies in sharing the moments with your loved ones.
The above three wonderful recipes are just the three drops from the vast sea. You will be introduced to a new recipe every day to cook the best-canned oysters. Whatever you cook will turn into a pleasant memory when you share the same with your nears and dears. Keep sharing, and stay happy. We shall return soon with something new of your interest.
Photo Credit : freepik
Hi ! this is Flavio Zbinden I am French/Swiss cookware reviewer that was born in Asia.
I had an interest in the culinary arts from a young age while watching my grandma prepare cakes and tarts in her home kitchen.
However, I only played my hand at exploring the culinary world when I started lending a hand to my mother with the daily kitchen chores.
I jumped at the chance to cook, clean, and set the table every time my mother would ask. Aside from my grandma and mother, another big influence in my culinary venture was my dad. An avid geeky chef in his free time and a chemical engineer by profession.
Influenced by my family who were always keen in the kitchen, I carried my passion for cooking into adulthood. I have always had a curious eye on different cultures and their cuisines.
Through my exploration of several countries, I learned the uses of various kitchen cookware and the benefits of using them to prepare different dishes. With that knowledge embedded in my mind, I ventured out to nit-pick my very own cookware selections in the market…