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THE OYSTERS

THE OYSTERS

The ostrea or oyster is a genus of bivalve mollusc.

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

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

This mollusc exists in approximately 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 higher the number, the smaller the oyster.

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

Other types of oysters available during the summer period:

-Tsarsakya

-Majestic

-Pearls Blanche

-Speciale Gauloise

-Maison Grand Cru

-Speciale Tarbouriech

-Speciale de Bouzigues

-Empress pearls



Curiosity:
​
- From archaeological excavations it has been discovered that oysters are one of the first foods consumed by the human species.
- Oysters are sequential alternating hermaphrodites, that is, they change sex based on reproductive needs.
- Some oysters, mainly species from the eastern seas, produce pearls.
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