Classic, just drink a glass of dry white and taste a feast of oyster king.

There used to be a saying in restaurants in Paris, big and small: "Oysters are on holiday in May 678", but in Australia

Classic, just drink a glass of dry white and taste a feast of oyster king.

There used to be a saying in restaurants in Paris, big and small: "Oysters are on holiday in May 678", but in Australia, a country on the other side of the world, oysters are the fattest at this time!

Some producing areas

region

Oysters can be harvested in the clear and pure seawater on the west coast of South Australia, such as Covent Bay and Seduna, one of the best oyster producing areas in Australia.

Main types

Mainly? kind

Angus oyster

Angasi oyster

Angus oyster is an Australian native species, which naturally appears on the coast of New South Wales and distributed in southern and western Queensland. It is famous for its slightly salty taste and delicious meat.

Sydney rock oyster

Sydney Rock? oyster

Sydney rock oyster is common in waters near Australia and New Zealand. This kind of oyster has strong adaptability, can survive in a wide range of salinity waters, and has different tastes in different producing areas in Australia.

Tasmanian oyster

Tasmania? oyster

Tasmania in southern Australia is located in the cold water area, where the water quality is clear, and the oysters produced are fat, delicate and delicious. This oyster has the salty taste of seaweed, followed by a slight sweetness, bringing a fresh aftertaste. It is small in size, crisp in taste and rich in umami flavor, and ranks among the "top oysters" together with Guerrado Oyster and Kumamoto Oyster.

Common eating methods

How to eat

Roasted oysters with garlic are more common in China. Whether it is the most popular snack barbecue stall or the hotel buffet, you can always see grilled oysters. Fat oysters are roasted with garlic on a charcoal fire, and the floating fragrance makes people drool at once, which greatly increases their appetite.

In Australia, locals eat oysters with bacon, grilled cheese and Thai sweet and sour sauce. The simplest and rudest way to eat oysters is to take a lemon at hand and suck the full oysters into your mouth with seawater. That's not all, it's perfect with a glass of dry white.

Eating oysters is our ultimate expression of oyster freshness. Take a bite of oysters, drink a sip of wine and live a comfortable life, but that's all.

The most important test of eating oysters raw is whether they are fresh enough. After all, we eat them raw for fresh taste, so what if we check whether the oysters we eat are fresh enough? ? Generally speaking, when eating oysters, we can smell the unique fresh seawater of oysters first, so that we can identify the freshness of oyster meat, and then eat oyster meat and drink oyster juice, which is a delicious oyster.

Just mentioned that the rude and simple way to eat is to add lemon juice directly, but besides lemon juice, there are other sauces to choose from, and different sauces will have different taste bud experiences.

Common oysters with lemon juice can help digestion and improve the umami taste, but it should not be too much, so as to avoid the sour taste of lemon overwhelming the original taste of oysters; Some people choose to drop a few drops of red onion vinegar to remove the fishy smell, but again, be careful not to drown the smell of oysters; Sprinkling a little salt can improve the taste. Mustard sashimi is very common. I wonder if you have tried adding mustard to oysters? In short, everything is based on the principle of not destroying the sweetness of oysters themselves. Some experienced diners, perhaps experienced, have tasted various ways of eating oysters and feel that nothing needs to be bothered, as long as an oyster just salvaged from the sea is the ultimate food.

Whether grilled oysters with cheese or eaten immediately after opening the shell, they are all served with lemon juice or red vinegar. As for the choice of eating method or sauce, it is good according to personal taste. Eating and drinking these things is delicious when you are happy.

Writer Hemingway likes oysters with white wine.

"When I ate oysters with a strong sea smell, the cold white wine diluted the slightly metallic taste of oysters, leaving only seafood and juicy tender meat. I sucked the cold juice from the oyster shell and washed it down with carefree wine. The emptiness has disappeared and I am happy again. "

-Hemingway

?

In addition to the collocation principle of "white wine with white meat", you can also refer to two other collocation standards:

1. Balance, food and wine should complement each other and not steal the limelight from each other.

2. Country of origin collocation, that is, local food is matched with local wine.

White wine goes well with oysters. Liquor can remove the fishy smell of oysters and improve the refreshing taste. We can choose the right wine to match oysters according to the above matching criteria. If you eat Australian oysters, it is a good choice to choose Australian wine.

Related wine recommendations:

1. Cao Manor sparkling wine?

Kiel manor is sparkling.

This wine comes from Barosa Valley. Pale yellow wine is full of fine bubbles, with hints of lemon, citrus and grass. The slightly sweet taste balances the comfortable sour taste, leaving a faint almond aftertaste after the light foam.

?

2. Cao Manor Meirong dry white wine

Kiel manor? Semillon 20 15

Semillon in Australia is very suitable for seafood. This Semillon wine is also from Barosa Valley, with beige color and slightly green edges. In detail, it has a strong aroma of lemon, apricot and grass in the early stage, and a taste of sugarcane juice in the later stage, with a slight mineral taste. The taste is clear and sour, which balances the dry and powerful wine feeling and brings out a touch of sweetness. It is a unique white wine worthy of collection and aging, which goes well with all kinds of seafood and cheese.

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