Oyster is an edible bivalve sea mollusc, many species of which are suitable for feeding. They live mainly in tropical seas. Connoisseurs consider these marine molluscs with a neglected convex shell the largest delicacy in general. Oysters prefer low-salt seawater, so they live only in the tidal zone near the mouth of the rivers.
The first indicator of the freshness of the oysters is a hermetically sealed shell: if it has at least a small slit, it means that the oyster has rotted. Opening the oyster should be a special oyster knife, and if it is not, then a narrow medical scalpel. It should be inserted where the blinds are connected by a lock, and kept in the center of the oyster on the flat side of the shell, where there is a muscle blocking the sash to cut it.
As soon as the oyster opens, it is necessary to touch the edge of its mantle, where a dark line of lashes is barely discernible: if the oyster is alive, its body will shudder, if it stands still, it means that it is still dead and although it is not yet dead , but it's still not suitable for food.
The useful properties of oysters The food value of oysters is high, a peculiar chemical composition causes a subtle taste and tonic effect on the nervous system. Oyster meat contains proteins, fats, glycogen carbohydrates, minerals (iron, zinc, copper, calcium, iodine, phosphorus), nicotinic acid, as well as vitamins B1, B2, B12 and PP. In addition to healthy is the combination of fatty acids contained in oysters, which contains a large amount of omega-3 fatty acids.
Oysters called ceramides help successfully fight breast cancer, and contain two unique amino acids that cause (stimulate) the production of sex 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, latviad (free oysters in dough, in broth, in "white wine" sauce etc.).
