"Cold-water oysters and hot-water clams" mean that oysters are plump and suitable for eating in cold weather. Clams are fattest in hot summer and coldest in winter solstice, so oysters are fattest in sunny winter solstice.

Oysters are generally stocked in May and can be caught in about 6 months, so they can be eaten in June from 5438+065438+ 10, and can be eaten until May of the following year. However, when the weather began to be cold in February, 65438, the consumption of oysters was low, the energy accumulation was high, and the meat was fat, until the Qingming of the next year, that is, the oysters were very fat in early April.

Tips for buying oysters:

1, the big one is not necessarily meaty: look at its overall shape, those oysters with round and thick shells have more meat and full meat, while those big oysters may have less meat.

2, the shell is smooth and saves money: oysters are born in the sand on the seabed or on the layer next to the sand. Some oysters have a lot of pebbles, small shells, seaweed and other very weighed things.

Therefore, oysters with smooth surfaces should be selected when purchasing. When you see those oysters whose surfaces are not smooth, you must not buy them. Even if they are on sale or discounted, they may not be cost-effective. There is no such thing as a free lunch, so don't be deceived into a good mood for delicious food by small interests.