Oysters are a real elite of the gastronomic world and a foretaste of a holiday for a gourmet. The latter have only eight months of the year to enjoy the tender meat of these mollusks. That is how much the so-called oyster season lasts in many restaurants.
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The oyster season starts in September and ends in April. It is believed that these mollusks can be eaten only in those months in the name of which the letter "p" is present. This rule is rooted in history when only wild oysters were caught. In the summer they breed, so their catch at that time greatly reduced the population, which is why it was banned.
The legend about the letter "r" originated in the distant 1771. It was then that Louis XV introduced a ban on the sale of oysters during the period when they were laying eggs. However, the demand for them continued to grow, so by the mid-19th century they learned to breed delicate mollusks. Their number has increased significantly. For this reason, the decree of the French king lost its meaning and was canceled at the end of the 19th century.
Now the lion's share of oysters supplied to restaurants in the world are refined (ennobled). They are specially bred in pools with sea water. Everything is under control there - the water where they live, the process of their growth and development, as well as reproduction. Oysters have been growing for several years. In any case, they live two or three summers before being on the table.
Another question is that oysters intended for food must always be “alive”: if this condition is not met, then the seafood is spoiled, and it should not be eaten. Previously, oysters were problematic to transport in the warm season. For this reason, restaurants did not include them on the menu in the summer. With the advent of high-quality refrigerators, the situation has changed: at temperatures from 0 to + 5 ° C, they can remain fit for food for a month. It turns out that oysters can be eaten calmly all year round.
Some restaurants respect historical traditions, delighting their visitors with a special oyster menu only from September to April. However, the oyster season now is nothing more than a prejudice, a PR move. It allows restaurants to organize noisy openings and closures of the season, attracting more visitors.
True gourmets continue to taste oysters precisely during this period, motivating their decision by the fact that summer mollusks lose a lot of taste. There is a deal of truth in it. The taste of certain varieties of oysters is best revealed only in the period from September to April. In the warm season, these mollusks contain caviar, which is not toxic, but at the same time rewards the summer oyster with a characteristic tart aftertaste and not so tender meat. However, there are lovers of just such mollusks.
Meanwhile, a few years ago in France, triploid oysters were bred, which are sterile, that is, they do not lay eggs. The quality of their meat does not depend on the season. Its taste remains magnificent all year. Even in the midst of summer, such oysters will delight gourmets with their piquant freshness and light oiliness.
Many people consider oyster dishes to be great exotic, and arguing that this is a delicacy is impossible. However, oysters for a family dinner are a good way to surprise loved ones. With the advent of stores such as the ABC of Taste, finding a quality product for an unusual dish is not so difficult. The easiest way to cook oysters is to rinse them and serve with lemon. You can also make soup from them - fry the herbs, onions, oysters, pour in white wine, cream and warm fish broth, whip everything in a blender. The result is a great oyster cream soup. Try it, it's unusual and delicious.