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Different tastes...

The main classifications of oysters: Pacific and Atlantic. Each grouping is then further broken down to the very shore from which they are harvested.

 

The Pacific
Originally from Japan, the Pacific Oyster is the most widely cultured oyster in the world.A Pacific oyster as a creamier, mineral type of ocean taste, versus an Atlantic oyster where you can taste the saltiness of the ocean. Kumamoto is one example. This oyster has a buttery finish, it is one of the best sellers at the restaurant because it is considered a beginner's oyster due its small size and mild taste.

Oysters like Steamboats, Pearl Bay, Malaspina, Royal Myagi, each have a different finish from very creamy to metallic to just a hint of salt or nuts.

The Atlantic
Malpeque, Caraquet, Blue Point, Pine Island, Pugwash.. .Each oyster has its own degree of salt. the Pine Island for example, has a fruity finish, and some prefer a Pemequid because of its almond finish.

 

Check out our List of oysters for more info

 

The Myth

Folklore says that oysters should be eaten only in months with "r's" in them -- September, October, etc. At MaestroSVP we have been trying to educate people that oysters can be eaten 12 months a year. The notion that oysters should not be eaten in "r"-less months -- that is, months that occur during warm weather -- may have started in the days when oysters where shipped without adequate refrigeration and could spoil. But today all that has changed with modern conservation techniques, and we can enjoy oysters twelve months a year.

 

What to drink with Oysters

Champagne can be the perfect marriage, but a glass of Sancerre, a fantastic sauvignon blanc, is perfect with all shellfish, especially oysters. Also, a good bottle of Muscadet or a Riesling from Alsace which is bone dry and a suitable complement for oysters. You may also want a Chardonnay, whether Californian, French or Australian, but in particular one with the rich wood flavor of Napa or Australian wines. Remember that you are trying to marry the distinctive seaweed, salty and mineral tastes with which the wine will have to compete.

To make things more complicated, everyone experiences oysters differently. It's as if oysters challenge the palate, dancing sweetly at first, before splashing the tongue with a taste of the briny sea. For wine enthusiasts, this poses quite a challenge.

See also our WINE LIST.

Baked Oysters

Less known than the raw oysters, baked oysters can be prepared in so many variations. Don't be afraid to experiment.

Here's an idea: try a Malpèque oyster, add goat cheese and a port and raspberry sauce. Put under the broiler for 4 minutes. You'll be amazed by the taste. Try different cheeses, wine, vinegars, sauces, green vegetables such as spinach, shallots, and of course spices and herbs.

 

The MaestroSVP varieties:

• Rockefeller – swiss cheese, pesto and spinach
• St-Jacques – scallops, swiss cheese, béchamel sauce
• Goat cheese with a raspberry port sauce
• Blue cheese and port
• Tomato concassé, cheddar cheese

 

Frequently asked questions about oysters

 

How do oysters breathe?

Oysters breathe much like fish, using both gills and mantle. The mantle is lined with many small, thin-walled blood vessels which extract oxygen from the water and expel carbon dioxide. A small, three-chambered heart, lying under the abductor muscle, pumps colorless blood, with its supply of oxygen, to all parts of the body. At the same time a pair of kidneys located on the underside of the muscle purify the blood of any waste products it has collected.

Oysters, male or female?

There is no way of telling male oysters from females by examining their shells. While oysters have separate sexes, they may change sex one or more times during their life span. The gonads, organs responsible for producing both eggs and sperm, surround the digestive organs and are made up of sex cells, branching tubules and connective tissue.

What is that crab sometimes seen in oysters?

It is a species of crab (Pinnotheres ostreum) that has evolved to live harmoniously inside an oyster's shell. These dime-sized crabs, much sought after by gourmands, are not abundant.

How do pearls end up inside of oysters?

An oyster produces a pearl when foreign material becomes trapped inside the shell. The oyster responds to the irritation by producing nacre, a combination of calcium and protein. The nacre coats the foreign material and over time produces a pearl.

Some history about oysters

The oyster has existed since pre-historic times and has a fossilized history of over 200,000 years. Oysters have been farmed since the time of ancient Rome. Oysters, rich in folklore, have always been linked with love. When Aphrodite, Greek goddess of love rose from the sea on an oyster shell and gave birth to Eros, the word ‘aphrodisiac’ was born. As everybody knows, oysters have been linked with Casanova’s success. He was rumoured to have eaten at least 50 off the breasts of his mistress every morning.

 

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3615 St-Laurent blvd
(Corner  Prince Arthur)
Montreal, Quebec
514-842-6447

maestrosvp@gmail.com

 

Scallops

Les pétoncles peuvent être acheté frais ou congelés.

