Oyster
SPECIES: Crassostrea gigas or Ostrea edulis
BEST SEASONS: Available frozen all year round; below you can learn more about the so-called R-rule
PREPARATION: Traditionally raw, but also grilled, with mignonette, or baked Rockefeller style for a true taste experience.
RECIPE SUGGESTION: Gratinated oysters with herbs and shallots
TASTE:
Oysters bring the taste of the sea to your plate. They have a mildly salty flavor, with a slightly nutty or lemony aftertaste, depending on their origin and the available forage. The texture takes some getting used to, but the tender, firm flesh is a true delicacy among gourmets.
The oyster is one of the world's oldest delicacies and a fascinating marine creature. Two species are most well-known in Europe: the European flat oyster (Ostrea edulis) and the Pacific rock oyster (Crassostrea gigas). While the native flat oyster has declined sharply in the wild, the more robust Pacific oyster now dominates the market. Both prefer intertidal zones and shallow coastal waters, where they attach themselves to rocks, mussel beds, or specially cultivated cultures.
Around 95 % of all oysters now come from aquaculture – primarily from France, with Brittany being one of the most famous regions. Here, they grow for several years in cages, nets, or on oyster beds in the sea, directly absorbing the minerals, plankton, and microalgae from the water. This makes their flavor so unique, and the taste also varies depending on the location.
Biologically, oysters are small miracles: They filter up to 200 liters of water per day, thus ensuring clear seawater. They barely move – once attached, they stay put. Their reproduction is all the more fascinating, however: They change sex over the course of their lives, depending on their energy and food reserves. The oyster releases its eggs into the water, and fertilization takes place freely in the sea. A single oyster can release millions of eggs. There is no preying or hunting involved; oysters are pure filter feeders and feed exclusively on plankton.
When it comes to oysters, many people are familiar with the so-called R-rule, which states that they should only be eaten during the months marked with an R—that is, from September to April. This rule dates back to the time when wild-caught European oysters were more commonly sold. Since wild-caught oysters spawn in the summer months, their flesh can taste unpleasant during this time. However, Pacific farmed oysters are now more widely sold, as they maintain consistent quality year-round and are not compromised in flavor.
Opening an oyster takes some practice – and a special oyster knife. Place the blade at the hinge, gently twist until the shell comes loose, and then separate the sphincter. Important: Always use a cloth or glove to keep it safe and the oyster intact. Or you can buy pre-opened oysters, like our oyster in half-shell.
Oysters in detail
Mini Ecosystem
On the surface of mature oysters, small algae, snails, or mussels settle – oyster beds are true habitats for other marine animals.
No Pearls in Sight
The oysters we eat almost never produce pearls – real jewelry pearls only form under special conditions and in other species.
Mini Ecosystem
On the surface of mature oysters, small algae, snails, or mussels settle – oyster beds are true habitats for other marine animals.
No Pearls in Sight
The oysters we eat almost never produce pearls – real jewelry pearls only form under special conditions and in other species.
Fun fact:
Suitable recipe ideas
Suitable recipe ideas
Garnelen
Bánh Mì with shrimp
Garnelen
Gambas al Ajillo
Garnelen
Paella with shrimp
Fisch
Tuna pasta with anchovies
Fisch
Tuna sous vide on tomato relish
Fisch
Panzanella with sardines