I found it! (good canned smoked oysters)

S

signmanj

New member
The Korean food store was a disappointment. The only
canned oysters they had were water-packed, in a cylindrical
can from China. Not smoked, not worth trying.

After resigning myself to only having memories of a food
no longer made, I found that Trader Joe's carries Crown
Prince smoked oysters from Korea. This is it! Small
smoked oysters with the right texture and plenty of smoke
flavor! I don't think the can was packed quite so tightly
as the ones I remember from my youth, but the flavor and
texture were there, and that's what really counts.
 
On Jan 30, 12:43?pm, Mark Thorson wrote:

Mmmmm! A good smoked oyster is definitely worth "two in the bush"
STS!!

John Kuthe...
 
In article ,
Mark Thorson wrote:



I love smoked oysters, Mark. Thank you for the recommendation. I
usually just eat them right out of the tin. How do you enjoy them?
I usually buy mine from the supermarket; usually a couple different
brands, both packed in oil.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Sun, 30 Jan 2011 10:43:15 -0800, Mark Thorson
wrote:


Huh. I buy smoked oysters every so often and have never been
disappointed. In fact, I don't even look at labels. I had to go to
the kitchen to see what brand I picked up last time, it was Bumble
Bee. If I remember this thread when I eat them (sometime in the
future), I'll post my reaction to them. Glad you found something you
like.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 30/01/2011 5:21 PM, sf wrote:


I never had problems with canned smoked oysters either. I liked them so
much I got sick of them and didn't eat them for years. Then last summer
I got back onto them. They were delicious.
 
On Sun, 30 Jan 2011 17:22:49 -0500, Dave Smith
wrote:

Maybe I'll "snack" on them today - for research purposes only, of
course.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 30 Jan 2011 17:43:14 -0500, Dave Smith
wrote:


They *are* good mixed in with cream cheese as a spread (8oz block of
cream cheese and one tin of drained smoked oysters - whizzed in a FP),
but I'm a purist. I eat them plain on a Saltine cracker (or on a Club
cracker when I'm in a festive mood).

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
Mark Thorson wrote:


LOL! My man! I tried a spread once - oysters smashed with some cream
cheese and was underwhelmed. I think I've tried the TJ once -- I
appreciate your talking about them because I'll pick some up this week
for some noshing. I like a Club cracker under my fork to catch any
dripping oil. :-)

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Jan 31, 8:06 am, Melba's Jammin'
wrote:
I agree that smoked oysters are a great nosh by themselves, but they
also make a very worthwhile addition to oyster stuffing--seasoned
bread cubes, onion, celery, chicken broth, butter, oysters and a tin
of smoked oysters. Black olives optional. Very popular at
Thanksgiving time around here. -aem
 
In article
,
aem wrote:

I would love to taste it at someone else's table; it wouldn't fly here.
:-(

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 1/31/2011 11:49 AM, Melba's Jammin' wrote:
Or here, we firmly believe that the only stuffing worth eating at
holidays or otherwise is "Grannie Annie's cornbread stuffing with turkey
drippings mixed in."
That's a direct quote from the grands and great grands.

Mark's smoked oysters are found in the local Kroger here, I enjoy them
on a Ritz cracker occasionally. Do love the Prince Oscar canned Brisling
sardines in oil though. Had some for lunch today with horseradish
mustard and Ritz crackers.
 
Mark Thorson wrote:


They are also good in poultry dressing. I like them in a cornbread and
andouille sausage dressing which is based on Emeril's andouille dressing
recipe.
 
aem wrote:

Ooh, that sounds good. I'm thinking I should
volunteer to make the next Thanksgiving dinner.
Since Dad died, Mom has always taken the family
to Hometown Buffet for Thanksgiving. The last
time, my niece called 911 and I ended up in the
emergency room.

On the other hand, I don't think you use stuffing
when deep frying a turkey. I've been thinking
about trying that. There's enough room here to
ensure that a worse-case scenario won't result
in setting fire to trees or houses.
 
On Sun, 30 Jan 2011 16:08:21 -0800, Mark Thorson
arranged random neurons and said:


Mark, you're responsible for my sudden urge to scarf down the can of
Geisha smoked oysters I had in the pantry. And the next time I'm at
TJ's, I'm tryin' the Crown Prince. Although the Geisha smoked oysters
scratched that particular itch, it's a bit heavy on the oil and light
on the smoke.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"
 
In article ,
Terry Pulliam Burd wrote:


A coupla hunks of coarse bread will soak up that oil.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
Melba's Jammin' wrote:

The Crown Prince oysters are packed in olive oil,
but it doesn't really add anything to the flavor.
I believe the canned smoked oysters of my youth
were packed in cottonseed oil. An interesting fact
is that cottonseeds were an unused waste product of
the cotton industry for many years until David Wesson
invented the process for refining the oil into an
edible form using fuller's earth to remove the noxious
components.

The Crown Prince oysters are labelled as "Naturally
Smoked". I wonder how they do that? Does it mean
they don't use liquid smoke? I suspect it does,
because liquid smoke is clear and the oysters are
dark brown. I'm imagining trays of these tiny oysters
going into a smokehouse. With the rising standard of
living in Korea, I fear these oysters might not be
available in a few years. Where will they get the
labor to deal with smoking and packing these oysters?
 
On Tue, 01 Feb 2011 11:08:22 -0800, Mark Thorson
wrote:


FYI: The ingredient label on the Bumble Bee smoked oysters I have
says they are packed in cottonseed oil.

I was pleasantly surprised by the calories. 120 calories in 2oz which
is basically half the can... I'm sure it's yet another example of
downsizing - probably from 4 oz to 3.75.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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