Lors de l'achat de pétoncles frais surveillez qu'ils ne soient pas dans l'eau. Le pétoncle absorbe l'eau ce qui augmente artificiellement son poids et au moment de la cuisson l'eau s'évapore laissant un produit plus petit et coriace. Le pétoncle est un fruit de mer au goût particulier, pas très prononcé et légèrement sucré. Idéal en entrée car il exige peu de préparation et sa cuisson est rapide. En repas, il accompagne très bien les autres fruits de mer dans les assiettes variées

Crab

Les crabes habitent la mer, l'eau douce ou l'eau saumâtre. Ils se cachent sous les rochers, dans les algues et dans les crevasses. Habiles prédateurs, ils sont combatifs et foncent sur leurs proies. S'ils ont une patte coincée ou retenue par un ennemi, ils s'en séparent et après trois mues, elle aura complètement repoussée.

Le crabe à une carapace arrondie, en forme de coeur chez certaines espèces. Ce crustacé est muni de cinq paires de pattes, dont la première paire est extrêmement puissante. Les crabes femelles se différencient des mâles par une palme beaucoup plus développée sous le ventre, qui sert à retenir les oeufs. La famille des crabes comprend plus de 4000 espèces souvent fort diversifiées. Parmi celles -ci on trouve notamment le crabe des neiges.

Snow Crab

Il appartient à la famille des crabes araignées. Son corps presque circulaire est un peu plus large à l'arrière. Sa carapace est souvent brun orangé, mais elle peut-être de teintes différentes selon la mue de celui-ci. Ses longues pattes sont légèrement aplaties. Le mâle est beaucoup plus gros que la femelle et seul celui-ci est capturé. Il atteint en moyenne 13 cm de large, et son poids peut varier de 2 à 3 lbs. Le crabe des neiges vit dans les eaux froides et profondes (entre 20 et 700 mètres), ce qui a une influence bénéfique sur sa chaire unique et très recherchée.

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Fish

Tuna

Le thon est un poisson originaire de l'océan Atlantique et, lorsqu'il est  cru, il est d'une superbe couleur rouge foncé. Cette chair rouge et ferme ne se défait pas à la cuisson excepté lorsqu'il est bien cuit. Facile à cuisiner, même les arêtes s'enlèvent sans trop de difficulté. Ce n'est pas par hasard si son surnom est « steak de mer »! En plus, il s'agit d'un poisson qui se conserve très bien. Cru et enveloppé dans du papier ciré, le thon peut se conserver de 2 à 3 jours au réfrigérateur. Une fois cuit, il peut se conserver de 2 à 3 mois au congélateur. Optez alors pour une cuisson à haute température (230°C ou 450°F) sur une courte période de temps (soit de 5 à 7 minutes par cm d'épaisseur ou de 10 à 12 minutes par po d'épaisseur ou rôti à la poêle sur chaque surface.

Son goût prononcé et légèrement sucré a gagné en popularité. Toujours en quête de nouvelles idées culinaires, le thon est apprêté de diverses façons par ses amateurs. Mais quoi de mieux qu'une délicieuse sauce Havane ou Asiatique pour relever le goût de votre poisson! En plus, la consommation du thon est excellente pour la prévention des maladies cardio-vasculaires. Cependant, le thon est un aliment très riche en mercure, donc il doit être consommé avec modération.

Halibut

C'est le plus grand des poissons plats. La taille des plus petits flétans est d'environ 50 cm, alors que les plus imposants peuvent atteindre plus de 2 mètres. Certains de ces poissons peuvent même peser jusqu'à 300 kg.

Le flétan aime surtout les eaux froides des mers nordiques. Les eaux près de Terre-Neuve et Groenland abritent beaucoup de ces poissons magnifiques.

À l'achat de flétan, choissez un poisson frais dont la chair est ferme, élastique, brillante et sans marques de dessèchement.  Le flétan n'a pas d'odeur persistante, donc il est important de sentir notre achat! La peau est brune d'un côté et blanche de l'autre. Le côté pâle correspond au côté aveugle du poisson, c'est-à-dire celui qui n'est pas exposé à la lumière du soleil.

 La chair du flétan est maigre. Soyez donc vigilant afin de ne pas trop cuire votre poisson, sinon il deviendra sec. Calculez de 5 à 7 minutes par pouce de chair à cuire. Vous pouvez le poêler, le griller et même le pocher. Une bonne huile d'olive et du jus de citron : le tour est joué!

 

What is "tomalley"?

Tomalley is the lobster's liver. It turns green when cooked and is considered a delicacy.

How old is a one-pound lobster?

No one knows exactly, but aquarium studies suggest 5 to 7 years.

What is the difference between soft and hard shell crabs?

They are the same species. A soft-shell crab is one that has just discarded its shell. Crabs which have just shed their shell hide in rocks or bury themselves in sand and mud to escape predators. They emerge after the new shell hardens, a quick process.

What are the small crabs found inside oysters? Are they harmful to oysters? May humans eat them?

