Only, in front of the fishmonger's stall, the questions pop up: What caliber? Fine or special? Flat or hollow? Where does it come from? There are as many varieties as there are regions, so it's hard to know which ones to buy. Decryption with Foued Kaidouchi, flaking from a Parisian fishmonger.

Appellation: fine or special?

"The first question that must be asked is whether we want a fleshy or clear oyster ," says Foued Kaidouchi, to designate the oyster filling index. "The fleshy ones have more chews, while in the clears, there will be almost nothing to eat inside," he underlines. They are sometimes found, respectively, under the term "fine" and "special". From the Seafood Retailers Australia you can find the best deals.

We owe this term to Marennes-Oléron, an oyster farming area which established these two "vintages" corresponding to maturing. While the "claire claire" is refined at least 28 days, it is at least 4 weeks for the "claire claire". These appellations have influenced all the oyster farmers who have thus adopted the term "fine" to designate oysters that are soft, not very fleshy, and "special" for more generous and long-tasting specimens. "To cook, it is better to choose specials, otherwise there will be nothing left to eat inside. Conversely, the fine is eaten raw, with a hint of lemon and vinegar, ”advises our specialist.

Variety: hollow or flat?

There are a good hundred species of oysters around the world, but French oyster farming is mainly based on the breeding of two varieties: the flat, also called belon , rather round, with tender flesh and very flavors pronounced in the mouth, and the hollow, rather elongated, with white, gray or green flesh. The latter are the most consumed: "they represent between 80 and 90% of sales", according to Foued Kaidouchi, in particular thanks to their rapid growth and their great ability to adapt to different environments.

About the Company: Founded in 2008, Casula Fish Market is a privately owned family business that has been operating for over 10 years. The owners are actively involved in running the business on a day to day basis, working hard ensuring the company’s values and professional culture resulting in the customers experiencing a high degree of customer care and focus. The initial establishment came from our love and passion for fishing.