European oyster, edible oyster, flat oyster, Belon oyster
Traditionally, flat oysters are reputed to have a finer flavor than all other oyster species. Their taste is fairly pronounced, with distinct salty highlights and a sweet to flinty overtone. There’s a slight metallic aftertaste, almost like sucking on a penny — nothing a sip of white wine won’t fix.European oysters are more rounded than Atlantic or Pacific oysters. Shells are flat, with little cup. Color varies from white to brown, with the inside a creamy off-white. The meat is a creamy to light brown, matching the shell lining. Cooked meat turns ivory.
Live Fresh: Halfshell, Shucked (raw meats) Frozen: Whole, Halfshell, Shucked meats (cooked and uncooked) Value-added: Smoked
Atlantic oysters, Pacific oysters
European oysters are especially relished raw on the halfshell with a squirt of lemon and a drop of Tabasco sauce. However, consuming raw shellfish of any type is risky for people suffering from impaired immune systems. When cooking European oysters, the simpler the method, the better. Their full flavor also makes them a good addition to soups and stews.
Belgium, Canada, Denmark, England, France, Ireland, Netherlands, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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