Pages tagged Finishing
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
Why 'Fresh' Is the Wrong Measure
An oyster is alive until it is opened, so its quality turns on condition, cold and season more than on how new, salty or big it is.
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.