Oysters are best eaten during the winter solstice to Qingming.

Basically, the best season for oysters is in winter and early spring, when the oysters are very fat and delicious. Oysters are juicy, nutritious and tasty, and they are fattest from the winter solstice to the next year's Ching Ming, or from December to April.

While oysters can be eaten all year round, the normal consumption period of oysters is actually from November to May every year, and the oysters in other months are either of poor meat quality or fake with sea oysters. In the breeding period of the oyster not only meat quality becomes particularly poor, will also secrete a mucus, so that the flavor of the oyster also become very bad, so this period of time oysters should not be eaten.

Oysters are generally stocked from May each year, and then to culture about 6 months of time, to start fishing, which happens to be in November. 11 months after you can start to eat, until May of the following year, especially into the December, the weather turned cold, oysters in the water activities consume less energy accumulation, the meat has become more fat, until the next year Qingming, is the most important thing to do. The following year's Qingming, are more fat.

Oysters purchase method

1, smell.

When you go to buy oysters, pick up an oyster and bring it to your nostrils to "smell the odor". Fresh oysters have a natural seafood flavor, fresh and pleasant; if it is not fresh oysters, a sniff will have a pungent "fishy smell", and seafood fresh flavor does not match.

2, look at the gap.

Fresh live oysters, muscle column powerful, tightly closed upper and lower oyster shells, the gap is tight, which indicates that the shell inside the oyster is fresh and live. If the gap between the upper and lower shells of oysters is large, or directly open, you can see the oyster meat inside. This indicates that the oyster may have died, or the vitality is not vigorous, the muscle column has no strength, is not fresh oysters.

3, watch the appearance.

Larger, meaty, rich and heavy oysters, head rounded, up and down a certain thickness, a flat shell, another shell high bulging, which is a large oyster meat fat typical signs. If the oyster head narrow, upper and lower shells are flat, such oysters are generally smaller, the meat is also thin.