Which oysters are best. Where are the best and most delicious oysters in the world? Oysters are white pearls and what they taste like
Today, no one is surprised by such a delicacy as oysters. But in order to appreciate "all the delights" of the product, it is necessary to correctly approach the choice of fresh oysters. After all, the taste, and hence the overall impression, depends on how high-quality they will be.
In appearance, they are flat and deep. The latter, most often live and grow in pacific ocean, are "refined" and "special".
But gourmets around the world like flat oysters the most. They grow in the less harsh conditions of the Mediterranean and warm waters Atlantic Ocean. This means that the taste of shellfish will have a more original shade.
Size also matters when choosing. The average length of a European oyster is 8-12 centimeters. Giant clams can reach 45 centimeters. Flat oysters are numbered with four digits from zero to one. The largest is 1 and the smallest is 0000. Consider this fact when buying shellfish.
But a big oyster doesn't mean it has a lot of meat. Be sure to specify the part of the ratio of meat and juice in the sink. The higher the ratio, the more meat. But each variety of flat oysters has its own limit!
Be interested in what time of year the oysters were collected. The breeding season for these aquatic inhabitants is summer. The meat becomes fatter and the taste changes. The body of the oyster itself acquires a cloudy and whitish hue.
The ideal time of year to harvest is from autumn to the end of spring. The price for them will depend precisely on the period of maturation of the mollusks.
In most cases, oysters are consumed raw. Therefore, when buying, they must be alive, with a well-washed shell. If there's some sand left, don't worry. They must be rinsed under running and cold water.
The sashes should be very tightly pressed against each other. If there is at least one click, then it is better to refuse to purchase such a delicacy.
Another way to determine freshness is by tapping them together. You need to knock on the flat part of the sash. If the sound is dull, then the oysters are fresh.
You will not be able to buy one oyster. Minimal amount, which is sold at retail - a dozen or half a dozen. Oysters should be opened before you eat or cook them.
But oyster meat is also sold separately from the shell. In this case, the body of the mollusk should be voluminous, have a uniform color and be in completely transparent water.
Oysters can be stored, but special conditions. Closed sinks should be placed on ice and covered with a wet towel. In this state, shells can be stored in the refrigerator for no more than five days.
With the help of such simple rules and tricks, you will be able to independently determine the quality of oysters and enjoy their taste!
Bon appetit!
The sea delicacy often became the subject of attention and praise in the lines of famous poets and writers. Oysters were mentioned by Carroll, Hemingway, Chekhov, and also by Akhmatova.
Why is this particular dish popular and how to use it correctly? Let's figure it out!
A bit of history
Even 2000 years ago, shellfish were part of the diet of the Romans, and in Ancient Greece their shells were used as ballots for voting - they wrote the names of figures against whom voters voted. Historians have an opinion that it is from Greece that the term “ostracism” originates, which means exclusion, exile. After a while, oysters entered the diet of the French and British. They were imported from Greece. However, until the 19th century, shellfish were considered food for the underprivileged. When their catch became large scale and the amount of catch was reduced, the food was considered a delicacy.The delicacy came to the territory of Russia thanks to Peter the Great, who, as they say, “opened a window to Europe” and borrowed a lot from European countries. At that time, up to 750 tons of fresh oysters were delivered to St. Petersburg every year.
If a few centuries ago oysters were a special delicacy, today everyone can taste them, you can even order their home delivery. The price per piece is approximately $ 1.5 - 4. The cost fluctuates depending on their type.
In nature, up to fifty species of oysters are found, but 10-12 varieties are used as food. The main difference lies in the region of their habitat and the method of cultivation. The most sought after oysters from the Pacific and Atlantic Oceans. Sea oysters are considered to be not so tasty due to more high temperature water compared to the ocean.
This delicacy is distinguished by its shape:
- deep - Creuse, Brittany, Fin, as well as Special;Rounded and slightly flat - Belon, Bouzig, Gravet, Marin-Oleron.
At the delicacy sea taste, which may vary slightly, depending on the habitat of the oysters. They can taste like salt, iodine, metal, and even ripe melon.
It is worth noting that true connoisseurs sea delicacies prefer wild oysters. Their size is smaller, however, the taste is richer, and the cost is more expensive.
When are oysters unsuitable for consumption?
