{"id":5379,"date":"2021-09-27T14:57:20","date_gmt":"2021-09-27T12:57:20","guid":{"rendered":"https:\/\/stage.itticabuonocore.com\/senza-categoria\/how-to-clean-oysters-our-guide\/"},"modified":"2021-09-27T14:57:20","modified_gmt":"2021-09-27T12:57:20","slug":"how-to-clean-oysters-our-guide","status":"publish","type":"post","link":"https:\/\/stage.itticabuonocore.com\/en\/wiki-en\/how-to-clean-oysters-our-guide\/","title":{"rendered":"How to clean oysters: our guide"},"content":{"rendered":"

Italians have great taste when it comes to food, and that\u2019s recognised all over the world, especially when it comes to seafood dishes. And since we are true experts in the field, today we\u2019d like to talk about the ultimate aphrodisiac shellfish: oysters<\/strong>.<\/span><\/p>\n

We\u2019ll take a closer look at the characteristics of this delicious mollusk, with a focus on how to clean it properly<\/strong>.<\/span><\/p>\n

Ready to discover all its secrets?<\/span><\/p>\n

 <\/p>\n

What are oysters?<\/strong><\/h2>\n

 <\/p>\n

\"OystersOysters are highly prized mollusks that fall into two broad categories: those with an elongated shape and those with a rounded shape<\/strong>. These oysters, in turn, belong to dozens of different species, resulting in hundreds of specific varieties (discover them all here). <\/span><\/p>\n

Most of these delicacies are farmed in environments that mimic their natural habitat characterized by shallow, sandy seabeds with calm waters and tidal flows.<\/span><\/p>\n

An oyster can be recognised by its distinctive shell, which is scaly and made up of two valves: the upper valve is flat, while the lower one is concave because it contains the precious flesh<\/strong>. The shell\u2019s colour varies from species to species but generally ranges from greyish to greenish hues. <\/span><\/p>\n

Some species of these little marine gems are able to create pearls and they do so by coating an intruding bacterium with nacre, or mother-of-pearl<\/strong>; a striking example of how nature shows us that something beautiful can be born from difficulty.<\/span><\/p>\n

Unfortunately, it\u2019s very rare for edible oysters to contain pearls<\/strong>.<\/span><\/p>\n

Still, we hope you might come across one someday! In the meantime, let\u2019s see why it\u2019s important to clean them.<\/strong> <\/span><\/p>\n

 <\/p>\n

Why do oysters need to be cleaned?<\/strong><\/h2>\n

 <\/p>\n

Oysters are shellfish and – like all other mollusks – they must be cleaned because<\/strong> they may contain substances that are harmful to the human body<\/strong>.<\/span><\/p>\n

Since they grow in sandy environments, there\u2019s also a high chance that they contain sand and debris, which could compromise the delicate flavour of the oyster.<\/span><\/p>\n

That\u2019s exactly why they need to be cleaned, but how do you do that?<\/span><\/p>\n

 <\/p>\n

How to clean oysters<\/strong><\/h2>\n

 <\/p>\n

\"OpenYou need to clean them before opening<\/strong>. This step is often underestimated, but it truly is important. To prevent sand and small deposits, due to the rough nature of the oyster shell, from getting into the flesh when opening, you should rinse the mollusks thoroughly under running water.<\/strong><\/span><\/p>\n

Then place them on a dry cloth: it’s important to keep the flat side facing up and the concave side resting on the towel. Wrap them up and let them dry well <\/strong>.<\/span><\/p>\n

Now that we\u2019ve shown you how to clean oysters, let\u2019s walk through the steps to open them properly. It\u2019s easy! All you need is some manual effort and some tips from those – like us – who know the sea like the back of their hand<\/strong>. <\/span><\/p>\n

Let\u2019s take it step by step and learn how to open oysters effectively.<\/span><\/p>\n

