What is actually a “good” oyster? How can we evaluate and grade ”quality”? And how can we produce the quality we wish?
The European flat oyster has been used as food as long as man has inhabited the European coastline. The ancient Romans established oyster farms, and oyster culture and harvest gradually developed as an important activity along the coasts of Europe. Today, the oyster industry is important. The Pacific oyster, which is now the dominant species, is cultivated all over the world at the incredible rate of more than three million tonnes a year.
All over the world, oysters are a popular seafood, which are presented in a variety of species, forms and qualities. Many oyster consumers have strong opinions of the quality and origin of their preferred oysters. But, in spite of the long history of oyster culture and the high status of this seafood product, there are surprisingly enough, neither standardised quality grades nor defined, applicable quality parameters . . . and very few scientific papers describing the sensory quality of oysters have been written. This field is a wide-open challenge . . .
Stein Mortensen | alfa
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