I bought my first oyster last year and it was delicious.
The crusty shell had a hint of pungent spice and the soft, tender flesh was soft and delicious.
The shell was still crunchy after a few weeks in the fridge.
After that, I went for the bigger, flaky ones.
I got a lot of advice about how to make the best oysters.
One thing I didn’t know was that a lot was being wasted.
In this case, it’s the fish itself.
There’s so much to consider in deciding how to cook an oyster, but in the end, you need to balance flavor and cost.
Here are five things to keep in mind.
The best oyster is a big thing.
This article originally appeared on The Conversation.