Are the oysters that make pearls edible

Oysters 7 facts you should definitely know

Their appearance does not suggest which ones are delicious delicacy under the shell of the oyster hides. Among the shellfish, the Oyster, with their gray-white to green crusty shell, an outstanding position and is undoubtedly one of the most sought-after Delicacies of the world. Poets called them oyster as "ornament of the seas" and the famous seducer Casanova, according to legend, ate 50 Oysters for breakfast to increase his virility. The myth of the aphrodisiac effect persists. But is it the truth? We are investigating this question. Find out the 7 most important facts about Oysters. What is the difference between them and mussels? What is she doing Delicacies? What are the special features of the different types and what should you pay attention to when buying? You can read this and more in our detailed guide.

Differentiation from real oysters and mussels

Gourmets in China and Italy discovered the delicacy of Oysters already in prehistoric times. The Romans began 2000 years ago and the French too in 1858 Oysters to breed in sheltered sea bays. Today there are around 100 species of oysters that live in warm and temperate oceans. The species differ in size and shape. What all species have in common is their irregular scaling. Oysters have only one sphincter and fix themselves to the seabed with the flat, left flap of the shell. With the help of their gills, they filter plankton as food from the respiratory water.

The difference to mussels lies in the sex of the Oysters. Oysters are hermaphrodites and contain female and male sex cells. Up to 3 million larvae hatch from the fertilized eggs and swarm in the water for a few weeks until they form their shells and cling to the seabed. Real Oysters are known under the name Ostreidae, but also fall under the commercial term Oysters, which are not biologically. The best known among them are the hammer clams or Hammer oysters and the Pearl oyster or bird clam. The hammer clams are similar to the shape of a hammer, are up to 20 cm long and come from the Indo-Pacific region. The Pearl oysters or bird clams live in the Pacific Ocean. Their shell shape is smoother than the real ones Oysters. As a rule, they are larger and can reach a diameter of 20 cm and they often have a beak-like appendage on one side. The inside is always made of mother-of-pearl and therefore the Pearl oyster also primarily used for the extraction of pearls. In the following our guide deals exclusively with the real ones Oysters, the Edible oysters, which are among the highest quality Delicacies counting.

What Makes Oysters a Delicacy?

The luxury shellfish are made by three components too Delicacies. For one, it is their inimitable taste that is evident in the different types of Oysters shows. Read more about the extraordinary flavors as we introduce you to the individual varieties. The second aspect, the Oysters at a delicate and high-priced one delicacy what makes is the laborious and tedious breeding of shellfish. They also feature Oysters has an excellent nutritional content that can hardly be found in any food.

Oyster farming - the long way to becoming a gourmet

The breeding of the Oysters is very time-consuming and involves up to 35 different work steps. Until the maturation of the oyster The shellfish needs between three and four years before it can be sold on the market. The larvae hatch from June to August Oysters and cavort on the surface of the sea. These are captured in a complex process. The Oyster farmers offer the larvae so-called collectors made of calcareous slate plates, to which the animals, as soon as they have developed a shell, can hold onto and grow there. After about 8 months, the young will be Oysters picked and in Oyster parks transported. Under Oyster parks one understands delimited parcels in the ocean in which Oysters are protected from their natural enemies. Here remain the Oysters up to 3 years until they have reached their market size. During the ripening period, the Oysters intensely cared for. They must not be too close together and the plots must always be cleared of mussels and algae. With some Oyster species Then the refinement takes place in so-called "Claires". These are shallow pools specially enriched with fresh seawater and plankton, in which the aroma of the Oysters is intensified. The linger before the sale Oysters several days in clear, clean water, which is constantly monitored by the authorities. Here the shellfish excrete sand and impurities before they can then be transported and stored.

The season of the Oysters is classic in the months that have the letter R in their name, from September to April. In the past, the cold months served as a safeguard against rapid spoilage. Today gourmets can go all year round Oysters enjoy, but that's what they say Oysters, which are sold in summer because they have a changed aroma and milk-cloudy meat due to their sexual maturity.

