Time to meet oysters
Recently, I've been finding myself taking the time to reflect on how I feel and what I think about oysters.
So, I would like to once again share with you what kind of oysters we are producing, and also take the time to check them out for myself.
First off, here it is👇
<Characteristics of Sakae oysters>
We have put together a rough summary of the selling points for Sakae oysters and some of the most common things our customers say.
1. Does not shrink even when heated
2. It doesn't have a strong fishy smell, so even people who don't like fish can eat it
3. You can enjoy a variety of flavors in one season
4. Sweet and creamy
Etc.
I will explain, from my own personal perspective, why it is said so, how it is different from other producing areas, and whether it is true.
1. "Doesn't shrink even when heated"
This is half true and half false.
First of all, do you know why oysters shrink when heated?
When heated, the moisture absorbed by the oysters is released and they shrink accordingly.
Oyster meat contains glycogen. When there is a lot of glycogen, the belly of the oyster turns white. When the oyster has more meat in it, it turns a little yellow.
On the other hand, if it is transparent it contains a lot of seawater, so it will shrink when heated and will be salty if eaten raw.
Why is it half true and half false that it won't shrink when heated?
It depends on the time of year you eat it .
Sakae oysters, known as one-year-old oysters, are seeded in May. They are harvested about six months later, but although they are full of meat, there are individual differences and some oysters may shrink.
From mid-December onwards, the water temperature drops and the flesh firmens, meaning the oysters will not shrink, or will be very resistant to shrinking, even when cooked.
For those who eat them raw, November oysters have a nice salty and sweet taste (similar to tomatoes or watermelon), but if you plan to eat them grilled or steamed, you should be aware that there is a possibility that they may shrink .
(Grilled oysters at the Oyster Festival held in February)
2. "It doesn't have a strong fishy smell, so even people who don't like fish can eat it."
Reasons why people don't like oysters
・It has an astringent taste. ・It is bitter. ・It has made me sick. ・It has a muddy smell. ・It doesn't suit my constitution.
There are probably many different types, such as:
Oysters taste completely different depending on the area they are cultivated in and the period they are cultivated. Of course...
For information on the aquaculture area, please see " About Sakoshi Bay ."
How does it change depending on the cultivation period?
Sakae oysters are known as one-year oysters, and the oysters cultivated on the rafts are harvested in a cycle that lasts one year from planting.
(The concept of one-year-old oysters varies depending on the producing area, but in the Harima Sea, this is the concept.)
Some fish are caught as early as six months after harvest, and the cultivation period is considerably shorter than in other production areas (Hiroshima Prefecture, Okayama Prefecture, etc.).
The favorable environment of Sakakoshi Bay is what allows oysters to grow to the point where they can be harvested in just six months.
Because they grow quickly, they do not have the typical oyster smell or sea smell, and grow into oysters that are easy to eat.
Similarly, the bitterness and astringency become stronger the longer the cultivation period.
To put it positively, it is mild and refreshing, but to put it negatively, it is bland and tasteless, but this is only in comparison with other producing areas, so it may be best to try different flavors specific to each producing area and enjoy them for yourself.
Please be careful when it comes to oysters that have a muddy smell, as this may be because they have not been sterilized with ultraviolet light or cleaned.
If you have ever fallen ill or have a constitution that does not agree with eating raw oysters, please check the "difference between oysters for eating raw and oysters for eating cooked" .If you still fall ill, it is probably best to refrain from eating raw oysters.
Here is a website that provides detailed information about oysters.
≫Kakipedia ｜Oyster Encyclopedia
3. "You can enjoy a variety of flavors in one season."
As explained above, the oysters grown in Sakae grow very quickly.
It is no exaggeration to say that the taste and size change every month during the farming season, which runs from November to May.
So, if you have the opportunity, try eating it at each of the following times throughout the season: early (November to December), peak season (January to March), and late season (April to May), rather than every month .
I think you can feel the difference depending on the season.
We plan to create a page summarizing the "Characteristics of the Taste Changes of Sakae Oysters" at a later date. Please take a look at that as well.
4. "Sweet and creamy"
The sweetness of Sakae oysters is largely due to their salt concentration and the meat content.
The salinity of Sakakoshi Bay is about 3.4 %, while that of Hiroshima Prefecture is about 3.8%. The difference of 0.4% may seem small, but this small difference makes a big difference in the taste.
It has the lowest salinity among the surrounding sea areas, and it is believed that Sakakoshi Bay is fed by underground waters from the Chikusa River and the mountains.
And as for the weight of the fish, we carry out regular surveys every season and, depending on the season, keep daily weight records.
(Recorded on December 21, 2019)
As you can see from the table, the amount of meat contained in the oyster is quantified based on the total weight of the oyster.
The least meaty oysters are 24% , which means that 100g of oysters contain more than 24g of meat. As mentioned in the "Doesn't shrink when heated" section at the beginning, there is little seawater that contains a lot of meat. In addition, due to the low salinity of Sakae Bay,
Sweeter oysters
It has become.
And creamy
Regarding the term "creamy," I'll explain it from my personal perspective.
As the temperature rises in spring, oysters begin to lay eggs.
"Oysters start to form eggs and sperm when the water temperature reaches 10°C, and the higher the water temperature, the faster they mature. Calculate the accumulated water temperature (seawater temperature - 10°C) x number of days, and when the accumulated water temperature exceeds 600°C, fertilization is possible."
Fisheries-related Glossary (Accumulated Temperature) - Miyagi Prefecture Official Website
Excerpts and quotations from
This egg is the main reason why it is called thick, sweet and creamy!!
Have you heard of oysters from Senposhi, Hokkaido?
Senposhi oysters are often praised for their creamy taste.
From the official website of Oyster Bar Oyster
Can you see the faint pink color on the belly? This is oyster egg.
As spring lingers, the oysters from Sakae begin to lay their eggs, becoming even sweeter and richer, with an incredible creaminess!
Try different flavors from different seasons and regions and discover your favorite one.