They are arguably best eaten fresh, raw and straight from the shell, but are also delicious battered, served Kilpatrick or in a seafood chowder. Located at Stirling Point, this restaurant boasts degree views of the southern coast and delicious locally sourced seafood and beverages. Housed within Classic Motorcycle Mecca, we serve delicious food and beverages daily amongst quirky, unique, motorcycle related decor.
Bluff Oysters. Bluff Oyster and Food Festival. About the Oyster. Oyster Facts. Oysters can live up to eight years The oysters we eat are about four to six years old Oysters can alternate between each sex Oysters is pear-shaped with a heavy-shelled bivalve They can be centimetres long Around 10 million oysters are pulled from Foveaux Strait a season quota dependent Oysters are a great source of zinc, iron, selenium, vitamin B12, vitamin A, copper, vitamin C Only about two dozen ships are legally permitted to trawl oysters in the Foveaux Strait.
Eating Oysters. Kumamoto oysters are small type of Japanese oysters. Kumamoto oysters are native to Japan and the coastal regions of countries in the western Pacific Ocean.
These small sweet oysters are closely related to the Pacific oyster and have irregularly shaped rough hard shells. They have a deep fluted shell that protects the firm oyster meat inside. The shell can be a whitish-green color. The meat is ivory-white with a dense, soft texture and hints of briny flavor.
Their small size and sweet taste without any fishiness make them the perfect oyster to begin with. Kumamoto oysters are also prized among oyster connoisseurs for their delicious, fruity flavor, and bowl-shaped shells. If you are looking for the sweetest type of oyster, then choose a Kumamoto. European flat oysters are farmed in many coastal regions. European flat oysters get their name from the flat pear or oval-shaped shells that protect the muscle meat.
These saltwater mollusks are native to Europe and are recognized by common names such as Belon oysters, mud oysters, or Colchester native oysters. Compared to Pacific and Atlantic oysters, this European species has a salty taste that has copper or metallic overtones. Their shallow, ridged shell is another way to identify this species from other varieties of oysters.
European oysters are an important species of farmed oysters in many coastal economies. It takes about 2 or 3 years for the oysters to reach maturity. They grow to between 1. The oyster meat ranges in color from pale gray to creamy white. The inside of the shells is pearly-white. If left to grow, Ostrea edulis oysters can reach sizes of up to 7. Shallow oyster shells hold the large meaty oyster muscle.
This oyster meat has a tender to firm texture. Its taste is described as metallic and coppery with a flavor that makes a large statement. Due to their firm texture, European oysters are good for cooking with and are good ingredients for fish soups, stews, or making baked stuffed oysters.
Olympia oysters are small and have a unique and bold taste. Olympia oysters are native to the northwest coast of North America. Common names of this species of oyster also give clues as to where they are harvested.
For example, Olympia oysters are from Washington and they are also called California oysters. These oysters are also sold as Native oysters or Rock oysters. There is also some confusion if they are the species Ostrea lurida or Ostrea conchaphila. These species of oysters are so similar in shape and taste that they are difficult to tell apart.
One of the distinguishing features of Olympia oysters is that they have a distinct oval that is sometimes almost round shape. This is in contrast to pear or tear-shaped large Pacific oysters. Similar to European Belons, this oyster species has a shallow shell. For many oyster connoisseurs, Olympia oysters are a delight.
The oyster meat is light olive green to ivory white in color and has a creamy texture. The small amount of oyster meat packs a punchy salty flavor that has coppery mineral overtones. Sydney rock oysters are popular in Australia and New Zealand. Sydney rock oysters are native to Australia and New Zealand. Because of this, they are also called New Zealand rock oysters or Auckland oysters.
These hard-shelled mollusks thrive in shallow waters, sheltered bays, and estuaries. A strain of the virus killed between 20 to percent of breeding Pacific oysters in some French beds in , , and That virus has since has spread into British waters. Ostreid herpes viruses are known to affect not only oysters but also clams, scallops, and other molluscs, according to French Research Institute for Exploitation of the Sea pathology lab director Tristan Renault, who has suggested in Europe that global warming "could be an explanation of the appearance of this particular type of the virus".
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