Slow Food OC visited the Carlsbad Aquafarm this last weekend for an informative tour of this shellfish farm producing local, sustainably raised shellfish on our coast. Michael Millar shared one of his smoked oyster recipes if you would like to duplicate some of the fare we enjoyed at the farm.
Smoked Fresh Oysters
Junmai daiginjo sake (doesn’t need to be expensive sake)
Chives or parsley for garnish (optional)
Preheat smoker with cherry wood to 225 degrees F
Prepare perforated pans that fit in your smoker with crumpled aluminum foil so that the oysters will sit upright and not spill out liquid.
Shuck oysters as if serving on half shell, except you will drain out the oyster liquor as the smoking reduces it and makes the oysters too salty. Place all of your oysters in their half shell in the prepared pans and splash about a half a teaspoon or more of sake into each shell. You’re basically replacing the oyster liquor with the sake. Save the oyster liquor for another use within a day. Bloody Mary’s would be a good use. Or a fish soup.
Dot the top of each oyster with an 1/8″ bit of butter.
Smoke at 225 for about 40 minutes. There should still be liquid in the shell and the oysters should still be tender and succulent.
Garnish with chopped chives or parsley if desired. Serve immediately.