The heat of 35 ° C + every day makes people unable to eat anything. Only champagne and oysters have become the most worrying things in the hot season.
When I was studying in england, every time I went to the vegetable market, I would buy two oysters at a seafood stall, one pound a piece. The boss skillfully pried open the oyster lid and handed over a pool of fat and juicy transparent oyster meat, which made the population overflow. Squeeze two drops of lemon juice, suck it into your mouth, sweet and salty, you can feel the sweet aftertaste for a long time, and feel the sea breeze exhaled from your mouth.
Today, we will talk about the oysters that people love in this summer.
<h4>directory</h4>
01 | What determines the flavor of oysters
02 | The terroir taste of oysters
03 | How to eat oysters
What determines the flavor of oysters
Oysters have always been regarded as delicacies, and they are eaten raw after opening the lid, with a full taste, complex flavor, long sweetness, and every bite is delicious from the ocean.
As the most tender and succulent delicacy in the ocean, oysters are all delicious depending on the waters in which they grow. In the world of wine, the land is terroir for grapes; in the world of oysters, the sea is also terroir for oysters.
Seawater determines the flavor of oysters, and different salinities, different temperatures, and even differences in microbial and mineral content can affect the quality and flavor of oysters.
Oyster farms
The salinity of the sea water determines the deliciousness of the oysters.
Like other shellfish, oysters must accumulate enough amino acids in their bodies to survive in order to fight the salts of seawater. The most important of these amino acids is the representative of umami substances - glutamic acid, so the oysters in different seas will be different in their umami taste. Generally speaking, the higher the salinity of the seawater, the more delicious the oysters.
The temperature of the sea water also affects the taste of oysters.
Oysters have a unique skill – the ability to freely switch genders based on their surroundings. In warm waters, the food is abundant, oysters usually become fat and delicious females, at this time the oyster meat is silky and full, the oyster eggs in the body also provide delicious flavor; in cold and cool waters, oysters grow slowly, it is easier to accumulate flavor substances, usually become male oysters, the meat is thin and crisp.
As a result, delicious and plump oysters often come from places where the warm currents of the ocean pass, such as France, Portugal, the Gulf of Mexico in the United States, and the east coast of Australia. If you prefer the lean, crisp, delicate flavor of oysters, you can try oysters that live in cool and cool waters, such as the United States, Western Canada and other places.
Salinity and temperature determine the freshness and taste of oysters, and the microorganisms and minerals in seawater are the true source of the complex flavor of oysters.
The large gills of oysters filter and feed on microorganisms and minerals found in seawater. Over time, these substances provide a richer taste for oysters. In the microbial and mineral-rich rivers into the sea, the flavor of oysters is particularly complex, creamy, nutty, mineral, honeydew, cucumber, these wines can be captured in different waters, different origins of oysters.
It is also for this reason that oysters have extremely high requirements for the water quality of growth. Most of the oysters in China are because of water pollution problems, and can only be roasted with garlic. What a waste, but a last resort...
The terroir taste of oysters
When ordering in restaurants, the variety of oyster names is always dazzling, such as Belon Oyster Belon, Gillardeau, Emerald Oyster Fine de Claire Verte and many more. However, at the end of the day, most common oyster varieties fall into the following broad categories:
Atlantic Atlantic: native to the East Coast of the United States, the taste is full, bright, salty, often has the flavor of green plants, common varieties are moonstone oyster Moonstone, blue oyster Bluepoint, etc.;
Pacific Pacific: Although called the Pacific oyster, it is also widely cultured in Europe. Pacific oyster milk is fragrant, sometimes accompanied by fruit or vegetable flavors, while European produces a pronounced metallic mineral flavor. Common varieties include the French Gilado, the Crystal Oyster, and a variety of oysters from British Columbia;
Kumamoto: Although it is native to southern Japan, it has flourished in California, USA.