Nutritional content and the aphrodisiac myth

At this point we unfortunately have to convey the disappointing news for some that Oysters do not contain any substances that increase lust. The myth that the Oysters which made it famous lies more in the nutrients and the frivolous form of the open oyster which is very reminiscent of femininity. On the other hand, the mollusc is a real nutrient bomb with few calories and a high proportion of minerals and vitamins. The main ingredient with 83% of the oyster is water. The protein content is 9%, the amount of carbohydrates is 4.8% and a small proportion of 1.2% is the fat content. With 100g Oyster meat take in just 71 kcal. The various vitamins of the Oysters. These include vitamins A, B1, B2, B12, nicotinamide, biotin and folic acid. The oyster about calcium, magnesium, zinc, iron, iodide and phosphorus. All of the ingredients lead to a physical sense of well-being, which of course also supports the desire for love in this way.

Origin and types of oysters

The different varieties of Edible oysters are divided according to their origin. As a connoisseur, you will immediately find out where the delicious Oysters are fully grown and what quality level they are to be classified. In the following we will give you a little knowledge of the first-class goods Delicacies and combine these with wonderful wine recommendations that make the enjoyment unforgettable.

European oyster

The European oyster forms the top of the high-quality and enjoyable Oysters and some of their kind are among the most sought-after in the world. The European oyster is between 5 and 11 centimeters tall and can be recognized by its flat, round shape. The skin varies from light gray to green or sandy shades. The Oyster meat is gray-white and particularly delicate in consistency. The color of the skin and the taste of the meat are European oyster strongly dependent on the region of origin. The nature of the water in which the Oysters growing up is subject to strong fluctuations in mineral content and diet. Hence the European oyster again in several Oyster species which are named according to their origin or the type of cultivation. Among the noblest Oysters count the French Oysters. The most exclusive of its kind is the Belon oyster, because it is dependent on a particularly high water quality. The Marennes, Bouzigue and Gravettes d´Arcachon also come from France. The ones bred in France Oysters they all have an intense and meaty note in their taste. The European Oysters They are called Imperial in Holland, Ostend in Belgium, and the Limfjords in Denmark. Ireland has several varieties such as Rossmoie oyster or the Galway oyster. In England you can find the excellent Colchester, Helford and Whitstable.

We recommend you:

Fresh oysters Gillardeau SP2

 

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Rock oyster, Portuguese oyster

The Portuguese oyster or Rock oyster called, resembles the European one in the region of origin oyster and is preferably bred in France. However, it differs significantly in taste compared to the European one Oyster. Their aroma is much milder and has a fresher taste. Since they are in price level below the European oyster this is suitable oyster especially for those who Oysters try it for the first time and are unsure whether they have a tendency to enjoy the sea-like manner. The Oyster meat has a gray-purple color. The shell of the Rock oyster is dark gray to brown and the opening of the shell is difficult to see. They are very famous Oysters the Claires around Marennes-Oléron. The mineral-rich sea water provides the typical green color and the nutty aroma. These Fines de Claires or Spéciales Claires are the highest quality and tastiest among the Portuguese Oysters.

We recommend you:

Fresh rock oysters Creuses TG Nr.1

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American oyster

From a zoological point of view, the American one counts oyster to the Rock oysters and visually it looks astonishingly similar to the European one Oyster. Their difference is that they are bred on the east coast of North America, are fast growing, and are also larger in size than their European relatives. It grows along the entire Atlantic coast from the Gulf of St. Lawrence to Florida and covers 85% of the Oyster demand in America. The American oyster is subdivided into Oyster varieties, which are named after the respective places of origin. These include Blue Point, Kent Island and Chincoteague. The aroma of the American oyster is neutral and gives off a natural taste of the sea.

