15.06.2009
All you wanted to know about oysters!

Oyster types

Oysters are either wild from the sea, or raised in controlled conditions in oyster beds that are known as affinage. Those from the sea retain a salty taste, while the second are more flavourless, well-groomed, and as gourmets like to say, have a sweet light nutty taste.

Affinage is a long process where the oyster is placed in a natural body of water allowing for seawater to mix with underground spring water. The type of oyster is formed by the various length of period of cultivation, and the density of placement in the bed. For example, Fine de Claire oysters offered by Sokos Hotels during the festival, "Happy Oysters," were raised by a process of affinage over 2 months in a density of 20 oysters per square metre in the bed.

Oysters are either creuse or flat. During the "Happy Oysters" festival guests will be served creuse Fine de Clair, and flat Belon oysters, as well as other surprises from our chef, Kenneth Lindberg.

What does the number signify?

It is a standard and accepted measure for mollusks, (net weight)

Numeration for flat oysters
N°0: > 151 g
N°1: 111-150 g
N°2: 86-110 g
N°3: 66-85 g
N°4: 46-65 g
N°5: 30-45 g

Numeration for creuse oysters
№000: 100-120 g
№00: 90-100 g
№0: 80-90 g
№1: 70-80 g
№2: 60-70 g
№3: 50-60 g

How to check if the oysters are fresh?

Oysters make a long journey to reach your table, and during that time they must remain alive. So, in order to feel like a specialist who knows what makes an oyster fresh, you need to know the technology of how they are transported.

Now imagine the French coast. The oysters are retrieved from the sea bottom, cleaned, and packed horizontally in boxes. It’s a myth that they are transported in water. Since oysters are used to low and high tides, they have the ability to close themselves tightly and to live on their own food reserves for several days.

Oysters can only be transported long-distance by plane because they don’t like to be shaken, and they need to be kept at a temperature of between 0 and 6 degrees Celsius. It’s a myth that they are transported in ice. If the temperature goes below zero they die. At a temperature of about 4 degrees Celsius oysters begin to hibernate, stop eating, and remain amazingly fresh.

Finally, the oysters arrive at the restaurant. If the journey was comfortable, then after being opened the oyster releases its "first water," which was the water retained during the journey. This is simply sea water, and it can be discarded. After this, there is the "second water" which is the water the oyster kept inside during hibernation and became its own juice. It’s in this "second water" that the oyster arrives on your table. 

Now, let’s return to the question of freshness. How can you check if oysters are fresh or not? If the oyster was damaged during the journey and its "first water" leaked out, then it fell victim to thirst and hunger, and any contact with it, such as with the edge of a fork or using lemon juice, will provoke a reaction. The oyster might recoil rather abruptly, by as much as 2 millimetres. This shows that the oyster has been exhausted, and is a sign it’s not fresh. 

If the oyster was treated with care, at the right temperature and `slept’ well during the journey, then it will be indifferent when touched because it’s happy and has only just awakened.

The myth of months that have the letter "R" in them

People often say you should only eat oysters in months which have the letter "R" in them. This was certainly true in the 18th century when wild oysters were widely consumed. In the summer months, wild oysters were busy with reproduction, and so the quality of their taste changed. If King Louis XV hadn’t forbid the sale of oysters in summer, then oysters might now be extinct.

Since 1969 France has been selling oysters for "all four seasons," which means they have a quality that will satisfy any gourmet on any day of the year. The oysters served at Portofino always have the highest quality and freshness of the sea. 

Where is it possible to find oysters in St. Petersburg?

At the Happy Oysters Festival. For more information

15.03.2010
12.03-28.03 Texas beef weeks

Welcome to Sevilla restaurant to try out grilled strip loin with BBQ bacon beans, the real cowboy steak and ribeye roast served with red onion jam and bacon mashed potato. In Portofino you will be pampered with special menu from our Chef.