Fines de Claire Marennes-Oleron Oysters N.4

1 - Oyster's composition
* People have been eating oysters for centuries by various populations for different reasons. Seen as food of exception and luxury, the Greeks and the Romans were consuming them for their aphrodisiac virtues. A quality that is still attracting a lot of greedy ones.
Nowadays, oysters are mostly recognised for their low calories combined with their extremely rich in oligo-elements, vitamins and minerals. Thanks to its high ratio in omega 3, oysters have a positive effect on cardiovascular health.
Oysters are so full of essential elements that it is possible to survive only eating them.
During WW2, some pilots surviving battles in the pacific region were saved by oysters. It was the only food they could safely eat that would give them the necessary nutrients to survive
* Composition of an oyster (for 100 g of flesh, equivalent to 8 oysters)
Water : 80 à 85 g
Calories : 70 à 80 Kcal
Joules : 250 à 280 K joules
Proteins : 9 à 11 g
Lipids : 1.2 à 1.8 g
Carbohydrate (glycogen) : 4 à 6 g

2 - Size of Oysters: Oysters are graded according to their weight and size
* N.0: The supreme, ideal for cooking, for experts and biggest gourmets
* N.1 and N.2: The big ones, for chefs and gourmets
* N.3: The standard (medium), for immediate pleasure
* N. 4 and N.5: The small ones, ideal for aperitifs

3 - Storage
* Oysters should never be in direct contact with ice, to ensure taste and maintain their natural longevity of about ten days after the packing date.
* Store oysters between +5 and +15 degrees. This temperature can be influenced depending on the outside temperature. The warmer the temperature outside, the more oysters can be stored at a higher temperature