Just like a bouquet of wine, the taste and texture of an oyster depend greatly on the place of cultivation. After all, every water body has its own special features: different mineral composition, the intensity of tide and ebb, temperature, and salinity. All this affects the taste of oysters.
Oysters are classified by size. When buying this delicacy, pay attention to the number from 0 to 5 for large oysters and from 0 to 6 for oysters with a flat shell. The smaller the number, the bigger the oyster, so 00 is heavy and 6 is small.
Reservoirs for growing oysters on Utah beach are located in Normandy, in the east. Characteristically, there is a large amount of plankton in the sea and it is very windy. Because of the phenomena, oyster meat grows rapidly, and not the shell. This oyster has a more pronounced taste than the "fine" variety. You feel a deliciously nutty aroma, and the abundant pulp is sweet and crunchy.
How to indulge in delicacies?
Oysters are practically never washed (to preserve their unique taste) and are opened right before consumption and always put on ice. As a rule, mollusks are served without cutting the adductor muscle, thanks to which the animal is attached to the shell. It is believed that this allows you to keep oysters fresh longer. Offer your guests lemon or red wine vinegar with shallots and let them enjoy the delicacy!
Oysters from Utah beach: they are packed in Normandy and on the third day, you can already serve them in your restaurant.
Oysters Creuses SP Utah Beach 3 (60-80g), 24 pcs
