The oysters' pulp has a good concentration of trans fats, but at the same time it has a large amount of protein that provides a nutritional contribution to the body. The shellfish body contains mineral salts such as zinc, calcium and mainly iron as well as vitamins B. Since they are free of gluten, they are recommended in the diet for celiac patients. The nutritional properties of oysters, calculated on 100g of product, are:
Oysters are bivalve molluscs belonging to the Ostreidae family. The two shells are held together by a protein filament called ""hinge"" and are unequal to each other: the lower one is concave and has higher dimensions, having to accommodate the shellfish, while the upper part is flat.
In particular, for this characteristic, the oysters we work are called concave oysters, and their production is typical in France, especially in the areas of Brittany and Normandy.
The concave oyster is called an obligate sessile bivalve mollusc, as the larvae at the time of metamorphosis consolidate with the lower valve into substrates of different nature, and they remain in this way for the whole life. These oysters usually form several extensive benches both on natural and artificial surfaces (docks, embankments, etc.).
The colour of the shell is variable and may have purple or brown streaks on a grey-white or yellow background. The inner surface, on the other hand, is off-white.
To recognize fresh oysters it is important that the valves are closed and that the mollusc appears alive once opened, showing shiny and marine fragrance. Concave oysters are extremely delicate and valuable molluscs and should be properly stored or consumed as soon as possible so that they do not lose their taste and properties.
For this reason, we transport our oysters in refrigerated vehicles specially designed to ensure their preservation, in full compliance with current regulations.
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