4. Oyster qualities and nutritional values
Oysters are said to have a distinctive iodized fragrance and taste. The food absorbed by the oyster (phytoplankton) can have an impact on the color of its soft body. The presence of certain micro-algae can change the color of gills, labial palps or the edge of the mantle. This is notably the case for the blue navicula (Haslea ostrearia) present in the Marennes-Oléron oyster beds, which gives the green color characteristic of the Fines de Claires Vertes PGI.
4.1 Qualification criteria
For marketing, sizes are defined according to the type of oyster, knowing that the lower the number, the larger the size of the oyster:
hollow oysters: 0,1, 2, 3, 4, 5 ;
flat oysters: 000, 1, 2, 3,...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Oyster qualities and nutritional values
Conclusion
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
- (1) - NFM (Normandie fraîcheur mer) - La pêche en Normandie – Techniques de pêche. - https://www.normandiefraicheurmer.fr/la-peche-en-normandie/techniques-de-peche/entry-5-casiers.html ...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
