My hand still carries the stigma of skid on a particularly well closed oyster. But I don't him want. It was so good.
It was the practice of interest these delicious shellfish during the months without R, remnant of a distant time when consumption was prohibited from May to August. It was suspicious of the heats, say some. It was the time when he was hot in August. But most importantly, oysters have the unfortunate habit of breed during the major holidays that makes them by time hard "Milky". Some say "fat" but this qualifier is likely to offend the "special" voluntarily while in the flesh and their consumers warned. Not to be confused. Of time on fishing oysters without raise them, the temporary prohibition of consumption at the time of reproduction was not intended to protect the consumer, but the object of his lust, whose stock was threatened with exhaustion. Napoleon III had awoken, it seems.
If you want to avoid the Milky is possible, even in summer, little that the oyster or the fishmonger which were granted his confidence has somewhat diversified supply, since oysters are not all at the same time to ensure their offspring. In any event, the unrepentant enthusiast who wants to totally eliminate the risk of falling on a milky now has the aid of science. Triploid oysters, renamed "four seasons" by some growers to avoid giving the impression that they leave the lab of a mad scientist, are sterile oysters in addition have the advantage for the farmer to grow quickly to avoid dispersing their forces in reproduction. It's not GMO Mr Borloo, we ensures to the Ifremer, because two genomes oysters exist in the natural state. My commensals have several times asked me with concern how so could reproduce sterile shells which they were five, I can finally say: triploid oyster is the product of marriage arranged between a diploid MOM and a dad tetraploid. It is simple.
When the end of the holiday brings us OlÚron or Brittany to the capital and that humans, parakeets and matous leave a little room in the family car, I slip a keepnet to slightly extend the memory of the sea in the city. Well protected in their natural packaging, oysters perfectly support the travel and the supports already from the time when it was hot in the summer. Upon arrival, step to fridge. It just to let them while dish and, when they are more tightly in the keepnet, their put some weight on it so that they do not baillent. And mainly eat in good company.
Flat or hollow
But which choose Do we obsÚdons not on the provenance and designations although I confess a weakness for Normandy special in winter. We rely instead to the producer, to the choice of the dealer and for our liking. Do you like green claire fines Choose from Marennes OlÚron, but not with eyes closed. Between their birth and their ultimate passage in the area of designation, they were able to complete an internship in Brittany and, for that the blue navicule (this algue) in the local clear had the time of the verdir, it is not enough that the truck stopped a moment in the region.) You want flat Be aware that Belon is a charming southern Brittany but ria that flat oysters are the attend. An Oyster in the Gulf of Morbihan made us taste this winter the flat that he raised in Bay of Morlaix, in Northern Brittany. They were famous. And a surprising culinary Council: when mixing flat and hollow on a shelf, to start the flat to fully appreciate both. If, despite the ban, practice the reverse order, one feels flat that the strong taste of iodine and they lose their subtlety.
Rest the sensitive issue of the Shucking amateur who wants to keep his whole hands: how open platforms are unquestionably less cooperative them hollow Not to attack the side but the pointy rear hinge, slightly engaging the knife and practise a lever movement which will open said hinge. After it is earned. Difficult At the end of quelques dozens, better luck.