Olympia Olymplas: Native to the northwest coast of the United States, smaller in size and more intense in flavor than Kumamoto oysters;
European Flats: The famous Belon oyster is a typical European flat oyster, which is farmed in France and the United States;
In addition to the above, some of the oyster species in the southern hemisphere are also outstanding, such as the Sydney rock oyster and the New Zealand flat oyster.
As a terroir, the same oysters grow in different seas, and the final quality and flavor will be significantly different. Therefore, when it comes to oysters, you can't leave the place of origin. Let's talk about the terroir of oysters.
The varieties and origins of oysters are countless, and the long scrolls of 10,000 words cannot be written, so here is just a brief introduction to some of the most common varieties and origins, if you accidentally miss your favorite, welcome to share it with you in the message.
Of course, there are far more than that in the world where the world's premium oysters are produced. In addition to these countries and regions, Ireland, Scotland, South Africa, Canada, Iceland, Japan, and even South Korea also produce oysters with good quality.
With so many oysters, which is your favorite?
How to eat oysters
For foods with a delicate and complex flavor like oysters, the best way to appreciate them is of course to pry open the lid of oysters and eat them directly.
Suck the plump and soft tender flesh into your mouth with the juice and savor it, salty, mineral, and then full of melon fruit or herbaceous flavors. As a terroir, almost every origin and variety of oysters will have a different flavor experience, and it takes a lot of experimentation to discover your favorites.
However, the pleasure of food goes far beyond the original appreciation. Since it is one of the most coveted foods for summer foodies, there are of course many ways to eat oysters.
Japanese sauces made from citrus soy sauce, ginger, salmon roe; vinegar sauces made from red wine vinegar and small onions; Southeast Asian sauces made from chili, lime, ginger, palm sugar; and even Gin & Tonic juices made from chilled tonic water, lime, cucumber... A variety of oyster toppings not only add flavor to the oysters, but also bring a touch of unique fun in the summer.
Image source: Shi Lei
My favorite oyster eating method I've tried is to pair it with gooseberries, wasabi, and iced vegetable stock with oysters, and then drizzle a few drops of olive oil, which is really delicious enough to float up. However, gooseberries are rarely seen and can be replaced with sour green apples, and a small Crab Apple is also very commensurate with the flavor of oysters. If you're interested, you can also try pink ice crystals frozen with red wine vinegar and lemon juice, which are also a wonderful companion for summer oysters.
In the real domestic "late night canteen" - the common garlic grilled oysters and clam fried on the night supper stalls are also delicious and loved by everyone. However, after heating, oysters will lose some of their fragrant substances, and their delicious taste will be discounted. Raw oysters are extremely dependent on water quality, and there is no way to do this for oysters in the country.
I really hope that there is also a blue sea in the country, which can raise oysters that can be eaten immediately.
Finally, here's a must-have oyster wine pairing suggestion:
1. Try to choose a refreshing white wine, the tannins in red wine will meet the raw umami taste in the oysters and produce an unpleasant metallic taste;
2. The traditional classic pairings of French oysters are champagne (especially white champagne in white), Musket in the western Part of the Loire Valley and Chablis in northern Burgundy;
3. Australian and New Zealand oysters can be paired with New Zealand or Australian Sauvignon Blanc and Chardonnay, following the principle of local ingredients paired with local wine;
4. Try more innovations, such as Shi Ye, who knows the taste, and recommended the combination of warm pure rice gin with fresh oysters, which is very amazing.
Well, having said all that, my saliva is going to flow to the ground. I wanted to go back to the seafood stall where I used to pass, half a dozen fat oysters, squeeze two drops of lemon juice, and suck the soft flesh of the shell into my mouth along with the transparent juice. If you can still have a refreshing glass of wine, it would be great...
Make an appointment with a friend about oysters, starting with sending him this article!
Text | Shiller
Edit | Dolcetta
© Zhiwei Wine Magazine
Click on the image below to continue reading the article