CATDOLL : CATDOLL: What are the types of oysters?

What are the types of oysters?

BARRON POINT OYSTER

Sea salt taste smooth texture

It is native to South Puget Sound in Washington State. It has a light taste of natural sea salt, so it tastes particularly smooth and rich.

Eagle Rock Oysters

Slightly salty with a fruity aroma

Eagle Rock oysters are produced in the intertidal zone on the south coast of Putjie Bay in Washington. They are named after the eagles that live here. They first grow in the fishing nets on the seabed and gradually move to the beach after 8 months. Eagle Rock oysters have a slightly salty taste, plump and plump meat, and a melon fruit aroma.

Kumamoto Oysters

A good first taste

Originally, Kumamoto oysters were only produced in Kyushu, Japan. In the past 20 years, Kumamoto oysters have been successfully cultivated in the bay area of ​​Northern California. They grow slowly, usually taking three years to grow to a size suitable for consumption. They have a rich and smooth flavor, which changes from a light salty taste to a sweet taste after entering the mouth, with a fruity fragrance and a natural flavor of minerals. The taste is quite refreshing, and it is very suitable for "fresh people" who are eating oysters for the first time or who rarely eat oysters.

HOG ISLAND ATLANTIC OYSTER

Rich in minerals, salty and delicate

Atlantic oysters are native to the East Coast. Tomales Bay on Hog ​​Island was the first place on the West Coast to cultivate this variety. Compared to oysters native to the West Coast, Atlantic oysters have a thin layer of minerals and emit a subtle salty flavor.

French Belon Oysters

Rarely produced, a favorite among gourmets

Originating from the coast of Brittany, France, this flat oyster is native to Europe and has a round shell. It is one of the dream delicacies of gourmets around the world. Its production is rare, its personality is unique and rich, and it is unforgettable. It is best enjoyed by connoisseurs who love to eat raw oysters.

OLYMPIA OYSTER

Sweet flavor and solid taste

Olympia oysters are produced in South Puget Sound, Washington. They are a species that was originally found only on the west coast. They grow very slowly and are miniature in size, rarely larger than 50 cents (about the size of a circle formed by your thumb and index finger). It takes about five years for an oyster to grow to a size suitable for consumption, but the wait is worth it. They have a sweet and fresh flavor and a solid texture, and even people who have never eaten raw oysters can fully enjoy their deliciousness.

French Oysters Fine de Claire

Green in color, crispy and chewy

Produced between the Loire and Gironde estuaries in western France, oysters are raised in oyster ponds transformed from salt pans. They are oblong in shape, green in color, with crispy and chewy flesh, giving off a lemony freshness. As you chew them, the aroma of grass and seaweed gradually emerges.

【2006/10/17 Minsheng News】

Food: Belon oyster grades and production areas with certificates

【United Daily News/Reporter Chen Jingyi/Taipei Report】

2006.10.16 10:36 am

French Belon oysters are the world's top-quality oysters. Since many oysters from other countries are mixed in, you can ask the store to show you the certificate of origin when ordering.

Photo by reporter Chen Jingyi

It's oyster season again. Belon oysters are the king of oysters. They are wild and rare, and it takes at least three years to produce them. Therefore, one costs 300 yuan. When choosing oysters in a restaurant, consumers should carefully identify the product code of the oysters to avoid spending a lot of money and being cheated.

1. Number of circles: Taking Belon oysters as an example, they can be divided into nine grades according to weight, from No.00000 to No.4, with weights ranging from 150 grams to 40 grams. The more circles there are, the higher the grade. The top-grade No.00000 (five circles) is very rare. As soon as it is available, it will be immediately ordered by Michelin three-star restaurants in France. It is not available in Asia at all, and in Taiwan, you can only eat No.000 (110 grams).

2. Purchase date: The purchase date is also very important. On the one hand, it can tell the freshness of the goods, and on the other hand, it can prevent unscrupulous stores from casually using an expired order to pass off goods as counterfeit goods.

3. Origin: There are many varieties of oysters in Europe, so when looking at Belon oysters, you must identify the production area. First of all, it must be in France. Secondly, oysters produced in CANCALE or BELON near Brittany can be considered real Belon oysters.

Delicious, fresh oysters are good

What are oysters?

The long oyster is in the shape of long flakes, with parallel dorsal and ventral edges, 10 to 50 cm long and 4 to 15 cm high. The right shell is smaller, with hard and thick fresh flakes, arranged in layers or stratified patterns, the shell is flat on the outside or has several depressions, and is lavender, grayish white or yellowish brown, with a porcelain white interior, and no small teeth on both sides of the shell top. The left shell is deeply concave, with coarser scales than the right shell, and a smaller attachment surface on the shell top. It is hard, with a layered cross section and is white. It is odorless and tastes slightly salty.
The Dalian Bay oyster is triangular in shape, with an eight-shaped dorsal and ventral margin. The outer surface of the right shell is light yellow, with loose concentric scales that are undulating in a wave-like shape, and the inner surface is white. The concentric scales of the left shell are thick and radiate from the top of the shell. They are obvious, and the inner surface is concave and box-shaped, with a small hinge surface.
Omi oysters are round, oval or triangular, etc. The outside of the right shell is slightly uneven, with gray, purple, brown, yellow and other colors, with concentric scales. The scales of the juveniles are thin and brittle, and after many years of growth, the scales overlap, the inside is white, and the edges are sometimes lavender.
Oysters: This variety is one of the larger varieties of oysters. A large one with shell can weigh more than one kilogram. It is generally grown or cultivated where rivers and seas meet, in the shallow sea of ​​the inner bay where the water is semi-salty and semi-fresh. Due to the limitation of suitable growth conditions, its quantity is less than other varieties, so its economic price is generally higher.