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For seafood enthusiasts, oysters are undoubtedly one of the finest delicacies the ocean offers. However, they can also be one of the most challenging to prepare at the table. The reason? Opening them can be a tricky task, especially when they’re at their freshest, as the shells tend to resist more. To help you avoid any mishaps, here are some practical tips to safely and easily open oysters without risking your fingers in the process.

6 oysters = 60 calories

500 % of zinc

340% of vitamin b12

700 mg of Omega 3

1/3 of your daily need of iron

16 gr of protein

 

Oysters are considered a nutritional powerhouse due to their rich content of essential nutrients, including:

1. High-Quality Protein: Oysters provide a significant amount of protein with all nine essential amino acids, which are crucial for muscle repair, growth, and overall bodily function.

2. Rich in Vitamins: They are particularly high in vitamin B12, important for brain health and energy production. They also contain vitamins A, C, D, and E, which support immune function, vision, skin health, and cell repair.

3. Packed with Minerals: Oysters are one of the best sources of zinc, a mineral crucial for immune function, wound healing, and hormone regulation. They are also high in iron (important for preventing anemia), selenium (which supports thyroid function and protects cells from oxidative stress), and copper (necessary for cardiovascular and bone health).

4. Low in Calories and Fat: Oysters are low in calories but rich in nutrients, making them a great choice for maintaining a healthy weight while getting vital nutrition.

5. Omega-3 Fatty Acids: These essential fats support heart health, reduce inflammation, and promote brain function. Because of this unique combination of nutrients, oysters not only promote overall health but can also boost energy, support the immune system, and aid in maintaining healthy skin, bones, and heart function.

For 60 calories you get an incredible amount of brain nutrition!

For many years, a culinary myth dictated that oysters should only be eaten in months containing the letter ‘R’—from September through April.

This left the summer months, May through August, as an oyster-less period. However, this ‘R-rule’ has become outdated and it’s time to unshell the truth about summer oysters.
The ‘R’ month rule originated from a time before refrigeration, when warmer months could cause oysters to spoil more rapidly, posing a risk to consumers. The onset of modern technology and advancements in food safety, however, have made this rule largely redundant. Thanks to controlled harvesting and strict regulations, it’s now perfectly safe to enjoy your favorite shellfish in summer months too.
This leap in food safety is primarily a result of two key advancements. The first is modern refrigeration and rapid cooling techniques, which effectively limit bacterial growth and reduce foodborne illnesses. And the second, remarkably, lies in the very biology of the oysters themselves.

Enter the world of triploid oysters.

Oysters, like most organisms, usually have two sets of chromosomes and are hence termed ‘diploid.’ However, in the 1990s, scientists developed a method to create ‘triploid’ oysters, which have three sets of chromosomes and are sterile. This sterility is the game-changer.
In warmer months, diploid oysters reproduce, causing them to become soft and less flavorful, which is another reason people avoided them in summer. Triploid oysters, however, do not reproduce and therefore remain firm and tasty all year round, including in those ‘R’-less months.

What a night at Barcelona’s Azul Rooftop! 🌟 Our oysters were the stars of an unforgettable party.

Sometimes, the most unusual combinations are the most delicious. Discover the magic of our fresh oysters and the earthy, rich flavor of a freshly cracked walnut.

Huîtres Amélie at an amazing private event by hashtagGiorgio Armani at the Hotel hashtagFour Seasons in hashtagMegève, the French Alps. So chic!

 

 

Decoding oyster flavors: the role of ‘merroir’ in shaping oyster profiles.  For centuries, oysters have been enjoyed as a delicacy across various cultures. They’ve not only been recognized for their aphrodisiac properties but also for their unique and diverse flavor profiles. Just like wines, which have their distinct tastes depending on the region they come from, oysters too have their unique flavors influenced by their ‘merroir’. But what does ‘merroir’ mean when it comes to oysters? And how does it shape the taste profile of these delectable mollusks?

 

1. Understanding Merroir 

In the world of wine, ‘terroir’ refers to the environmental factors that affect a crop’s phenotype, including unique environment contexts, farming practices, and a crop’s specific growth habitat. Collectively, these factors give wine its distinct taste. Similarly, for oysters, ‘merroir’ refers to the environment in which they grow, which directly impacts their flavor, texture, and size.

2. Factors that Influence Oyster Merroir

The taste of an oyster is predominantly shaped by the waters it filters. Thus, the following environmental factors play a crucial role:

– Salinity: Oysters from high-salinity waters, like those closer to the open ocean, have a saltier flavor. In contrast, those from waters where freshwater mixes with seawater, such as estuaries, have a milder, sweeter taste.

– Temperature: Cold waters tend to produce oysters with a firmer texture, while warmer waters give them a softer, plumper body.

– Diet: The types of plankton and nutrients present in the water can influence an oyster’s taste. For instance, oysters feeding on certain algae might have a melon or cucumber note.

– Mineral Content: The composition of the seabed, be it sandy, rocky, or muddy, can impart mineral flavors to the oyster.

3. Oysters from Different Regions

To better understand the concept of merroir, let’s explore how it influences oysters from different parts of the world:

– Marennes Oléron oysters: have a refined, delicate, less bitter and iodized taste than that of open sea oysters. They are better protected, with a high-quality shell, and some have a green hue around the gills, due to the Blue Navicula algae, native to the region.

– French Belon: Native to Brittany, France, these oysters have a distinct metallic flavor, influenced by the region’s mineral-rich waters.

– Kumamoto: Originally from Japan but now also farmed in the US, these oysters have a sweet and nutty flavor, reflecting the diverse mix of nutrients in their native waters.

– Blue Point: Hailing from Long Island Sound, these oysters offer a perfect balance of sweetness and brininess.

– Pacific Oyster: Found along the Pacific coast from California to Alaska, these oysters tend to be meatier with a slightly sweet aftertaste.

 

French oyster farming: A voyage from sea to table.  The French’s love affair with oysters can be traced back to the Roman era, with Pliny the Elder waxing lyrical about the “delicate sea fruits” of Gaul (1). Yet, it wasn’t until the 19th century, when French scientist Victor Coste, inspired by observations of natural oyster reproduction, pioneered sustainable cultivation techniques, thus catalyzing modern oyster farming (2).

The initial proliferation of oyster farming was so significant that in 1852, the French government legislated the establishment of ‘oyster parks’, or ‘parcs à huîtres’, marking the evolution of oyster gathering into a robust industry (3). To the oyster farmers, this was not merely an occupation, but a heritage etched in their souls, a tradition of living in sync with the sea’s rhythm.

While initially, the native European flat oyster (Ostrea edulis) dominated the French tables, the late 20th century saw a shift to the Pacific oyster (Crassostrea gigas) following a disease outbreak (4). These Pacific transplants found new homes in diverse coastal regions like Brittany’s Cancale and southwest’s Marennes-Oléron, each area’s unique terroir conferring a distinct flavor to its oysters.