Today's wild oysters, with shell fertilizer, this is pure natural wild, to distinguish whether the oysters are fat or not, to look at the following three aspects:
1. First of all, it is necessary to see whether the meat of the oysters is full.
Fat oysters are firm (Picture 1), while thin oysters look watery (Pictures 3 and 4).
2. Fat oysters, the meat is beige white, the oyster meat in Figure 1 is beige white, and very clean, this kind of oysters, not only fat, but also taste tender;
The thin oyster meat is not white in color, for example, the oyster meat in Figure 4 is not fat, this kind of taste is average, the taste is not particularly delicious, and there will be a faint fishy smell;
3. Fat oyster meat, the back of the belly will grow pointy, and after lifting the lid, it feels like the whole shell is oyster meat, this kind of shell is called top shell fat. After this kind of oyster meat is boiled, the meat will not become smaller, and it is tender and delicious when eaten;
The thin oyster meat does not have a full shell, and when boiled, the meat becomes smaller, and the color is yellow, small and not fresh.
Generally speaking, in the first two months and the next two months, during these four months, oysters are very fat and delicious, and friends who like to eat oysters can enjoy the deliciousness!
