Many describe oysters as being briny or salty, tasting like where they are from—the sea! Some even say they can taste nutty, sweet, and even metallic. Their texture is soft, a bit liquidy, and a little chewy. There is a portion in the center of the oyster that even tastes meaty and more firm.
As a vegetarian, the closest way I can understand this texture is in the form of an extra-firm style tofu. It is said that eating an oyster tastes as though you are eating what the ocean smells like. The aftertaste especially represents this idea, as it leaves a clean and fresh taste in your mouth or even a taste that is more “ocean-y.”
Oysters can be prepared in several ways! The typical way is by being shucked, or carefully opened with a knife, which will keep the oysters only on its bottom shell. Then, it would be paired with a squeeze of lemon, mignonette sauce, a condiment made with chopped shallots, cracked pepper, and red wine vinegar (other vinegars may be used). Oysters can also simply be eaten plain, too.
They can also be prepared by being lightly grilled or baked to showcase a more creamier flavor, compared to the fresh, briny flavor of raw oysters. Lastly, they can be cooked in a variety of dishes such as soups or other seafood dishes, though this is not as common in the Arcachon culture.
Before they can be served, oysters must be rinsed and even sometimes scrubbed to remove any sand or debris off their shells from their cultivation process.
