The profession of oyster opener has appeared in Russia

Oysters are called the kiss of the sea on the lips. Some people don’t accept them at all, while others adore them. But there are definitely no people indifferent to them.

In the old days, oysters were considered a symbol of luxurious life, but today they have become a completely affordable pleasure: you can try them in restaurants or buy them in a supermarket for dinner.

Simultaneously with this fashion, a new profession appeared in Russia – oyster sommelier or ekaye. It’s worth understanding what types of oysters there are, how to choose them, and how ekaya can help.

A storehouse of useful substances

Oysters are bivalve mollusks that live in salty waters. They are found in both warm and cold seas, both in shallow waters and in the depths of the sea. As a rule, they reach 10-30 centimeters in length. It takes three years for an oyster to grow to a marketable size of 80g.

Oysters are named according to their place of origin – for example, an oyster from Popov Bay, Namibia, Africa.

Archaeologists have established that our ancestors ate these mollusks in ancient times, and today they are grown on special oyster farms. Oysters are eaten raw, which is considered safe, but in some people they cause individual intolerance.

Oyster lovers note that after eating them they feel a surge of positive emotions, which is why oysters are included in the line of products with anti-stress properties. In addition, they are considered an aphrodisiac. And also a beauty product: eating oysters has a beneficial effect on the skin.

Oysters are one of the richest sources of vitamin B12, which is often deficient in vegetarians and those who fast. They also contain vitamins A, C, E and microelements necessary for the full functioning of the nervous system, brain, and immunity. Like all seafood, oysters contain healthy omega-3 fatty acids.

For a long time in France, for the first time in Russia

There are more than 50 species of oysters, and understanding their types is not easy. The Ekaye, who were originally specialists in opening oysters, help with this.

Ekaye first appeared in France, the country where the largest amount of bivalves are eaten, back in the 17th century. But for Russia this is a nascent profession. One of the first ekaye in our country was Daria Kiseleva. She graduated from the culinary lyceum in her native Rostov-on-Don. But she didn’t start working in her profession. One summer, while traveling to the Far East, she ended up at a marine biological station, after which she returned there to work as a mammal trainer. But in the end, she became interested in growing oysters on a neighboring farm – and gradually became a professional.

As Dasha says, she tried her first oyster in 2012 – and was so impressed by the taste that she gradually began to discover this new world. In every sense again. And then I got so used to it that I began to teach others. Today, Russian ekaye work in restaurants, helping visitors; conduct master classes; hold oyster festivals and create oyster sets for catering establishments.

Cultivate a love for oysters

As Daria Kiseleva says, oysters stimulate the appetite and often do not need any accompaniment. When seawater is drained from the shell, what is left behind is what is called oyster liquor, which enhances the flavor of the shellfish. The taste of oysters varies from salty to creamy-sweet and depends on where they live and even the time of year. “For example, in the summer, the Golden Russian oyster spawns and loses weight, like we do before vacation, so the meat will be without fat,” says the expert.

The main rule when eating oysters is not to try to eat a lot: “They eat them slowly, and it’s better to start eating them with your eyes. Then you need to exhale the aroma. At first you can feel the taste of sea water, then the main taste will reveal itself, for some it’s sweet, for others someone, like Far Eastern oysters – the taste of cut grass”

The union of oysters and sparkling wine is called the union of Poseidon and Dionysus. The taste of oysters is enhanced by red wine vinegar, and the best accompaniment to them is onion sauce and bread and butter. If you pour lemon juice on an oyster, it will marinate instantly. You can bake oysters or add them to chicken soup. And there are those who like to eat oysters with jamon or sour cream.

To understand whether an oyster is fresh or not, you need to touch the edge of the oyster mantle with a fork – it should shrink, then it will be clear that the oyster is fresh.