Choosing oysters is an interesting and difficult task. Let's find out how to deal with it.
Casablanca, Fin de Clair and Kaki Emon, Hassan and Imperial are all varieties of oysters , the choice of which is an interesting and difficult task. Let's find out how to deal with it.
This is a type of mollusk that can be eaten raw or cooked. Oysters can vary in size, shell color and shape. Buying them is a difficult process that needs to be approached with all attention and caution. After all, if the oyster was stored incorrectly or its expiration date has passed, it is dangerous to eat it - it can end in serious poisoning. If there is an opportunity, it is best to determine the time of catching shellfish . In the summer months, they multiply actively, due to which the taste properties can deteriorate. In addition, it is believed that the tastiest oysters are caught in cold waters.
First of all, it is necessary to look at them carefully. The clam shell must be free of damage or blemishes, and the oyster itself must be alive at the time of sale. It is dangerous to buy and eat dead molluscs .How to identify a fresh oyster
The oyster shell must be closed.
If you tap one oyster against another, the sound should resemble the knocking of stones against each other.
If oysters are bought without shells, you need to pay attention to their size and packaging method: the molluscs must be of the same size and be in special cans with liquid marinades.
A small amount of sand is allowed on the oyster shell .
The surface of the oyster shell must be moist, as a dry shell may contain dead molluscs .
The body of a good and fresh mollusk is always transparent.
It is believed that the smaller the oyster , the tastier it is.
Oyster shells should be opened immediately before consumption or cooking.
You can check the oyster by slightly opening the shell - a live oyster will immediately close back.
The standard size of an oyster is from 5 to 15 cm in length.
Which oysters should be avoided
Oysters with open shells.
Oysters packed in containers.
Molluscs with a dull white body.
Sometimes it is quite difficult to determine whether an oyster is alive when the shell is closed. The most effective way to check its freshness is to break the shell. First, a characteristic click should be heard during this action. Secondly, on the inner part of the carapace there is a place called the mantle, which can be recognized by characteristic villi. If you carefully bring a knife or other object to the eyelashes, they should flutter. If this does not happen, the oyster can hardly be called alive and fresh.