You will find on this page advice on the tasting and conservation of oysters, as well as on our quality approach.
(For production standards refer to page « Production »)
As everyone knows, the oyster must be eaten alive and "fresh".
That is, it produces water at the opening, this is the main criterion. They must be consumed quickly after opening.
The classification in zone B attributes to the shellfish products of the Thau basin (oysters, mussels) the recognition of a very high quality and allows their consumption after a brief passage through purification tanks (see page "production"). This is one of the reasons why the Oyster of Bouzigues is renowned for its flavor and freshness.
Thanks to the progress of the means of conservation and transport, the oysters can be consumed all the year and not only during months ending in "r". They are therefore consumed even when they are "milky" during the breeding season from May to July.
Most often Thau oysters are very fleshy, they are called "specials" (higher than 10.5% of flesh, ie their meat represents more than 10.5% of its total weight).
Sometimes the oysters are less full, they are not less succulent, they are called "fines" (from 6.5 to 10% of flesh, that is to say that its flesh represents between 6.5 and 10 % of its total weight). As for the temperature, it is a matter of taste. Some people prefer to "hit" them on the ice, others consume them at room temperature, so they emit more flavors.
We take the utmost care throughout the production and packaging to ensure you an irreproachable and succulent quality. Moreover our products are controlled by an independent laboratory approved by the state.
Oysters are live animals, so you have to ensure that they are fresh for a good tasting.
The oyster must not be consumed if:
- it is open or partially open
- it gives off an unpleasant odor
- it has a kind of second wall inside the shell, a pocket inside which a water, often cloudy, is set aside. This "chamber" is often detected only when the oyster is removed from its muscle to consume it. A quick inspection at the time of tasting is enough to ensure that everything is perfect.
With regard to conservation and transport:
The oyster can be stored about 8 days after the packaging date (which is always indicated). The ideal temperature for optimal storage is between 5 and 10 ° C. However, the oyster can withstand temperatures up to 20 ° C. for several hours (eg transport time). The flat packaging allows it to conserve its water for as long as possible, that is why we condition our oysters in the garland for Internet shipments, or for car trips in the case of on-site purchases. The small trick for optimal conservation: the wet tissue to wrap the pocket.
The oyster has two enemies: frost and heating ... of course! Add to that ... the blade of your knife
The oysters, while being low in calories, present many interesting nutritional qualities, notably thanks to their richness in minerals and trace elements.
Oysters provide good quality protein in an interesting amount (9% less than meat), while being low in fat (1%, even when the oysters are called "fat".) They are therefore called milky during the breeding period).
In addition, oysters are particularly rich in minerals and trace elements (iron, magnesium, iodine, zinc, copper, phosphorus, selenium ...).
A dozen oysters provide 60% of the recommended daily iron intake. Oysters provide vitamins B12, B2, B3, B12, C (the only food of animal origin that provides vitamin C), A and D.
Thanks to their richness in zinc, selenium, vitamin E and C, oysters have antioxidant qualities useful in the fight against aging, cancers and cardiovascular diseases.
Learn more about the nutritional benefits of shellfish (FR)
Go to our shop for a good tasting!