Can I only choose imported oysters that can be eaten raw?

First, raw oysters and sashimi can only be imported?

Overseas oyster producing areas, such as France, New Zealand, Australia and Canada. There is little seawater pollution, pure water quality and high quality oysters. However, due to the impact of the big environment, imports are limited and prices are artificially high.

In fact, oysters sashimi don't have to be imported, and there are also first-class sea areas in China to eat oysters!

Second, the collection of domestic health resorts

1, the pioneer of roasted oysters with garlic-Zhanjiang

Zhanjiang Oyster is very popular in China. With roasted garlic, it is a real oyster experience for the general public. The taste is tender, smooth and delicious, suitable for barbecue, but sashimi is rarely eaten, dry in winter and old in taste.

2. The fat oyster in winter-Rushan oyster

Rushan has high-quality cold water producing areas, mainly customers in Jiaodong, which are generally sold to food stores and high-end restaurants in Japan, with higher prices. The season of Rushan Oyster is opposite to Zhanjiang Oyster, which performs better in winter and is relatively weak in summer.

3. Cost-effective choice-Zhangzhou oysters

Zhangzhou is a rapidly rising oyster producing area in recent years. 105-June, the quality of oysters is amazing and the price is low, which is a very cost-effective choice. The disadvantage is that it is not big, and its weight is only about 150g.

4, a long history-Taishan Oyster

Taishan is close to the South China Sea, which is characterized by the confluence of salt and fresh water, superior ecological environment and a long history of industrial culture. Taishan oyster is tender and delicious, and the cooked food is delicious.

5. Four Seasons Sashimi Oyster-Dalian Oyster

Dalian Oyster Town is located at the golden latitude of 39 30', which is the same latitude as France, Japan, Canada and other high-quality oyster producing areas. It is a demonstration area of China Ocean Ranch, with 380,000 mu of pollution-free sea area. Raw sashimi has always been eaten from seedling raising to breeding.

The "Four Seasons Oyster" cultivated in Dalian Oyster Town is fresh in seawater and full of vitality. Full, tender and juicy oyster sashimi diners can have a full meal at any time!

Third, the nutritional value of oysters.

1, high protein, low fat, digestible and nutritious, rich in glycine and carbohydrates.

2. It is rich in vitamins, taurine and nutrients such as calcium, phosphorus, iron and zinc, and the iron content is 2 1 times that of milk.

3. Oyster is one of the natural foods with the largest zinc content. The zinc content per 100g oyster can reach 9.39 mg, and two or three oysters can provide zinc for the whole day.

4. Can oysters be eaten raw?

1, oysters can be eaten raw, but it depends. Crooked nuts are often eaten raw with dipping sauce, which is rare in China.

2. Oysters that can be eaten raw are generally required to grow in first-class waters; Aquatic products in the secondary sea area are only suitable for cooked food; It is not allowed to breed and fish aquatic products in the three types of sea areas.

3. In China, oysters are sent to clean and closed ponds for culture, and then enter the market after reaching the target. Purifying oysters is a risky choice. Keep your eyes open when choosing.

Five, oyster shell opening method

1, sashimi oysters: fresh oysters are closed, and the more difficult it is to open, the fresher they are. Sashimi oysters need sashimi knives. Break the wide edge of the oyster into a small crack, gently pry it open with a sashimi knife, then scrape off the oyster meat and break it open by hand.

2, heating method: clean the oysters, boil the water, put it in the pot for two minutes, and the oysters will open themselves. Some don't open, just pry with a knife!

6. How to eat oysters?

1. Oyster sashimi: Oysters have strict requirements on freshness. Fresh oyster meat is served with fresh salty sea water, and lemon juice or mustard soy sauce can be added to the sea gift according to personal taste.

2, cheese oysters: fat and tender raw with fragrant cheese, baked in the oven 15 minutes. The milk flavor of cheese and the sweetness of oysters are combined, which is French-style and delicious.

3. Roast oysters: Sprinkle garlic and millet spicy on the freshly picked oysters and bake on charcoal fire for two minutes. The smoky smell increases the flavor and richness of oysters.