Dorothy FarrarOysters
Oysters belong to the class of clams and are found in tidal waters worldwide. Oysters have been around for 250 million years, with different species and families. In addition, oysters are a very nutritious food and their shell is used to make medicines.
Here’s what you should know about oysters
Oysters belong to the phylum of mollusks or the class of mussels. They have a very sharp and hard shell, with the shell flaps not being equal. The upper half has the function of a lid and can be opened.
The soft body has openings for digestion and water absorption and is a kind of sensor because when it is touched, the shell is immediately closed. Oysters are hermaphrodites that keep changing their sex. They live mainly in the intertidal zone, since fresh plankton are brought in there by the water movement.
There are many different types of oysters, but only a few of them are suitable for consumption. A well-known species is the so-called Pacific rock oyster, which is very often offered as “fine de claires” in Europe. Today the traditional oyster fishery has declined significantly and the majority of oysters are produced in aquaculture.
importance to health
Oysters are considered a very healthy food. Special oyster preparations containing an organic sulfur compound are also available on the market. This has an anti-inflammatory, pain-relieving and anti-rheumatic effect. Oysters also contain a lot of zinc , which strengthens the immune system and supports a wide variety of metabolic processes . The immune system is particularly strengthened by the simultaneous consumption of oysters and vitamin C.
Ingredients & nutritional values
Oysters contain very little carbohydrate and fat , but they do contain numerous vitamins such as B1, B2, B3, B12, A, E and D. Many minerals can also be found in the flesh of the oyster. Furthermore, the shellfish are rich in iodine and very high-quality protein . Their calorific value is 272 kJ (or 65kcal) per 100 grams.
intolerances
After eating oysters, intolerances can also occur in some cases. Typical symptoms include red and itchy patches of skin, nausea , diarrhea or feelings of pressure in the upper abdomen. In addition, oysters should be chewed well, otherwise stomach pain or digestive problems may occur.
Shopping and kitchen tips
Freshness plays a very important role when purchasing oysters. In coastal areas or inland, this is no longer a problem, since the trade in delicacies in Europe is very quick and efficient.
The oyster shell is extremely tightly sealed and the animals are able to live out of the water for two weeks. Normally, however, the sale takes place within ten days. Oysters should not be eaten raw. Therefore, care is taken to ensure that the animals are still alive when the shell is opened.
Oysters are best stored at temperatures of 5 to 10 degrees. A cool cellar or the vegetable compartment of the refrigerator is ideal. It is best to store them with their curved side down and wrap them in a damp cloth. Under no circumstances should they be stored in water, as they die off in fresh water within a short time.
Storing them in sealed plastic bags is also not recommended, as the oysters will then suffocate. Freezing is possible. This kills the animals, but they remain edible and should then be eaten within three months.
preparation tips
Before opening, it is important to check that the oyster shells are well closed. If this is not the case, the animal is already dead and must not be eaten, otherwise food poisoning can occur. When opening, the oysters should not come straight out of the fridge.
It is also important to use a special oyster knife, as a normal kitchen knife can break very easily. When the oyster is opened, the shell is cracked and the sphincter is severed. Raw oysters are very commonly served on crushed ice, but they can also be slurped up. To do this, the meat is loosened from the sphincter muscle with an oyster fork, taken to the mouth and slurped up.
Since oysters only have a very low saturation value, a special oyster bread is often served with them. Traditionally, the oyster is also sprinkled with lemon , which can be used to check whether it is still alive. In this case, the so-called “beard” contracts quite easily.
In France, oysters are served with a vinaigrette made from chopped shallots and vinegar. A dry white wine such as the Muscadet de Sèvre et Maine is recommended with oysters. Champagne, prosecco or [|sparkling wine]] also goes very well.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.