Crassostrea Gigas. Tasting Notes The taste of an individual oyster very much reflects the landscape in which it is grown and the variety of environments from open sea sites to bays and long sea lochs with lower salt levels. The flavour can range from salty on the exposed Atlantic coast to almost sweet where there are high volumes of fresh water run off due to rainfall. To eat ""au naturel"" add lemon juice, vinegar seasoning or Tabasco sauce. Chew two or three times before swallowing or not if you prefer - each to their own! To enjoy cooked oysters here are a few suggestions for light supper and starter courses.
Farmed UK Oysters (Molluscs) 100% (Crassostrea Gigas)
Allergens are identified in bold type.
Storage and Usage
Do Not Freeze
Keep Refrigerated
. Reference intake of an average adult (8400kJ / 2000kcal), RI =% of your daily reference intake
Typical values
per 100g
Energy
339kJ
Energy
81kcal
Fat
2.3g
of which saturates
0.5g
Carbohydrate
4.9g
of which sugars
0g
Protein
9.4g
Salt
0.3g
Storage and Usage
Keep refrigerated between 2°C and 5°C. Do not freeze. Once pack is opened keep refrigerated and consume within the use by date.……Partially peel back the film to remove oysters and always store oysters cup side down in the tray covered by the film to retain moisture and freshness.
1 Rinse with drinking water prior to opening. Open immediately before consuming (within one hour). 2 Hold the oyster cupped side down on a firm surface with the pointed hinge end facing you. You may find it helpful to place a folded tea towel or cloth on top of the oyster. 3 Place the tip of a short blunt strong bladed knife at the hinge of the shell at an angle of approx. 45°. Press hard while wiggling the knife until the tip has entered the shell. 4 Once the knife blade is inside the shell, make a sweeping cut under the top lid to loosen the oyster and remove the top shell. 5 Loosen the oyster meat from the bottom shell by gently running the knife under the flesh. Baked oysters with spinach Open six oysters, drain liquid and arrange shells in an ovenproof dish. Place finely chopped, lightly cooked, fresh spinach leaves on top of the oysters and cover with Mornay sauce. Bake in a hot oven (180°C) for 5 minutes or until cooked. Grilled oysters Open three oysters per person and drain liquid. Top each oyster with a knob of garlic butter and sprinkle with fresh breadcrumbs. Place under a hot grill for 5 minutes or until cooked.
Do Not Freeze
Keep Refrigerated
Manufacturer's Address
Loch Fyne Oysters Ltd.
Clachan
Cairndow
Argyll
PA26 8BL.
Recycling
Component
Material
Recyclable
Film
Plastic
Tray
Plastic
Disclaimer
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Items from our fresh service counters may be affected by traces of allergens from other products. If you are affected by a food allergy or intolerance, we suggest you select from our prepacked ranges, the packaging of which detail allergen information.