Some people think shellfish are good for eating. all year round. However, there is an opinion that from May to August it is better not to eat them. During this period, they have a breeding season - the bodies of oysters become softer, and milk is produced in the middle of the shell. Such features make the taste bitter.How to choose the right oysters and how to open them?
As a rule, oysters are served in restaurants with all the necessary cutlery. At home, they are rarely eaten, as not everyone knows how to choose them on their own. In addition, special cutlery is needed for their use.How to choose these mollusks, we will consider further.
You can buy them at shops specializing in seafood, markets, decent restaurants.
A good oyster must be weighty due to water content and with a tightly sealed shell. It should only smell by sea. By tapping on the surface of the sink, it is important to hear thud, characteristic of objects with content inside. The sound should not be empty.
Quality and freshness are determined and so - you need shake the oyster close to the ear. If there is a sound, then the mollusk is not the first freshness. Live oysters hold firmly to the inner walls of the shell, so there should be no sound during shaking.
If the seller agreed to open one oyster, take a closer look at its appearance - it should be plump, not skinny.
How to open an oyster?
You also need to be able to open mollusks. For this use a chain mail glove(or a thick kitchen towel folded in several layers) and small inflexible knife with a blade limiter. Such measures are necessary so as not to get hurt.The oyster is taken in left hand(for a left-hander - to the right), on which a glove is first put on, it is laid so that the entire surface of the shell is on top.
Knife is inserted from the side at the junction of the valves and start turn like a lever until it clicks. Next, the blade of the knife must be gently drawn in the center of the mollusk in order to cut a muscle, which holds the sash.
Then an oyster open in the same position(without turning over). You cannot turn it over, as the juice will flow out.
If after opening on the mollusk remained shell pieces, they are removed with a knife- this is a mandatory measure, because. shell fragments can cause serious damage if they enter the esophagus. There is no need to rinse the delicacy. Separate the clam from his shell fork with three teeth.
Opened shells are placed on ice. They can be stored in the refrigerator for up to 5 days, covered with a kitchen towel. But it's better to eat them right away.
How to order a delicacy and consume it?
Traditionally, oysters are bought at 12 pieces (dozen). It is not recommended to buy more, as the stomach may "revolt" due to unusual food in large quantities. That's why 12 pieces are best ordered for two people.Better to have oysters opened directly at the table. But sometimes in restaurants they bring them already in open form. In this case, you need to evaluate their smell and condition (what fresh clams look like, we wrote above).
Separating the oyster from the shell with a special fork, you need to properly sprinkle it with lemon juice. Next, the shell is brought to the lips, and the contents silently sucked out and swallowed without chewing. Remaining Withok drinking.
It is worth noting that a fresh oyster reacts to the lemon juice with which it is seasoned. She frowns a little at him.
What to drink?
Usually washed down with a delicacy champagne. The alternative is White wine, and in some restaurants they serve oysters champagne and vodka.
Oysters - a source of vitamins and sexual activity
Researchers have proven that oysters contain substances enhancing libido by stimulating the production of hormones responsible for sexual desire. Therefore, oysters are considered to be a natural aphrodisiac.They are also leaders among products in terms of zinc content - 16 - 20 milligrams per 100 grams of product. This is especially important for men to know, as zinc strengthens and increases potency.
After walking around where the TV series "Game of Thrones" was filmed, we went to eat the best oysters in the world.I have been living by the sea for a long time and love seafood, including oysters. I've eaten them many times, but I've never been to an oyster farm. There is even such a stopping point on a tour of the bay, but it’s precisely to eat oysters directly from the sea on a farm that I didn’t have a chance to treat myself.
Zhenya decided to correct this fact and planned a trip to the village of Mali Ston in Croatia, which is famous for its oyster farms. It is believed that here the highest quality oysters in the world, because nature itself has made ideal conditions for the growth of these molluscs, the sealands are surrounded by islands and protect the shells from predators, and sea water created favorable conditions for food.
In Montenegro, for example, oyster farms have been closed since November due to the low tourist season.
I already thought that well, it’s not fate to taste oysters for me in the place where they are directly grown. It's hard to do it if there's no one
But, if you know Zhenya, difficulties do not frighten him and he can find a way out of such a situation! Near another oyster farm, he knocked on the door and asked if the owners could organize a protein delicacy for us.
