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Encyklopédia rýb |
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Oysters are one of the most well-known types of shellfish. Like their cousins, the mussels, oysters have two shells seemingly sealed together. Their strong muscles shield the delicate meat perfectly from the outside world. They prefer to inhabit shallow coastal areas, where they live together in large groups called oyster beds. Nowadays these colonies are mostly man-made and exist rarely as a natural phenomenon.
Oysters are hermaphrodites and, although they grow as males, become female for isolated phases in order to reproduce. This depends on the temperature and conditions in their habitat. Only with increasing age do oysters get their shell valves. These valves have an irregular and rough surface. Optimally oysters can live for up to 30 years.
Oysters must be at least three years old to be consumed. During this growth period in breeding farms the oysters are regularly cleaned by smaller mussels, this ensures their high quality. Oysters feed on fine plankton particles.
Content and Picture:
Kindly supported by our partner "Deutsche See" GmbH
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Nutrient content |
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Nutrient content
100 g oyster (edible parts)
Energy:
297 Kilojoule
Basic composition:
Water 83 %
Protein 9.0 %
Fat 1.2 %
Fatty acids:
Polyunsaturated 208 mg
Minerals:
Sodium 160 mg
Potassium 184 mg
Calcium 32 mg
Magnesium 41 mg
Trace elements:
Iodine 58 µg
Phosphorus 157 mg
Iron 3.1 mg
Selenium 28 µg
Vitamins:
Vitamin A 93 µg
Vitamin B1 160 µg
Vitamin B2 200 µg
Vitamin D 8.0 µg
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Occurrence |
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Occurrence
The largest occurrences of oysters in our latitudes is in France, Holland and England.
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Fishing methods |
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Fishing methods
In commercial fishing oysters are harvested by dredging. The dredges are hung to a boat and dragged along, separating the oysters from the seabed with their little sharp edges.
In breeding rakes, ropes or lattices are used to loosen the oysters. Gathering takes place either with special machines or in some cases even by hand.
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Economy |
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Economy
Oysters are a popular delicacy and therefore have a large economic impact on the food market. There is a particularly large consumer demand in the cold season. The large demand is increasingly met by imports from America. Since oysters are very susceptible to the weather in both the wild and in breeding, there are often large differences in prices and - the market fluctuates.
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Taste |
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Taste
Oyster meat is very tender and flavoursome.
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Tips |
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Tips
Fresh oysters should only be offered as such if they are still alive. Oysters are kept closed and stored for several days, surviving on absorbed sea water.
Oysters, which have already opened before preparation, must close when touched. otherwise there is a risk that they are no longer fresh. Lemon and ground pepper in particular enhance the flavour of oysters.
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Season |
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Season
Due to considerable breeding, oysters are available at consistent quality throughout the year.
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