Pacific rock oyster, Japanese oyster

The region of origin of the Pacific Rock oyster or the Japanese oyster are the waters around Japan and the Sea of ​​China. Japan, China and Korea breed the tough ones Oysters in considerable quantities and thus supply the Asian market. The Pacific Rock oyster is nicknamed Giant oyster, because these can be up to 30 centimeters in size. Their shape is reminiscent of the Portuguese Rock oyster, however, it is more curved and is reminiscent of a gondola. Due to the large yield Oyster meat be the Pacific Oysters in Asia also often cooked. Today is the savory Japanese oyster Also strongly represented on Europe's coasts, as it is considered to be particularly insensitive and disease-resistant. You can find them in Europe in the Mediterranean area, on the Dalmatian coasts and the "Sylter Royal" from Germany is a Pacific one Oyster.

Tips and tricks for maximum enjoyment

Freshness Oysters always buy alive. Make sure that you only get your desired dealers from trusted dealers Oysters Respectively. Specialized delicatessen retailers guarantee a careful cold chain that is not interrupted during delivery. The fresher the oyster according to the date of catch, the better its quality. You can the Oysters keep in the refrigerator for a few days. To do this, stack the shellfish with the flat side up in a bowl and cover them with a damp cloth. Important for consumption: Please dispose of them all Oysters, that are not tightly closed or slightly opened. These are tainted. The rule of thumb is that the tighter the bowl is closed, the fresher it is Oyster.

The shellfish can be opened properly in just a few steps:

  1. The Oysters Clean thoroughly with a brush under running water
  2. Place the Oysters with the curved side in a kitchen towel and take it in your hand. This will prevent you from getting oyster liquid on your clothes or injuring yourself.
  3. Run the top of the Oyster knife into the small opening of the joint and cut it.
  4. Now run the knife along the upper shell, cut through the muscle and lift off the shell.
  5. Make sure that there are no fragments of shell in the lower part of the shell and that the liquid around the meat is not lost.
  6. Now disconnect the muscle and loosen that Oyster meat out.

To open the Oysters we recommend the Oyster opener from Dick. With this Oyster opener von Dick make it easier for you to open the Oyster shell. There is a large sleeve between the handle and the blade to protect your hand from the outer edges of the shell in the event of penetration into the shell.

Dick oyster knife

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Around 80% of the Oysters are consumed raw in Europe. With a splash of lemon or a refined vinaigrette, you get the natural taste and wonderful aromas without covering them. Another popular preparation method is gratinating Oysters. For this purpose, the oyster in their opened form sprinkled with parmesan and baked in the oven. Try both variants and see for yourself how luxurious the Oysters beguile your palate.

The delicate shellfish are an indispensable delight, especially for gourmets. Especially the European ones Oysters convince with incomparable aromas and their inimitable consistency. Oysters have become more and more popular in recent years, thanks not only to their luxury character but also to their nutritional content. People who exercise and eat a balanced and healthy diet know that you are with Oysters Do something especially good not only for your soul, but also for your body.

Among the meaty flavors of the Oysters we recommend these excellent white wines, which contain the flavorful components of the Oyster meat underlines fantastic.

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Take a look at our wine guide and find out everything about wine.


The top 7 facts about oysters summarized

  • Fact 1 The difference between mussels and real ones Oysters consists in their gender. The Diner does not form a mother-of-pearl surface and serves solely as a Delicacy.
  • Fact 2 The maturity of the Oysters is between 3 and 4 years until it has reached its market size.
  • Fact 3 The season of the Oysters is in the months with an "R" in their name, from September to April.
  • Fact 4 Oysters have an amazing nutritional content that is low in fat and at the same time rich in proteins, vitamins and minerals.
  • Fact 5 The varieties of Edible oysters can be differentiated according to their origin and their breeding method. Here is the European oyster In an international comparison the most expensive and tastiest.
  • Fact 6 freshness Oysters are a must! You can tell the freshness by the fact that the oyster is tightly closed and difficult to open.
  • Fact 7 Oysters 80% of the food in Europe is consumed raw. But it also tastes great when gratinated and briefly seared.