ature or with a few lemon drops, how do you like your oysters? Pair them with a natural wine or try our homemade cocktails available by the glass or the pitcher.
The common name oyster comes from the Latin ostrea, which will become oistre in old French and oyster in English. In art history, the oyster often refers to sensory, carnal and erotic pleasure and is depicted in a lot of paintings and statues.
Oysters are a good source of vitamins E, D and B and naturally contain calcium, magnesium, potassium and zinc. In addition, oysters do not have much cholesterol, fat and have a low caloric intake. However, they are full of proteins.
To taste fresh oysters, they must be consumed before the 10th day following their capture. The best time, it seems, is between 4 and 9 days. When buying oysters from the merchant, make sure they are not dead because you could get intoxicated. Large fishing areas are monitored and categorized (A, B, C, D) to ensure the quality of the oysters and prevent contamination by bacteria, viruses and toxins from the microalgae oysters feed on.
In Canada we produce mainly Caraquet and Malpeque oysters in New Brunswick and Prince Edward Island. The country that consumes the most oysters in the world is France, while China is the country that produces the most. Oysters sold are classified according to their weight. Thus, a 1kg bag of category # 5 oysters (30g to 45g) will contain more oysters than the same weight of category # 1 oysters (111g to 150g).