Farmers are engaged in wholesale and do not practice serving tourists on the farm. Nevertheless, for our beloved wife and daughter, our dad nevertheless agreed and organized a tasting of the best oysters for us.
By the way, they cost much cheaper than in Montenegro (3-4 euros / piece) - 5 Croatian kunas (0.7 euros) on a farm and 10 kunas (1.5 euros) in a restaurant per piece, but the size and taste are much bigger and better! I confirm with personal experience!
Looking for cheap sea tickets? Periodically check for
In European tradition, it is customary to eat oysters in those months whose names contain the letter "r". It's September, which means the very beginning of the oyster season.
Classics of the genre
“I ate oysters that strongly reeked of the sea, cold white wine washed away a slight metallic taste, and then only the taste of the sea and the sensation of juicy mass in the mouth remained ...” - Hemingway wrote about oysters. And they conquered not only him with their taste: many famous writers devoted their lines to the delicacy, including Lewis Carroll with a rhyming recipe in Alice in Wonderland, and even Anna Akhmatova could not resist: “The sea smelled fresh and sharp, On a platter of oysters in ice ...” And with light hand Anton Pavlovich Chekhov, everyone knows the phrase from his story: “Adults take and eat alive ... And it squeaks and tries to bite on the lip ...”
Fashion delicacy: history and geography
Eating shellfish began about 2000 years ago in Rome. And in ancient Greece, oysters, or rather their shells, served as voting ballots: they wrote the names of politicians against whom the vote was cast. They say that this is where the term "ostracism" comes from, that is, "exile, persecution." Then it was the turn to taste the oysters of England and France, where they were successfully imported. Just think: in these countries before early XIX centuries they were considered the food of the poor! “Oysters and poverty always seem to be,” wrote Charles Dickens.
However, uncontrolled fishing as a result has led to the fact that the food of the poor has become a delicacy.
In Russia, they learned about oysters under Peter I (in the middle of the century before last, only about 700-750 tons of live oysters were delivered to St. Petersburg annually), and since then they have been considered an exquisite dish. And if earlier only the Russian aristocracy could treat themselves to them, today they can taste favorite dish Catherine II can and mere mortals: the cost of an oyster ranges from 200-250 rubles apiece, depending on the type.
Andrey Fedorin
co-owner of LESARTISTS restaurant
There are a lot of species of oysters in nature - more than 50, but only 10-12 are popular in gastronomy. What is their difference? In habitat and growing habits. The most popular oysters are from the Atlantic and the Pacific. It is believed that warm seas do not improve the taste of shellfish. Oysters differ in shape - depending on the appearance of the shell, they can be divided into two groups: flat, slightly rounded (for example, Marin-Oleron, Belon, Bouzig, Gravet), and deep (Fin, Special, Creuse, Brittany, etc. d.). And of course, to taste. Yes, they all have the taste of the sea, but it, like the taste of wine, depends on the place of birth. Oysters can be fatty and salty, with a metallic or iodine flavor, and even melon notes.
By the way, gourmets prefer wild oysters. They are smaller than farm-grown ones, but their flavor is richer. And, of course, they cost more.
And what explains the rule of the "growling season"? Someone generally thinks that this is nonsense, while others put forward the following hypothesis: from May and all summer, mollusks have a breeding season. At this time, the body of the oysters softens, and milk forms inside the shell, giving the meat a bitter taste.
How to choose and open?
Most often, oysters are served in restaurants, they are eaten less often at home - due to the fact that, firstly, you need to know where to buy them and how to choose the right one, and secondly, to open and eat oysters, you need special devices. If this does not bother you, then first we will tell you how to choose mollusks.
Today, oysters are sold in markets, shops, and restaurants. live oyster must be tightly closed and heavy in weight due to water. The smell is only marine, and when tapped, it should not respond with emptiness. You can also determine the freshness of an oyster in this way: shake it near your ear - a live mollusk clings well to the walls and does not make any sounds.
If the seller considers it possible to open the sink for you, then pay attention to it appearance: the oyster should look, as they say, well-fed. It is better to return the thin one immediately.
Here is the time to dwell on special accessories for opening and eating oysters.
So, in order to carefully (and not injure yourself) open an oyster, there is a special chain mail glove and a knife with a limiter. True, you should buy them only if you are really a fan of oysters and buy them often, otherwise these accessories are too expensive toys: they cost from 8,000 rubles (each). And so, for opening an oyster, an ordinary knife with a wide and short, but not flexible blade can also be suitable.
