Oysters

Ostrea or oyster, is a genus of bivalve mollusk.

Easy to find, harvest and open, oysters can be eaten raw, steamed, fried or stuffed and are highly regarded in Mediterranean cuisine.

In ancient Rome there was a real "fashion" for the consumption of oysters, which from a plebeian dish became a food reserved only for the upper classes.



This mollusk exists in about 30 types and derives from two basic species: the concave and the flat.

Ostrea is measured in relation to weight (in calibers). The size ranges from 0 to 5, the larger the number, the smaller the oyster.

The Gillardeau oyster is the most requested by the chefs of European cuisine because they have the perfect balance between tenderness and fleshiness, salinity and sweetness. delicacy and strong flavor.

Other types of oysters available during the summer:

-Tsarsakya

-Majestic

-Perle Blanche

-Spéciale Gauloise

-Maison Grand Cru

-Spéciale Tarbouriech

-Spéciale de Bouzigues

-Empress pearls



Curiosity:

Archaeological excavations have revealed that oysters are one of the first foods consumed by the human species.

Oysters are sequential alternating hermaphrodites, that is, they change sex according to reproductive needs.

Some oysters, mainly eastern sea species, produce pearls.