Oysters are seafood that people often eat in summer, some people like to call it oysters, some people like to call it oysters, in fact, they are the same thing. If you have to say the difference between oysters and oysters, like the difference between potatoes and potatoes, and tomatoes and tomatoes, it is just a different name in different regions.
In high school, I was impressed by A Maupassant's "My Uncle Hule", in which it was written: "An old sailor with ragged clothes took a knife and pried open the oysters, handed them to the two gentlemen, and then handed them to the two wives." They ate the oysters with a small handkerchief and their heads slightly forward so as not to stain their robes; then with a quick slight movement of their mouths, they sucked in the juice and threw the oyster shells into the sea," these high-quality oysters were produced in the waters of the island of Gersai, near England and France.
The world's oyster species can reach hundreds of species, oyster production area contains trace minerals and seawater salinity and other factors, will make oysters taste, taste and color are different, such as oysters fresh and seawater concentration is proportional to the concentration of seawater, the higher the salinity of the oysters, the fresher the taste of oysters, the fresher the taste of oysters, the tightness of the oysters and the currents are related, the strong currents will also strengthen the oyster closed muscle exercise, thereby affecting the solidity of oyster meat and the crispness of the taste, and the plankton and minerals in the sea determine the unique flavor of oysters in different regions.
In addition, oysters are hermaphrodites, the warm season of the year is its spawning period, and in the autumn and winter, the sea temperature decreases, the oysters grow slowly in the cold seawater, at this time the oysters are rich in the taste of the sea, the meat is crisp to eat, and the oysters produced by the cold seawater have a better oyster taste, taste, etc., so the low temperature environment in Europe has created many high-quality oyster varieties, such as the French gold diamond oyster, the French crystal oyster, the French jade oyster and so on.
When shopping online, you will encounter many oyster varieties, share 7 kinds of oysters that are worth buying, no matter how you choose, each oyster meat is tender and full, no fishy with sweetness, you can eat it raw.
<h1 class= "pgc-h-arrow-right" >1, French white pearl</h1>
French white pearl because of its flesh white and named, produced in the southwest of France, after the entrance of the seafood taste moderate, the more you eat the sweeter, set sweet, sweet, refreshing three characteristics in one, but it eats slightly insufficient aftertaste.
< h1 class="pgc-h-arrow-right" >2, Kumamoto raw</h1>
Kumamoto oysters are named because they are produced in the Kumamoto region of Kyushu, Japan, but the Kumamoto region is polluted by the sea, and the Kumamoto oysters were transplanted to California, Washington, etc. to begin breeding, and now the Kumamoto oysters that are often eaten are usually produced in these areas, small, slowly chewed and turned into fresh and sweet, unique fragrance and seaweed taste, it is refreshing and pleasant to eat, so that oysters are "crazy".
<h1 class = "pgc-h-arrow-right" >3, Namibian oysters</h1>
Namibian oysters are mainly produced in Namibia, the color of oyster meat is milky as white as milk, the taste is also faintly creamy, the meat is fat, and it is very enjoyable to eat with the fragrance of fruit trees.
<h1 class= "pgc-h-arrow-right" >4, Tasmanian oysters</h1>
Produced in Smania, Australia, the Smanian oyster has a fat flesh, a faint salty taste of seawater after the entrance, and a sweet taste of apples in the aftertaste.
<h1 class = "pgc-h-arrow-right" >5, Girardo oysters</h1>
After the Gilado oyster is opened, the edge color is light brown, the flesh is plump, the entrance at first has a strong seafood smell, and then the mouth is instantly filled with a rich fruit milk aroma, and can not be dispersed for a long time, the taste level is very rich, there is a "Rolls Royce in the oyster", suitable for connoisseurs to taste.
<h1 class= "pgc-h-arrow-right" >6, Veron oysters</h1>
Veron oysters are produced in France, known as the "king of the world oysters", after the entrance has a rich seaweed flavor and mineral taste, the taste is surging and stimulating, the aftertaste is introverted and fresh, is the best in oysters, because of its own heavy metal taste, also known as copper oysters, as long as you have eaten once, you can be deeply attracted by The taste and shocking taste of Perón.
<h1 class="pgc-h-arrow-right" >7, Sydney rock oyster</h1>
Sydney rock oysters are quite famous among Australian oysters, the meat is delicious and elastic, there is a faint sweetness between the rich metallic taste, and the taste is rich and strong, because the yield is small, so the price is relatively expensive.
The freshness of oysters directly affects its taste, so when buying oysters, it is necessary to judge its freshness.
1, in the purchase of oysters, some oysters will slightly open their mouths, then you can gently press the oyster shell with your hand, if the oyster shell can be quickly closed, such oysters are very fresh, if there is no reaction after pressing, such oysters are not fresh.
2, after the opening of the oyster, you can observe its color and fullness, if the oyster meat is plump and shiny, it is fresh oysters, oyster meat looks more dry, it is not very fresh, when eating it should be cautious.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
It should be noted that oysters should not be soaked in fresh water after being bought home, or packed into sealed bags, so that preservation will directly affect the quality and taste of oysters. The best way is to put the oysters in a container, cover with a damp cloth to maintain the humidity of the oysters themselves and the temperature of the environment in which they are located, which can usually be stored for 3 to 4 days without affecting the quality.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.