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Are you one of those who enjoy eating oysters? According to some, we should avoid consuming it during the summer period. Is this a myth, a theory or a real recommendation for health? Here is the answer.
Among the most popular dishes during this festive period, we of course find the classic foie gras, scallops, salmon and oysters. If, some time ago, these were a little shunned by consumers, in recent years they have made a comeback on tables. They are sometimes eaten cold, accompanied by a drizzle of lemon juice or shallot vinegar, sometimes hot and baked in the oven.
If, on the other hand, there is one thing that does not change, it is the care with which we choose those which will end up on our plate. They must be ultra fresh and for the size, it depends on your desires. A caliber 5 will be perfect for an aperitif, while 3 and 4 are generally enjoyed as a starter. The larger ones (numbers 0, 1 and 2), for their part, will be perfect for cooking in the oven.
On le site TF1 Info, we learn that a myth says that oysters are only eaten during the “r” months, in other words, in January, February, March, April, September, October, November and December. If the Ministry of Agriculture has “confirmed that the seasonality of oysters extends from October-November to February-March, depending on the varieties”, in reality, it depends on how you like oysters. So, if you prefer them fine and iodized, the ideal time to taste them is from October to March. If, on the other hand, you like them more when they are milky, make sure to eat them during the months of May, June, July, and August. This is in fact their reproduction period, and it is this change which gives them this very particular appearance.
You will have understood: oysters are, in fact, good all year round. You just need to find the period during which you prefer them.