Pages tagged Affinage
Taste & Science
What Makes an Oyster Creamy
Glycogen, finishing, cold water and liquor volume: how growers build a creamy oyster, and why the milky summer oyster is a different thing entirely.
Taste & Science
Inside the Claire
What two to four weeks in a shallow clay pond does to an oyster: less crowding, drifting salt, a different diet and a blue diatom that turns the gills green.
Varieties
Fine de Claire
The entry grade of Marennes-Oléron's pond-finished oysters: softer and less salty than a sea oyster, with a filling index of 7 to 10.5.
Varieties
Spéciale de Claire
The meatier Marennes-Oléron grade: finished in clay ponds, with at least 10.5% meat, more volume in the mouth and more sweetness than a Fine.
Varieties
Belon
The flat oyster that made a small Breton river famous: raised elsewhere in Brittany, then finished in the Bélon estuary for its hazelnut taste.