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Frozen and Canned Oysters
Shucked, raw Eastern oysters are now available frozen; they are also canned (either plain or smoked). Japanese or Pacific oysters are also canned.
TO COOK FROZEN OYSTERS:
Thaw in the refrigerator, then prepare as you would fresh oysters; cook immediately after thawing and NEVER refreeze.
HOW TO USE CANNED OYSTERS:
Because these are fully cooked, they’re best used in quick soups, stews, fritters, and casseroles. The smoked variety is usually served snacks, though they, too, can be used in soups and stews.
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