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smoked oysters, READ THIS!

post #1 of 29
8/23/06 at 8:27pm
Thread Starter 
I bought a package of bumble bee fancy smoked oysters...












Question- Are they precooked? I want to just eat them out of the can but i dont know if its safe. is it safe? PLEASE ANSWER, I JOINED THIS WEBSITE JUST TO GET THIS ANSWER!!!

THANK YOU SO MUCH
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post #2 of 29
8/23/06 at 8:32pm

assuming the package does not say

Smoked oysters should be ready to eat, used as an ingredient in salads and cold dishes. Check the lable.:roll:
bake first, ask questions later.
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post #3 of 29
8/23/06 at 8:40pm
Canned, smoked oysters are definitely ready to eat. But, before you do, please reply for an Irish recipe, wraped in bacon, olive oil, pan fried, etc.... Marion
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post #4 of 29
8/23/06 at 8:40pm
Thread Starter 
The Label Didnt Say
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post #5 of 29
8/24/06 at 4:35am
Anything in a can is safe to eat straight out of the can. The canning process ensures that it's safe.
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post #6 of 29
8/24/06 at 5:09am

jfb1060

Speaking of smoked oysters. Does anyone have any recipes for them?

Joe
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post #7 of 29
8/24/06 at 5:11am
Just be careful about eating the whole can in one sitting:o I did and I ended up feeling like this :(
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post #8 of 29
8/24/06 at 6:51am
Mmmm, smoked oysters! Straight out of the can, yum. But also good mixed with pasta (use the oil in the can as the sauce).

I tend to shy away from recipes that cook them more, since they are already kind of tough from the smoking process and I don't want them toughter. But if anyone does have a good recipe, I'd be interested, too.
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post #9 of 29
8/24/06 at 8:03am
Half the bacon strips. Wrap around the oyster and toothpic them. Pan fry in oil and garlic. Make a plain yogart/bluecheese sauce to pour over when done.
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post #10 of 29
8/24/06 at 8:08am
Well, Chrose, I must have had a stronger stomach than you because I used to eat them for lunch when I was on Weight Watchers many years ago! My mom used to serve them as an appetizer when I was little.

I'd toss them over hot pasta with a little of the oil and chopped green onion.

Howlieboy, we have lots to offer here besides oyster advice. Come back and enjoy Chef Talk!

Mezzaluna
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post #11 of 29
8/24/06 at 9:03am
My long lost brother! I've found you!
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post #12 of 29
8/24/06 at 9:56am
Always enjoyed a can of smoked oysters and a few saltines. Once, when I was immersed in the task and savoring every morsel, a com-padre took one look and declared "Look at her eat those, bet she drinks bath water and howls at full moons!" I've never opened a can since without remembering the moment.
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post #13 of 29
8/24/06 at 1:54pm
This must be the highest concentration of smoked oyster eaters I've ever seen in one place. Normally I can't even get people to sit next to me when I open up a can of them things!
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post #14 of 29
8/24/06 at 4:52pm

smoked oysters

Add another eater. A can of smoked oysters and a stick of saltines goes great with a glass of gin.
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post #15 of 29
8/24/06 at 5:56pm
Gin.... another favorite of mine.
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post #16 of 29
8/25/06 at 7:10am

jfb1060

hmmmmmmm...

Oysters and gin. Gotta try that sometime:beer:

Joe
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post #17 of 29
8/28/06 at 9:18pm
ZOMG - smoked oysters? on water crackers with cream cheese, moist!. Apparently oysters and guiness are a match as well.
"Nothing quite like the feeling of something newl"
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post #18 of 29
8/31/06 at 1:47pm
:smoking: yea man, them smoked ones.....

LOL Yea, I do so like them as well. As much from the can as on a plate with an assortment of crackers and cheeses.
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post #19 of 29
8/31/06 at 5:30pm
Oh yeah... and don't forget the kalamata olives.... and a gin martini, of course.
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post #20 of 29
8/31/06 at 7:07pm

Barfin'

I so love those oysters... I once ate a whole can... yum!!
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post #21 of 29
10/20/06 at 5:11am
I make my own smoked oysters. I take either live east pointers and pop the tops off or a quart of shucked and place them on scrubbed half shells and then add a dab of margerine or butter (doesn't seem to matter much) and some salt and pepper, then into the smoker with them. I make sure the smoker's hot and smoking first, (applewood shavings are my preference for fish). It takes about 15 - 20 minutes for them to get done golden brown. In cold weather I have to cover the smoker with drop sheets to keep the temp up sufficiently. They go over pretty well.:)
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post #22 of 29
10/20/06 at 5:25am
Huh! Interesting! Eat them hot?
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post #23 of 29
10/20/06 at 5:35am
Yup. And I like the fact that it doesn't mess up the smoker as much as sausage. There isn't a pile of grease to wash off after. The smoker I have is a clone of the electric Brinkmans with a pan for water underneath. They don't really resemble the salty canned oysters very much, it's a more delicate flavour.
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post #24 of 29
10/20/06 at 6:13am
I like to load up a saltine with a couple of oysters and then sprinkle liberally with tabasco sauce. Delish!!! And I always eat the whole can.

I'm gonna' try the pasta thing. Sounds like something I would like.
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post #25 of 29
10/20/06 at 1:57pm
Smoked oysters, clams, mussels, sardines, bring 'em on. Just peeling back that metal top makes me happy. :D

My wife does not care for the smell. She also doesn't like mushrooms, so what does she know?

Kevin

I like muskies.
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post #26 of 29
11/9/06 at 7:17pm
I have made a smoked oyster and country ham sausage (breakfast sausage made with country ham - amazing stuff) Stuffing for flank steak that was awesome.
Put em in a gumbo.
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post #27 of 29
11/9/06 at 7:53pm
I like 'em with Vodka, but I guess it's all the same color.
Stick a toothpick through one and put it between a couple of water chestnuts. Wrap a piece of bacon around the thing and drop it in a hot skillet to brown. A plate of good cheese, some wheat thins and smoked oysters/water chestnuts on a stick.... don't forget the Vodka. If this is what heaven is like I can't wait to get there.
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post #28 of 29
1/17/08 at 4:33am
While searching for information on mussels, this thread on smoked oysters turned up. Gotta love the ChefTalk search engine <LOL>

The idea of smoked oysters on pasta, as mentioned by Suzanne and Mezzaluna, sounds great. Does anyone have a favorite brand that's available in the US? I'd like to grab a tin or two, but want good quality - preferably large - oysters. I've seen some in cottonseed oil. That doesn't sound too appetizing, but I'm ignorant about this oil. Any better oil choices available for the tinned - or jarred - oysters? Maybe jarred oysters without oil?

shel
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post #29 of 29
1/17/08 at 5:12am
I can be sure that whenever I open a can of smoked oysters or mussels the kids and husband leave the room. That's okay. More for me!
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