At nearly identical latitudes to our home, but across the Atlantic, Chris finds a very briny oyster – and culinary inspiration.
Seafood in Portugal is influenced by cold northern oceanic currents and renders a richness to food that the mindful chef is careful to showcase.
Admiring the outside of oysters (#1 inset) reveals clues to how they are grown. Served at Guincho Beach in Portugal these were likely grown in floating farms & routinely power washed. Beautiful!
Indeed, Portuguese oysters are unique and feature a high salt and sharp mineral finish punctuated by how clean they are inside and out. I always start with oysters unaltered to appreciate their raw essence. I then like play with flavor and texture.
This plate offered two garnishes (diced red chili & sprouts (top left). I was surprised by how well these paired (#2 inset).
A squeeze of lime also produced surprising results.
Introducing LOC to Guincho Style, a combination of fresh red chili, sprouts, green onion & citrus ponzu in portions that do not overwhelm, but compliment.