The mollusk is taken in the left hand, on which the glove is put on, and held so that the flat flap is on top. The knife is inserted into the place where the wings are connected, and turned like a lever until a click occurs. After that, they pass the blade in the center of the oyster from above and cut the muscle that “holds” the valves. Then, without turning the oyster over so that its juice does not leak out, the shell is opened. If pieces of the shell got inside, they must be removed with a knife. The oyster is not washed.
An oyster must be taken out of the shell with a special three-pronged fork - it has a small size and a convex shape. An oyster dish is not a very obligatory serving item, but you can also purchase it for a complete set.
Shells should be put on ice. If you are not going to eat right away, then you should cover them with a towel and store in the refrigerator. Shelf life - no more than five days. However, whenever possible, oysters are best eaten immediately after purchase.
How to order and eat
Usually oysters are taken by the dozen, but this is just a tradition. Moreover, take large quantity mollusks are not recommended by doctors: not every stomach can withstand such a powerful protein attack. It’s not bad if oysters are opened in front of you in a restaurant, and if they are brought open (this is most often done), pay attention to how they lie in the sink, you need to smell them: do they smell like the sea? So fresh.
A fresh oyster reacts to acid. After opening, it is customary to drip a little lemon juice into it. Watch how the oyster reacts to it. A live mollusk wrinkles a little from the acid.
Oysters are served on a round dish, in the center of which is vinegar or wine essence, lemon slices, signature sauce from the chef, sour or spicy Tabasco, and sometimes black bread toast. Ideally, if the "seafood" will lie in the ice.
IN different countries oysters can be served in their own way, but regardless of geography, ormon is always served with them. It disinfects and balances the taste.
But the proposed sauces may well correspond to the gastronomic mentality of the country or region: for example, in Florida, in many restaurants, oysters are served with ketchup and mustard, purely American. And they can bring french fries.
There is a delicacy based on using a special fork or spoon (and there is also a fork-spoon - two in one) to separate the mollusk from the shell. Separated? Now sprinkle the oyster with lemon, bring it to your lips and, as it were, suck out the entire contents of the shell. Try to do it silently. Then swallow - do not chew. The juice contained in the shell is also drunk.
What is the right way to drink oysters?
Oysters are supposed to be washed down with champagne (preferably brut or prosecco), soft white wine (any), and vodka is not forbidden in winter. Don't believe your ears? This is true. In the famous oyster bar in London's Harrods, oysters are served with champagne and vodka. So if you don't like white dry wine, you can not observe etiquette, which does not exist!
natural aphrodisiac
In the 18th century, Giacomo Casanova glorified oysters as natural aphrodisiac. In his notes, the legendary lover told the world that he ate a dozen oysters for breakfast, and this gave him male power during the night. Perhaps that is why for many years there was an opinion that eating oysters increases libido.
And not so long ago, a team of American and Italian scientists proved that oysters contain rare amino acids that increase the content of sexual hormones. This explains their action as an aphrodisiac.
In addition, oysters are rich in zinc. This is especially important when you consider that men lose between one and three milligrams of this an important trace element at every ejaculation. Incidentally, concentration useful substances in oysters the highest is in spring, before the start of the mating season.
It is believed that 4-5 medium-sized oysters contain the daily value of iron, copper, iodine, magnesium, calcium, zinc, phosphorus, as well as vitamins A, B, C and D.
Oysters are dietary product, they shine due to the large amount of glucose. At the same time, their calorie content is no more than 60 calories per 100 grams. In France, many nutritionists prescribe the so-called oyster diet for ladies. So we remind the girls who are watching their figure: oyster season is your season!
Open the oysters, put them in a saucepan, add 200 ml of wine, cover, bring to a boil and simmer over low heat for 2-3 minutes. Remove the oyster meat from the shells to a plate covered with a paper towel to dry. Wash the sinks thoroughly with a brush and dry. Slice the white part of the leek into thin rounds onion- small cubes. Heat the butter in a frying pan and fry the onion until soft. You don't need to deep fry. Add the rest of the wine, let it evaporate.
If the cheese is salty, then the onion mixture can be omitted. If the cheese is neutral in taste, you can add salt to the onions and to the wine in which the seafood was cooked.