These are "pea" crabs. They live, often in pairs, inside the oyster shell, eating food collected on mucous strands in the oyster. Because they do cause damage to oyster mantle and gills, the crabs are considered parasites.
Pea crabs are not harmful to man.

Is there more than one kind of shrimp?

Numerous varieties exist, among them brown, white, pink, royal red, brine, and rock shrimp.

How big do shrimp grow?

Depending on the species, size ranges from about 1/2 inch long on the west coast of the United States, to almost 12 inches elsewhere.

How long do shrimp live?

The life cycle varies geographically and by species. Some live as long as 6-1/2 years, others live only a year.

What do oysters and clams eat?

Called filter feeders, oysters and clams eat plankton. By pumping water through their bodies, the mollusks strain the microscopic organisms hrough their gills, which act as sieves.

What is the largest lobster ever caught?

The Massachusetts Lobstermen's association claimed a record when they caught "Big George" in 1974 off Cape Cod. The lobster weighed 37.4 pounds with a total length of 2.1 feet.

 

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3615 St-Laurent blvd
(Corner  Prince Arthur)
Montreal, Quebec
514-842-6447

maestrosvp@gmail.com

We sell our oysters by the piece, half a dozen or a dozen.

You can also try our mixed plate, or ask our knowledgeable staff.

Did you know we opened more than 3,000,000 oysters so far?

• Aspy Bay (Nova Scotia) Slightly salty, meaty
• Beausoleil (New Brunswick) Mild, mineral
• Belon (Nova Scotia) Medium size, hazelnut long finish
• Black Pearl (British Columbia) Small but with a lot of flavor, watermelon
• Blue Point (Long Island) Mild
• Bras D’Or (Nova Scotia) Salty, juicy
• Buckley Bay (British Columbia) Sweet, vegetable finish
• Cap-Breton (Nova Scotia) Salty, meaty
• Caraquet (New Brunswick) Medium salinity, sweet, plump, firm texture
• Chedabuto (Nova Scotia) Medium salinity, mineral
• Chef’s Creek (Washington) Salty, cucumber finish, meaty
• Chincatinque (Virginia) Light, vegetable finish
• Colville bay (Prince Edward Island) Sweet, watermelon finish
• Cotuit (Cape Cod, Massachusetts) Plump, fairly salty
• Debob Bay (Washington) Creamy, very salty
• Eel Lake (Nova Scotia) Salty, strong finish
• Fanny Bay (Baynes Sound, Vancouver Island) Creamy, cucumber taste
• Fine de claire (France) Salty, meaty
• Fox Island (Nova Scotia) Very salty, juicy
• Glidden Point (Maine) Meaty, juicy
• Grande Entrée (Magdalen Islands) Mild, salty, very meaty
• Grosse île (Magdalen Islands) Meaty, spicy
• Gulf Star (Florida) Salty, juicy
• Hamma Hamma (Washington) Firm, mild
• Hood Canal (Washington) Deep cupped classic West Coast oyster, salty, mineral
• Island Creek (Massachusetts) Juicy, citrus fruit finish
• Kawa Kawa (New Zeland) Mineral, creamy, milky
• Kusshi (British Columbia) Cantaloup, cucumber
• Kumamoto (Washington) Originally from Japan, small oyster, exotic, butter finish
• Lady Chatterly (Nova Scotia) Light, salty, meaty, citrus fruit finish
• Lamèque (New-Brunswick) Very salty, vegetable taste
• Little Harbour (Nova Scotia) Slightly salty, fatty
• Malaspina (Oregon) Medium size, creamy, succulent
• Malagash (Prince Edward Island) Salty, juicy
• Malpeque (Prince Edward Island) Easiest to eat, light in flavor, sweet mild finish
• Marine Gold (British Columbia) Mineral taste
• Martha’s Vineyard (Virginia) Salty, seaweed finish
• Merigomish (Nova Scotia) Slightly salty, mushroom taste
• Mystic (Connecticut) Salty, earthy, truffle
• Nantucket (New England) Sweet, mild, slightly briny, coppery finish
• Paramour (Virginia) Creamy, ocean taste
• Peaconic Bay (Long Island) Small oyster, sweet, mild, a bit briny
• Pearl Bay (British Columbia) Mild, meaty, watermelon flavor
• Pearl Point (Washington) Medium size, slightly metallic, creamy texture
• Pemaquid (Maine) Firm, sweet, a hint of almond
• Pickering Pass (California) Light, juicy, mineral
• Pine Island (NewYork) Sweet, slightly salty, fruity
• Prudence (Rhode Island) Salty, mild, juicy
• Pugwash (Nova Scotia) Salty, sweet finish
• Raspberry Point (Prince Edward Island) Salty, sweet
• Rocky Side (Nova Scotia) Salty, juicy
• Royal Miyagi (Washington) Medium size, plump, creamy, kiwi flavor
• Ruisseau (Nova Scotia) Juicy
• Sakannet (Rhode Island) Mild, very tasty
• Saint Simon (New Brunswick) Small, salty
• Salutation Co (Prince Edward Island) Similar to a Malpeque but sweeter
• Samish Bay (Washington) Mild, slightly mineral
• Sea Angel (British Columbia) Very meaty, vegetable taste
• Shediac (New Brunswick) Crisp full taste, firm
• Sinku (British Columbia) West coast winner, honey melon flavor, creamy
• Sister Point (Washington) Delicate sweet flavor, cucumber aftertaste
• Shan Daph (Nova Scotia) Meaty, slightly salty
• Skokomish (Washington) Creamy, buttery taste
• Stellar bay Belon (British Columbia) Creamy, buttery taste
• South Lake (Cape Breton) Salty, juicy
• Snow Creek (Oregon) Medium size, slightly briny finish
• Steamboat (Washington) Watermelon finish
• Sweet point (Cape Breton) Sweet and earthy taste
• Summer Ice (British Columbia) Sweet finish, very meaty
• Tatamagouche (Nova Scotia) Medium size, clean, crisp, lettuce like finish. Best of NV.
• Thrumcaps (Nova Scotia) Mild, vegetable and mushroom finish
• Watchill (Long Island) Salty, truffles
• Wianno Mass (Cape Cod) Sweet
• Wellfleet (Massachusetts) America's favorite oyster, sweet crisp, salty, slight mushroom taste
• Yaquina (Oregon) Very salty, fruity finish

