Opening of an oyster
In autumn many restaurants organize gastronomic festivals devoted to oysters. What should you know to make the best choice at restaurant and to receive the maximal pleasure from oysters?
It is meaningful to find out up to a campaign to the restaurant, what kinds of oysters are offered there. There are about 50 kinds of oysters, which in their turn belong only to two families: European and Pacific. At a restaurant to you will be given the information on the origin of their oysters: France, Ireland, Kurils, Northern America, Canada, and Australia. The choice is great - only having tried all of them, you will find your favorite oysters.
A small secret: oysters, grown in colder waters are as tasty as their “southern” copies. Certainly, oysters from different countries and different kinds differ from each other. Nice pastime - to taste oysters with friends and share impressions. Besides, many restaurants offer the allsorts of seafood including various combinations of sea gifts.
At a restaurant a cook or a waiter will open an oyster for you - in some cases it can be a difficult task. At Moscow restaurants oysters are served up already opened, but in France, more often, you can observe, how dexterously wield with knifes cooks or waiters.