Oyster knives: what do they look like and how to use them?

Shellfish are one of the most common types of delicacies. They have an interesting taste and are rich in micronutrients. One of the most popular types of shellfish is the oyster. This shellfish is rich in proteins, carbohydrates, as well as many vitamins, phosphorus, zinc and other useful substances.

But in order to get to the meat of this mollusk, you need to have a certain skill, as well as the necessary adaptations. There is nothing complicated, the tools are knives. But which ones are more suitable and useful for you, let's try to make out in this article.

For many millennia, oysters have occupied one of the main positions in the list of gourmet dishes. These mollusks are attractive in their appearance, as they have a shell that looks like a shell.

Almost all known types of molluscs are warm water. A comfortable habitat for them from 20 degrees Celsius. True, there are known species that survive perfectly at temperatures below 0 degrees Celsius. The average salinity of the water is about 40%, and the depth is about 4 meters.

Oysters are not the cheapest pleasure. On average, the cost per 1 kg is 1000 rubles... The price of oysters in restaurants can reach 600 rubles per piece. But there most often the shellfish are served already open, or they can be opened right in front of you.

But what to do at home, if you decide to have a gala dinner with such a curiosity, and you don’t understand autopsy devices?

Oysters are eaten in one or two steps, but cooking, and most importantly, opening is difficult, but doable. To do this, you need a special oyster knife.The most interesting thing is that progress has gone so far forward that for each type of mollusk, including an oyster, there is a different kind of knife.

For cutting oyster shells, several types of knives are most often used.

• Boston... A knife that looks like a blade. Smallest in comparison with other specialized tools. Not always, but in some cases has teeth. It is used for small types of oysters and other shellfish. Very durable, since the oyster has a rather hard shell that a regular knife will not take.

• Chispik. Differs from Boston in size. It has an oblong shape and tapers towards the end. The wide handle is made for easy opening of medium-sized clams.

• Galveston. The largest seafood is opened with just such a knife. It has a very comfortable shape and is sharp in itself. The thick blade and wide handle helps to open even tricky shells without unnecessary damage.

First, the sink itself needs to be rinsed well. There should be no traces of algae or excess dirt on it. To do this, it is best to take a brush or sponge and clean the top of the sink.

If you skip this step, the shell may either fall out of your hands, or the knife may slip off and injure you in the process. It is enough to blot the product with a napkin.

If you get wet with a towel, then leave the oyster in it. This will be a useful safety feature. Insert it so that your hand is covered and the sink itself is stable.

Lean the oyster against the table, but do not press too hard to crush it.

Since the oyster is a bivalve creature, we insert the edge of a knife between the two valves and very carefully drive it until a small gap is formed.

The shell valves are held back by the muscle. You need to cut it with a knife so that the sink can open. This must be done as carefully as possible, without touching the body itself.

After the flaps have parted, the top cover must be torn off from the bottom, without pouring out the juice that covers the meat. The deed is done, you can serve it to the guests.

There are some rules, adhering to which you can serve wonderful delicacies to the table.

• Be sure to rinse your sink clean. Sand and algae accumulate in its folds. After opening the shell, they can get on the meat.
• Never use clams that are cracked or even slightly exposed. Most likely, these are already dead mollusks, which are of no value, and their use in their raw form is prohibited.
• After opening, the oysters can be placed in a container with iceso that they do not lose their exquisite taste.
• There are situations when a special knife was not at hand, but it was necessary to open the sink. There is one little trick. In such emergencies, a simple lemon will come to the rescue. You will need to squeeze out his juice. Take an oyster and turn it upside down. Take half a lemon and pour it over the oyster. As shellfish react to acid, the oyster will begin to open before your very eyes. It may take a few minutes, but if it opens, then it is fresh and can be eaten without risk to health.

The following instructions will help you to open the oyster correctly.