Experts advise how and when to eat raw oysters
Experts advise how and when to eat raw oysters
2024-08-21
Taiwan’s oyster industry is worth NT$3.74 billion annually, making it the seventh-largest in the world. They’re often made into Taiwanese specialties like oyster omelets and vermicelli, although foodies also love the briny taste of raw oysters. But the larger oysters that are served raw take more than three years to raise. They also should only be eaten in winter. So how do you choose the right ones? Let’s find out.
A huge raw oyster is placed on a bed of glowing coals, its plump meat turned to heat evenly on both sides. Served with lime and ginger, everything you’d want is in one large mouthful. But for a stronger ocean flavor, you should eat it raw.
The chef uses a toothbrush to wash each fold of the oyster. The shell must also be cleaned thoroughly. With just a little bit of lime, it’s ready to eat. Satisfaction is written on the diners’ faces. But when eating raw oysters, you have to know how to pick the right ones.
Cheng Yu-chung
Japanese grill owner
The adductor muscle is a little transparent and springy. The color is pretty obvious underneath the lobes. If it’s springy when you touch here, it’s also a good way to judge its quality. Then check the gonad. It shouldn’t be too clear. Because Taiwan stays pretty hot, raw oysters need to be tested for bacteria.
Since the warm waters around Taiwan are favorable to bacteria growth, you can only eat raw oysters for part of the year. But compared with the Pacific oysters from the U.S. and Japan that are larger and have a brinier flavor, Taiwan’s Portuguese oysters are chewy and sweet, and are often used in oyster omelets and vermicelli.
Cheng Yu-chung
Japanese grill owner
Taiwanese oysters tend to be smaller and chewier. The meat is also a bit sweeter. The ones in the U.S. are on the slipperier side and are larger. In Japan, oysters like the Hiroshima ones people are familiar with are sweeter. You can taste the ocean flavor.
Taiwanese oysters are mostly raised in Chiayi’s Dongshi and Penghu. With an annual value of NT$3.74 billion, Taiwan is the seventh-largest producer in the world.
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台灣牡蠣年產值世界第七 挑選鮮嫩生蠔有撇步"吃對季節"
2024-08-21
根據統計，台灣牡蠣年產值高達37.4億，位居世界第七，不只常被料理成蚵仔煎、蚵仔麵線等台灣美食，更有生食級的生蠔，讓老饕大啖海味，但是台灣的生蠔要養殖三年以上，大小13公分以上，才叫生蠔，而且要冬天的生蠔才能生食，到底該怎麼挑，帶您一起來看。
超大顆的生蠔，放在燒紅的炭火上，將正反兩面肥美的生蠔肉，依序烤熟，接著擺上萊姆和紅姜片，大口吃下實在滿足，不過想要更多海味，就得生吃才行。
用牙刷將柯葉翻開刷洗，生蠔殼的裡面，雜質也得清的仔細，簡單擠上萊姆汁，就可以直接送進口中，老饕滿足的表情，全寫在臉上，只是想生吃，挑選鮮嫩的生蠔是關鍵。
[[日式燒烤店長 鄭宥鐘]]
“貝柱是比較透明，然後Q彈的，蚵葉它的下面這邊，它的顏色它是夠明顯的，如果你按下去它也是Q彈的，這也是一個判斷一個生蠔的標準，再來是看它的生殖線，它的這邊是不會到那麼明顯的，由於台灣的天氣，基本上都是比較熱帶一些，生蠔或牡蠣要做生食，基本上還是要通過一個生菌數的檢測”
儘管台灣因為海水溫度高，容易讓生蠔孳生細菌，能生食的季節有限，但相比美國和日本，種植較大顆、更有海味的太平洋牡蠣，台灣的葡萄牙牡蠣，不僅Q彈鮮甜，又更有嚼勁，更常被料理成蚵仔煎、蚵仔麵線等台灣美食。
[[日式燒烤店長 鄭宥鐘]]
“台灣的話它就是比較偏小顆，那口感的部分會比較有嚼勁，那肉質會比較鮮甜一些，那你在美國它是比較屬於滑順，那比較大顆，像日本的話，大家知道的像一些廣島牡蠣，那它的話它的口感更鮮甜，那你可以體驗到它的海的滋味”
台灣牡蠣主要產地為嘉義東石和澎湖地區，年產值高達37.4億，位居世界第七。
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