Common oyster
Abundant season: summer
Most of the oysters in China are produced in summer, such as those in Guangdong and Fujian, which is the breeding period of oysters, so the roasted oysters that many treasures ate at barbecue stalls in June and July are basically oysters in these coastal cities.
Variety: regional oysters
The varieties of oysters in other regions are led by domain names, such as Beihai oysters, Taishan oysters, South Australia oysters, etc. Because the water quality in each place is different, they have their own characteristics and taste differences, and they are also delicious oysters.
Rushan oyster
Abundant season: winter
Rushan oysters in Weihai are abundant in winter. In fact, winter is an excellent season to eat oysters, especially from winter to Qingming. The meat consumption of Rushan oysters is very fat and the meat quality will be better, so don't miss eating Rushan oysters in winter.
Variety: Pacific oyster
The variety of Rushan oysters we eat belongs to Pacific oysters. It is bigger than other varieties of oysters, its meat quality will be more tender and delicious, and its nutrition is particularly rich. The content of protein can be as high as 57%.
Common oyster
Appearance: irregular dark color
Ordinary oysters basically grow in shallow water, so there will be algae on the shell surface, which will be darker in color. Their shapes are irregular and have various shapes, which have no certain regularity and are different in length and width.
Aquaculture waters: marine pasture
Ordinary oysters also have their own high-quality production sites. For example, Zhanjiang oysters grow at the junction of pollution-free and pollution-free salt and fresh water. Oysters feed on microalgae and plankton in filtered seawater, and different regions have their own water advantages.
Rushan oyster
Appearance: regular milky white
Rushan oyster belongs to deep-water oyster, so its color is milky white, and its overall shape is more regular. When you pick it up, you will find that it looks like a big shell, so it is easier to distinguish Rushan oyster.
Aquaculture waters: Rushankou → Langnuankou
There are nearly 500,000 mu of aquaculture waters in Rushan, which extends from Rushankou in the west to Hainuankou in the east. There is no industrial pollution around here. This water area has a smooth tide and less wind and waves, and Rushan River and Huanglei River bring a lot of bait to it.
Common oyster
Climate: subtropical monsoon climate
Oysters should be long and fat, and the production place must be no cold in the east and no heat in the summer, and they can be produced quickly in the sea area with low salinity. Several places where oysters appear in China are mainly subtropical monsoon climate.
Edible: Do not eat raw.
Most common oysters, as seafood, are cultured in the "second-class sea area", and the seafood produced here can only be cooked, not raw. It is recommended that you eat oysters in summer and choose cooked food.
Rushan oyster
Climate: Warm temperate monsoon climate.
In Rushan, the temperature difference is small, and there is plenty of rain, especially the sunshine, and the average number of sunshine for years is 2635 hours. In such a climatic environment, the bait has very good breeding conditions, so the oysters grow fast.
Edible: can be eaten raw.
The waters of Rushan oyster belong to J waters, where there is no pollution and microbial disease DU, so it is often used as a choice for raw oysters. Of course, besides raw oysters, the grilled and boiled soup of Rushan oyster is also very delicious.