Before becoming refined and one of the most expensive delicacies globally, oysters were the food for the poor segment of the population. Catch and eat – everything that could afford those whom fate has deprived of the favor.
In Ancient Rome, people ate oysters, this passion was adopted by the Italians, and behind them, a fashionable trend picked up France. According to legend, in France, oysters in the 16th century brought the wife of King Henry II, Catherine de Medici. Most historians agree that the spread of this dish began long before the famous Florentine women.
From Casanova’s memoirs, we can learn that in those days, oysters were considered a powerful aphrodisiac; the price of them has increased significantly. There is a belief the great lover for Breakfast ate 50 oysters, from which he was indefatigable in the pleasures of love.
Until the 19th century, oysters’ price was still more or less available to all segments of the population. Because of their nutritional value but a specific taste, more of them preferred the poor. But in the 20th century, oysters were in the category of rare foods for their production and consumption. The French authorities have even imposed restrictions on oysters’ production for free fishers, but the situation is not saved. Oysters have become the domain of expensive restaurants, and ordinary people forgot about free access to them.
More useful than oysters
Oysters – one of the ten most expensive delicacies in the world. Grow them in Japan, Italy, and the United States, but the best is considered to be French. In China, oysters were known in the 4th century BC.
Oysters are low-calorie, healthy foods—these mollusks as a source of B vitamins, iodine, calcium, zinc, and phosphorus. Oysters are an antioxidant that slows the human body’s aging process, protects it from cancer and cardiovascular diseases.
The taste of oysters is very different depending on the region of cultivation – it can be sweet or salty, remind the tastes of familiar vegetables or fruit.
Wild oysters have a bright flavor, slightly metallic aftertaste. These oysters are much more expensive than those that are grown artificially. Eat oysters as simple as possible to enjoy the natural taste. Farming oysters are more buttery, and they are added to a multicomponent food, canned.
How to eat oysters
Traditionally, oysters are eaten raw, watering them a little lemon juice. From drinks to shellfish are served chilled champagne or white wine. In Belgium and the Netherlands, with oysters, they serve beer.
Also, oysters may be baked with cheese, cream, and herbs served in salads, soups, and snacks.
This sauce belongs to Asian cuisine and represents an extract of cooked oysters, tastes like salty beef broth. To make the dish, the oyster tastes like quite a few drops of this concentrated sauce. Oyster sauce is quite thick and viscous and has a dark brown color. In this sauce, there are many useful amino acids.
According to legend, the recipe for oyster sauce was invented in the mid 19th century Lee Kum sang (Shan), the chief of a small cafe in Guangzhou. Lee, who specialized in dishes from the oysters, noticed that during the long process of cooking shellfish obtained aromatic thick broth, which, after refueling becomes a separate Supplement to other dishes.
Oyster sauce is used as salad dressings, soups, meat, and fish dishes. They are used in marinates for meat foods.
The world record for eating oysters by 187 units in 3 minutes – belongs to Mr. Neri from Ireland, the city of Hillsboro. After so many clams record holder was feeling, surprisingly, wonderfully, and even drank a few Beers.
But the biggest oyster was caught on the coast of the Belgian beach of Knokke. Family Lecato found a huge clam the size of 38 inches. This oyster was 25 years old.