What Are Fine de Claire oysters?
The fine de claire is for those who prefer a less fleshy oyster. These oysters are finished for several weeks in shallow clay ponds where they acquire a superior quality shell to oysters grown in the open sea.
What is a claire oysters?
The Fine de Claire Oyster is less fleshy raised in open sea during a minimum of 3 years along the french atlantic coast. The oyster is then finished in our claires, shallow basins with clay with a great light penetration, suitable for the oyster food development.
Where Is Fine de Claire?
Oysters Fine de Claire n°2, 12 pieces 2 with about 80-100g comes from Huîtres Marennes Oléron on the Atlantic coast of France. Fine de claire means that the oysters were refined in the oyster beds. They taste fresh and salty, and traditionally they are served partly opened directly in the shell to be slurped.
Where do French oysters come from?
In France, on both the Mediterranean and Atlantic coasts, oysters are grown in marshes and estuaries. Oysters thrive in saltwater and brackish water where changing tides help the mollusks grow strong shells. Many of France’s oysters come from shallow bays or lagoons. In France, there are two kinds of oysters grown.
What is the difference between Pacific and rock oysters?
Pacific oysters grow much faster than rock oysters and we’re now seeing a trend in pacific oysters that have been grown in a Sydney rock environment, the point of difference being those flavours from the fresh water nutrients, as opposed to have that full oceanic flavour profile.
Where are Gillardeau oysters from?
The oysters are raised in Normandy or County Cork, Ireland for their first two years, then finished in the salt ponds of Marenne-Oleron. They are so prized that the Gillardeaus laser-engrave the shells to prevent counterfeiting.
What Does Fine de Claire mean?
The Fine de Claire is a well-known French oyster that has undergone its last “affinage” in the ‘claires’. These claires, which are connected to the open sea, are shallow closable ponds in the past used mainly for the production of salt. The taste has a higher liquid content and a delicate salty taste.
Which month should you not eat oysters?
Foodie tradition dictates only eating wild oysters in months with the letter “r” — from September to April — to avoid watery shellfish, or worse, a nasty bout of food poisoning. Now, a new study suggests people have been following this practice for at least 4,000 years.
Are Gillardeau oysters good?
An exceptional flavour Throughout their farming, Gillardeau oysters receive the best care improving their development up to their degree of ripeness. Those various manipulations provide an oyster of high-quality, with generous flesh and unique taste.
How many oysters should you eat?
Many pros, including Erin Murray, author of Shucked, have some pretty strong opinions about how many oysters you should order. In a restaurant setting, Murray recommends ordering 6 oysters per person, which could be great for an appetizer.