 

 

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3615 St-Laurent blvd
(Corner  Prince Arthur)
Montreal, Quebec
514-842-6447

maestrosvp@gmail.com

MaestroSVP helps you throw a great home made oyster party.
Just pass by to pick up your oysters and off you go!
Here are a few practical tips.

 

The famous MaestroSVP Oyster Shooter

This drink has become very popular in my restaurants and especially at the events we do throughout the summer months. Take an oyster, put it in a shot glass, add a little cocktail sauce, fresh horseradish and jalapeno vodka. You then drink it like a shooter. It is a very refreshing treat.

 

Serving Oysters

The best and easiest oyster to open is a Beau Soleil.. It is always uniform in size, round and plump. This makes it a lot easier for a beginner. I would suggest 1-1/2 dozens per person. Have lots of lemons cut in quarters. Or, what I love to do at events, is take a whole lemon, roll it on a table to loosen the juice and poke a hole on the top part. This makes a real lemon squeezer. You should have plenty of Tabasco sauce or any hot sauce. A simple but delicious classic sauce is made by cutting shallots into very small pieces and adding red wine vinegar and a little lemon juice.

 

If you want to add a little spice to your party, you may want to consider serving cooked oysters. Have a buffet spread with different ingredients so your friends can make their own cooked oysters.

Here are some suggestions for different toppings:

Goat cheese, tomato pesto, basil pesto, cheddar cheese, orange chipotle sauce, salmon caviar, a bottle of black sambuca, a bottle of porto, asiago cheese or even a fruit salsa which we do at the restaurants.
Just toss the ingredients on the oysters and put them on a tray into an oven at 350 degrees. They should take about five minutes to cook.

 

How to Shuck an Oyster

There is a point or a hinge at the opposite end of the cup. Take a good sharp oyster knife and insert it in the point. Apply a little pressure and pop it open. Then cut the bottle mussel. If this method does not work you can microwave them on high for about 20 seconds, plunge them in cold water and then pry open with your knife.

 

How Long Will Oysters Last?

I like to keep oysters in the restaurant for a maximum of one week. If the oysters are not immediately fresh, then only 2 or 3 days may be their storage life. You can tell when an oyster is going bad. Always make sure the shells are tightly closed. If they have opened the oyster will loose its fluid. You will know when you have a bad oyster as the smell is very offensive. Cover your oysters with a damp cloth and let the oysters breath. They need an airy place in your fridge.

 

Recipes

Served on a tray of ice with some seaweed as garnish, is the simplest, best way to serve oysters. You may add a bit of lemon juice and/or worcestershire sauce. Two dressing suggestions: french onions and red wine vinegar (Mignonette) or some chili sauce.  You can also cook it, many way are possible: poached, marinated, fried, grilled or barbecued. 

 

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3615 St-Laurent blvd
(Corner  Prince Arthur)
Montreal, Quebec
514-842-6447

maestrosvp@gmail.com

Every Tuesday at MaestroSVP, it's shucking 101. Learn how to open, taste and care for oysters.
Just show up at the bar at 6pm. We are fully equipped!

 

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3615 St-Laurent blvd
(Corner  Prince Arthur)
Montreal, Quebec
514-842-6447

maestrosvp@gmail.com