 <\/p>\n

How to open and clean oysters: step-by-step<\/strong><\/h2>\n

 <\/p>\n

\"OpenTo open oysters, as we mentioned in this guide<\/a>, you\u2019ll need two tools: the first (essential) is a knife with a strong, thin blade<\/strong>: a professional oyster knife is best, but even a cheese knife can work. The second tool (optional) is a metal glove<\/strong> to protect your hand from any accidents.<\/span><\/p>\n

Warning! Do not use standard kitchen knives to open oysters<\/strong>, they can bend easily and might break while you apply pressure between the two shells. Avoid working on an unstable or weak surface, as the mollusk might slip out of your hands<\/strong>.<\/span><\/p>\n

Once you\u2019ve got the right tools, you\u2019re ready to begin!<\/span><\/p>\n

Before you start, fill a bowl with water and salt: you\u2019ll need it when opening the oysters<\/strong>.<\/span><\/p>\n

The first step is to insert the knife between the two valves to find the right point to wedge it in.<\/strong> Usually, this small opening is located on the side of the oyster. <\/span><\/p>\n

To open the oyster, you have to turn the blade upward<\/strong> – once is inserted \u2013, to detach the flesh from the upper shell and keep it intact in the lower one<\/strong> (this is the most common method, though in some regions of Italy, oysters are opened the opposite way).<\/span><\/p>\n

Et voil\u00e0! Remove the shell without the flesh and dip the rest in the salted water<\/strong> to eliminate any shell fragments.<\/span><\/p>\n

If you want to keep the oyster liquid to season your dishes, simply let it drip into a separate bowl before placing the whole oyster in the salted water.<\/span><\/p>\n

 <\/p>\n

Tips for serving and cooking oysters<\/strong><\/h2>\n

 <\/p>\n

\"OystersOnce opened, oysters should be served immediately to enjoy them at their best<\/strong>. So here are two of the most popular ways to serve them just after opening.<\/span><\/p>\n

This special dish can be served in many ways: the most popular is serving them on a tray decorated with crushed ice, lemon slices and other shellfish<\/strong> like<\/span> venus clams <\/span><\/a> , for example. It makes the perfect starter when you have guests for dinner. <\/span><\/p>\n

The second recipe is the most delicious: baked oysters au gratin. Gratinated oysters are a tempting alternative for those who don\u2019t want to eat raw shellfish. Just bake them for a few minutes and top them with a tasty breadcrumb crust<\/strong>.<\/span><\/p>\n

 <\/p>\n

How to store oysters<\/strong><\/h2>\n

 <\/p>\n

\"OystersAs mentioned earlier, oysters are best enjoyed fresh, right after purchase, in order to preserve their full flavor. However, if you\u2019re not planning to eat them immediately, here are a few simple tips to help maintain their quality and taste<\/strong>.<\/span><\/p>\n

The ideal storage temperature is between 4\u00b0C and 6\u00b0C<\/strong>. It’s also recommended to keep the oysters in a horizontal position, so that the water inside remains intact. <\/span><\/p>\n

No matter what, never let the oysters lose their natural water<\/strong>, for this reason, avoid turning them upside down and keep them away from direct sunlight, as this could cause them to open.<\/span><\/p>\n

We hope our oyster tips are helpful to you, and if you have any questions, don\u2019t hesitate to get in touch: we\u2019re here for you!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Italians have great taste when it comes to food, and that\u2019s recognised all over the world, especially when it comes to seafood dishes. And since we are true experts in the field, today we\u2019d like to talk about the ultimate aphrodisiac shellfish: oysters. We\u2019ll take a closer look at the characteristics of this delicious mollusk, […]<\/p>\n","protected":false},"author":7,"featured_media":4559,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[128],"tags":[],"class_list":["post-5379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wiki-en"],"_links":{"self":[{"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/posts\/5379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/comments?post=5379"}],"version-history":[{"count":0,"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/posts\/5379\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/media\/4559"}],"wp:attachment":[{"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/media?parent=5379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/categories?post=5379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.itticabuonocore.com\/en\/wp-json\/wp\/v2\/tags?post=5379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}