Tinned fish has been going viral, and were here for it. It’s tasty, simple to make, and goes well with a lot of different things, from crackers and spreads to pasta and sauce. When they are canned, oysters taste even better, are full of nutrients, and are much cheaper than ordering fresh oysters on the half-shell.
While you can open a tin of oysters and start eating them right away, we have some tips for getting the most out of them. Oysters come in two varieties in the can: smoked and natural. Smoked oysters have a great smoky flavor and work well in some recipes, but they’re usually packed in oil, which means they can be high in fat. Instead, you should use fresh oysters that have been packed in water if you want all the flavor of oysters without all the extra fat.
Oysters are one of those incredible seafood treats that many people crave, yet buying them fresh can really break the bank Just a dozen raw oysters on the half shell at a restaurant or market can easily run you $15 or more
Yet head over to the canned seafood aisle and you can get a whole tub of canned oysters for under $5! So what gives with the massive price difference? Why are canned oysters so much cheaper than the fresh ones behind the raw bar?
As it turns out, there are some good reasons why canning allows oysters to be sold at a fraction of the cost of their fresh counterparts. Read on to learn why canned oysters are such a budget-friendly way to get your bivalve fix.
Canning Makes Oysters More Abundant
One major factor affecting the price is basic supply and demand. Fresh oysters are only harvested during certain seasons, and are subject to availability constraints like weather, making them more precious. Canning allows the oyster supply to be stretched out year-round.
By processing and canning oysters at their seasonal peak, a whole year’s worth of oysters can be packed into cans and jars. This efficient use of the harvest means there are simply more canned oysters to go around. More abundance = lower prices for consumers.
Canning Reduces Spoilage and Waste
Preserving oysters through pressure canning also drastically reduces spoilage, waste, and the need for rushed transport. Fresh oysters must be shipped quickly and kept chilled to maximize their short shelf life. Lots of costly refrigeration and special handling is required.
With canned oysters, the canning process effectively pasteurizes the oysters, killing any bacteria and pathogens. This allows the canned oyster meat to be shelf-stable for years without refrigeration. Slower spoilage means less wasted product, again keeping costs down.
Cheaper Processing and Transportation
Processing and canning oysters requires less labor, infrastructure, and transportation costs compared to selling them fresh. With fresh oysters, each one must be hand harvested by divers or dredged from the seabed. Then they are shipped in climate-controlled trucks to ensure quality.
With canning, processing plants are set up near oyster harvesting areas to minimize transportation. Low-paid assembly line workers can shuck and process large quantities of oysters efficiently. The canned products are cheaper to ship and store.
No Need for Fancy Service and Presentation
When you buy fresh oysters at a raw bar or restaurant, you’re not just paying for the oyster itself. You’re also paying for the dramatic table-side presentation, the slicing of lemons, the chilled plates, and the service of a trained oyster shucker.
With canned oysters, all that fancy service and presentation expense is eliminated. You just open the can at home – no need to pay someone to shuck and serve it to you!
Less Desirable Oyster Parts Get Used
When oysters are canned, processors don’t just use the premium parts as they do with fresh oysters presented on the half shell. The whole oyster gets chopped and blended, including parts like the mantle and gills that would normally be discarded.
By utilizing more of the oyster, including less desirable parts, the overall usable meat per oyster increases. Combined with large-scale production, this further improves efficiency and drives down costs.
Perfectly Affordable Oyster Meals
While fresh oysters on the half shell can’t be beat, canned oysters make a remarkably affordable and convenient substitute. Their abundance, long shelf life, and streamlined processing help keep costs down.
For home cooks on a budget, canned oysters are ideal. Add them to pasta, soups, stuffing, casseroles, and more for an instant flavor boost. Though not as glamorous as fresh, canned oysters provide plenty of satisfaction at a fraction of the price.
So next time you get a hankering for oysters but don’t want to spend a fortune, head to the market aisles and stock up on some budget-friendly canned bivalves! Your wallet and tastebuds with both be happy.
Benefits of eating canned oysters
You can get canned oysters if you love oysters but don’t want to deal with the hassle or cost of getting them at a raw bar or seafood counter. Cleaning and shucking oysters can be a hassle, and storing raw seafood can be a headache. In the fridge, fresh oysters only last a few days. But if you store them right, canned oysters can last for years. There’s no need for knives when it’s time to eat—just pop the top and enjoy.
As with many shellfish, oysters are low in calories and fat as long as you stick to varieties that are mostly water. They are also high in nutrients, which makes them a great source of protein. If you’re looking for a way to get Vitamin B12, oysters are a good choice. This vitamin helps your brain work and keeps your mind sharp. Theyre also rich in vitamin D, zinc, manganese, and copper, all of which help keep bones strong.
U.S.A. Canned Smoked Oysters vs. CHINA Canned Smoked Oysters
FAQ
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