Put the onions in the shells, put the oyster meat on top. sprinkle lemon juice, pour over the oil in which the onion was fried, sprinkle with grated cheese on top. It needs a little: cheese crust should not be thick so that the oysters do not get lost in it.
Preheat the oven to 180°C. Pour a thick layer of salt into a baking dish, lay filled shells on it. Salt will give them stability.
Cook the baked oysters with cheese for about 5 minutes, until they are covered with a melted golden crust.
"Bloody Mary"
The world demand for oysters is provided mainly by clams, which were grown in the USA, Japan and South Korea. Although France occupies only a stable fourth place in terms of production, the oysters of this region are recognized as the best.
These mollusks are divided into deep and flat oysters. Gourmets prefer the latter, as they live in French waters - on the shallows of the Mediterranean Sea and the Atlantic Ocean. These oysters include four main varieties, which are distinguished by consumption characteristics and price.
Deep oysters live in the Pacific Ocean. In 1970, they were first brought from Japan to Europe. At that time, they were offered as a replacement for the Portuguese oyster, which was struck by an epidemic. Deep oysters are divided into "special" and "exquisite". The main criterion for selection is the ratio of the volume of the mollusk to its total mass, consisting of meat and juice. The ratio ratio for "special" oysters should exceed 9, while for "refined" oysters it should be in the range of 6.5-9. "Exquisite" oysters are grown in special cages for two months. There are 20 mollusks per square meter. "Special" oysters are cultivated in the same way for six months, their number does not exceed five pieces per square meter.
The size of flat oysters is indicated by zeros - the largest are marked "0000". But the deep ones are calibrated by numbers, the largest is the first.
Previously, oysters were not caught in the summer, since at this time the mollusks multiply. During this period, their body becomes cloudy-white instead of transparent, becomes fatter and changes in taste. Modern ways cultivation allows the consumption of oysters all year round. Demand for them rises in autumn and lasts until the end of spring, the peak of consumption is associated with Christmas and New Year. The price is set depending on the quality, breeding period and origin of the oysters. The most expensive are flat, as they are less common, and deep, requiring an extended fattening period.
It should be borne in mind that when buying oysters, they must be with tightly closed shells, live, otherwise they cannot be eaten. If there is a gap in the shell, the oyster is spoiled. Weight is another sign of oyster freshness and should be opened just before cooking. To make sure that the oyster is alive, you can only open the sash with an oyster knife. As soon as the shell opens, you need to touch the line of cilia on the mantle, if the body trembles, the oyster is alive, it is better not to eat a dead one. The mollusk should not be washed with water, as its juice is also important in cooking. The sashes must be carefully laid out on a tray with ice.
Gourmets eat oysters alive and raw, pouring lemon juice over them and eating them. rye bread, onion or pepper. Oysters can also be fried, included in cold and hot dishes, boiled, canned, grilled, cooked sums, made pancakes. Oysters are rarely sold by weight, more often they are sold in dozens or half dozens, packaging from the manufacturer is welcome. After purchasing, it is advisable to eat them as soon as possible. Oysters are stored either in production packaging or wrapped in seaweed.
Oysters are low fat, contain a large number of vitamins and minerals. Delicate oysters are usually served with dry white wine of such varieties as Chablis, Montrachet, Muscadet. Here, for example, is one of the most simple recipes cooking oysters. Having freed several large oysters from the shells, sprinkle them with white pepper and wrap thin slices bacon, putting the rolls on the grill, fry them for a couple of minutes. The dish should be served with hot toast.
- Buy oysters with tightly closed intact shells.
- Oysters are sold fresh and without shells. They should all be the same size, plump and floating in a clear liquid.
- Live oysters can be covered with a damp towel and put on ice, stored in the refrigerator for no more than 5 days. You can store oysters taken out of the shells in the refrigerator in some container with liquid for no more than one day. Pour in the liquid so that it completely covers the oysters. It is necessary to pour oysters with a solution of salt in a cup of water, take ½ tsp. salt.
- Oyster shells should be cleaned of sand with a stiff brush under running cold water.
- Oysters should be opened before serving and before cooking, and damaged and open oysters better to throw away.
You may not like the taste of oysters, but take a chance and, if only out of curiosity, try to join the French cuisine.
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