Oyster Fines de Claire n°2 David Hervé

Classic, fresh and salty.

The most famous oyster of the largest oyster-producing regions in the world, the fine needs no introduction. Cultured on the French Atlantic coast, and finished for several weeks in shallow clay ponds, the fines acquire a superior quality shell to oysters grown in the open sea. During this process, the claires of the Marennes Oléron basin impart the subtleties of regional flavors.

Well-loved and appreciated especially by those who prefer less fleshy and more juicy oysters with a balanced taste.

Taste Notes: CLASSIC / IODIZED
Growth: 3 YEARS IN PARKS
Seasonality: ALL YEAR
Quantity of meat: 8-10% OF THE WEIGHT

HOW TO STORE OYSTERS?
Oysters, flat or hollow, are used to the tides and the outdoors. The correct temperature for an oyster is between 5 and 15 ° C maximum. The ideal is to keep your oysters in a basket in the fridge, in the vegetable drawer for example, which is the coldest place of your fridge. Keep the basket straight so that the oysters do not lose their water.

HOW LONG CAN I STORE OYSTERS?
The shelf life of oysters depends on their nature: fine or special. A special will last longer than a thin one because it is fleshier. If the storage conditions are met as specified before, the oysters can be stored for up to 10 to 12 days. After that period of time, they are drier, lose flavor, and may no longer be edible. Ideally, they should be consumed between four and six days after coming out of the water.

THAT’S WHY WE TAKE PRE-ORDER ONLY
We take orders on FRIDAY until 3pm. The order is placed to our producers on SUNDAY. Oysters are harvested and packed on MONDAY in Marennes-Oléron in France. After a 6-hours transport to Paris in a temperature-controlled truck, they embark on cargo night flight to Bangkok where they go thru sanitary and customs clearance. Oysters are headed to our warehouse to be dispatched to customers on THURSDAY. You order on Friday and receive the following FRIDAY.

WHEN SHOULD YOU OPEN THE OYSTERS?
Ideally, oysters should be eaten immediately after opening. They can be opened a maximum of 3 hours before consumption, by being kept cool (up to 8°C). You should know that when opening, the first water escapes from the oyster and gives way to a second water that the oyster rejects a few minutes later; it is even more bursting with flavor. For hot oysters, they should be eaten immediately after cooking and cannot be stored.

HOW DO I KNOW IF AN OYSTER IS EDIBLE?
There are several ways to check if an oyster is edible. By tapping two oysters on top of each other, the sound indicates whether the animal is alive or not: a hollow sound indicates that the oyster is not alive and therefore not edible. If in doubt, cut open the oyster and gently prick the end of the oyster's mantle (dark ends). If the latter retracts, the oyster is edible. The smell is also a way to check edibility, if it's too strong, don't risk eating it.