The oyster is an edible bivalve marine mollusk, many species of which are edible. They live mainly in tropical seas. Connoisseurs consider these sea molluscs with one-sided convex shells to be the greatest delicacy in general. Oysters prefer sea water with a low salt content, so they live only in the tidal zone near the mouth of rivers.

The process of spawning in oysters begins in spring and ends at the end of summer. It should be noted that spawning is possible only at high water temperatures. The eggs are fertilized inside the shell, the hatched larvae remain in the shell for another five days, and then leave it. They move freely in search of a comfortable surface on which they are fixed and spend their whole lives.

Wild oyster is found only in shallow water, where the water warms up well in summer.
The edible European or common oyster is the only oyster species found naturally in Norway. The same species is most valued in the European market. The Japanese oyster (Crassostrea gigas), which is narrower and longer than its European relative, also enters the trade network. The Japanese oyster is easier to grow in artificial conditions. The basis of world production is oysters grown in the USA, in second place – in Japan, then – in South Korea.

The first indicator of the freshness of oysters is a tightly closed shell: if there is even a tiny gap in it, then the oyster is rotten.

It is necessary to open an oyster with a special oyster knife, and if it is not available, then with a narrow medical scalpel. It must be inserted at the place where the valves are connected by a lock, and run through the center of the oyster from the flat side of the shell, where the muscle that locks the valves is located, in order to cut it. As soon as the oyster opens, it is necessary to touch that edge of its mantle, where the darkish line of cilia is barely distinguishable: if the oyster is alive, its body will tremble, if it remains motionless, then it is dead and, although not yet rotten, it is still not good for food. When opening oysters, they should always be held not just in the hand, but in a napkin – this prevents both the oysters and the knife from slipping.

They eat oysters simply: sprinkled with lemon juice, they simply “drink” the oyster from the curved, recessed side of the sash and seize it with brown bread (which is imported to France for the sake of oysters). Washed down with oysters either dry white wine (in France – Chablis), or light beer (Belgian Flemish, Holland).

Useful properties of oysters

The nutritional value of oysters is high, the peculiar chemical composition determines the delicate taste and tonic effect on the nervous system. Oyster meat contains protein, fat, glycogen carbohydrate, minerals (iron, zinc, copper, calcium, iodine, phosphorus), nicotinic acid, as well as vitamins B1, B2, B12 and PP. Only 6 oysters – and the daily need of the body for iron and copper is provided!

Also beneficial to health is the combination of fatty acids contained in oysters, which is rich in omega-3 fatty acids.

American scientists have found that oyster fats, called ceramides, help to successfully fight breast cancer. They have a blocking effect and prevent their growth. The joint work of scientists from Miami (USA) and Naples (Italy) showed that raw oysters, mussels and some other sea shellfish contain two unique amino acids that cause (stimulate) the production of sexual hormones. Oysters are also rich in zinc, a key nutrient for testosterone synthesis in both men and women.

Oysters are eaten live (served with lemon, in shells on crushed ice), boiled, fried, baked, poached (fried oysters in batter, in broth, in white wine sauce, etc.).
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Dangerous properties of oysters

It is not recommended to use mussels and oysters for gout, because. shellfish are rich in protein compounds, which, in turn, are converted into uric acid. It forms crystals that are deposited in the joints, causing pain.