Oyster knives: how to look and how to use them?

Shellfish are one of the most common types of delicacies. They have an interesting taste and the presence of a large number of micronutrients. Oyster is considered one of the most popular types of mollusks. This mollusk is rich in proteins, carbohydrates, as well as a variety of vitamins, phosphorus, zinc and other beneficial 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. Nothing complicated, fixtures - knives. But which ones are more suitable and useful for you, we will try to make out in this article.

For thousands of years, oysters occupy one of the main positions in the list of delicious dishes. These mollusks are attractive in their appearance, since they have a shell that looks like a shell.

Virtually all known mollusks are warm-water. Comfortable habitat for them from 20 degrees of heat. True, known species that perfectly survive at temperatures below 0 degrees Celsius. The average salinity is about 40%, and the depth is about 4 meters.

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

And what to do at home, if you decide to arrange a gala dinner with such a curiosity, and you do not understand the opening devices?

Oysters are eaten in one or two steps, but preparation, and most importantly, an autopsy, is a difficult, but doable job. For this you need a special oyster knife. The most interesting thing is that the progress has gone so far ahead that for each species of mollusk, including the oyster, its own kind of knife is intended.

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

• Boston. Knife like a blade. It has the smallest size compared to other specialized tools. Not always, but in some cases has teeth. It is used for small species of oysters and other mollusks. Very durable, as the oyster has a fairly hard shell, which a regular knife will not take.

• Chyspik. Different from Boston size. It has an elongated shape and tapers towards the end. The wide handle is made for easy opening of medium mollusks.

• Galveston. The biggest seafood opens with just such a knife. It has a very convenient shape and is sharp in itself. The thick blade and wide handle help even open complex shells without unnecessary damage.

For starters, the sink itself must be rinsed well. It should not be traces of algae or excess dirt. To do this, it is better to take a brush or sponge and clean the sink from above.

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

If you are blotted with a towel, then leave the oyster in it. This will be an element of safety. Insert it so that your hand is closed and the sink itself is in a stable position.

Place the oyster on the table, but do not press it too hard so as not to crush it.

Since the oyster is a bivalve creature, we insert the point of the knife between the two wings and drive them very carefully until a small opening is formed.

The shell of the shell holds back the muscle. You need to cut it with a knife so that the sink can open. This should be done as carefully as possible, without touching the very body.

After the flaps are open, the top cover should be torn off from the bottom, without pouring out the juice that covers the meat. Deal done, you can serve the guests.

There are some rules by sticking with which you can serve wonderful delicacies.

• Be sure to rinse the sink clean. Sand and algae accumulate in its folds. After disclosing the shell, they can get to the meat.
• Never take mollusks with a crack and at least a little open. Most likely, these are already dead mollusks that do not represent any value, and their use in raw form is prohibited.
• After opening the oyster can be put in a container with iceso that they don't lose their exquisite taste.
• There are situations when there is no special knife at hand, and it is necessary to open the sink. There is one little trick. In such an emergency, a simple lemon will come to the rescue. It will take squeeze his juice. Take the oyster and turn it upside down. Take a half of lemon and pour them an oyster. Since the mollusks react to acid, the oyster will begin to open before your eyes. It may take a few minutes, but if it is opened, it means that it is fresh and can be eaten without any risk to health.

The following instructions will help to open the oyster correctly.