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Why are oysters eaten raw more often than other bivalves?

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In short, oysters are more tender than other bivalves, and tend to have more complex flavors. read more

Mussels, like oysters, contain relatively little muscle tissue, and have a similar raw texture to oysters, but they provide smaller morsels, and in my experience, most people prefer the flavor of raw oysters. Mussels are also much more tolerant of overcooking than other molluscs (except abalone,) hence lend themselves well to cooked dishes/sauces. read more

Oysters are filter feeders. They eat plankton and any available mater that enters their area. In aquatic farms, it is very important for the oyster floats to be located in a area with good water movement. In New York, a Marine Biologist placed oysters in an area where remains of garbage were and within a years time, that area was clean. read more

Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, or used in a variety of drinks. Eating can be as simple as opening the shell and eating the contents, including juice. read more

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