Everything you wanted to know about oysters

Oysters are one of the most famous delicacies that either love or hate. For those who are not familiar with these mollusks, the chef and co-owner of Umi Oysters Evgeny Meshcheryakov talks about the basic rules of oyster etiquette.

Everything you wanted to know about oysters

Evgeny Meshcheryakov

- Oysters are cultivated in inland sea waters and in the waters of the seas at different depths, in various streams, in river deltas, sometimes at great depths, sometimes not. Depending on these and several other factors of their existence, size, body, and taste are formed. And some even live in open seas, there are also oceanic oysters - then marine iodide shade predominates in their taste.

Japan is an oyster exporter worldwide! Both ready-made individuals and fry. The time from late May to mid-November is considered the off season for oysters in Japan, but this only reduces their range from 30-35 species to 16-18. In general, the export went and goes.

Everything you wanted to know about oysters

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You need to open the oyster from the muscle side - this is the right side if you hold the oyster in your left hand, narrowing downward.

First with a knife you need to get into the muscle. After, carefully swinging with a knife, pry off the sink, open it a little and open, cutting the upper muscle.

Everything you wanted to know about oysters

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Oysters must be served on the board with the crumbled ice to allow the mollusks to live another 10-15 minutes, during which they must be eaten. In any oyster bar, all oysters should be open, cleaned from chipped shells, trimmed from above, from below and turned upside down, that is, 180 degrees.

Oysters can not be washed after opening and after the coup, they are cleaned only with an oyster knife. When serving, an oyster fork is required.

Everything you wanted to know about oysters

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The oyster in the sink should to be cropped and upside down. In the sink, pour a little sauce or lemon juice and, helping yourself with a fork, drink an oyster, chew it a little and swallow it.

Most often, lemon is served with oysters, although there is also a whole palette of flavors: it can be various bread, butter, sauces, and so on. For example, we make sauces ourselves, starting from cucumber tonic and ending with different types of vinegar. Japanese oysters are good in that you can choose your own sauce for each of the tastes.

You should choose oysters, of course, with the seller of oysters, talking about their structure, size and taste. Talking about all these qualities, the seller will choose a set or offer an interesting solution - this is how it works in our bar.

Everything you wanted to know about oysters

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Of course, with champagne and white dry wine. But in addition, they can serve both cider and fruit tones of light beer.

Everything you wanted to know about oysters

Photo: shutterstock. com

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