Pages tagged Freshness
Taste & Science
Why Some Oysters Taste Metallic
Metallic is rarely a freshness problem. The chemistry behind the note, the oysters that carry it, and how to tell a natural finish from a bad oyster.
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
The Journey Changes the Oyster
Temperature stress, air exposure, and salinity shift during transit all trigger measurable biochemical changes in living oysters. Days out of the water cost an oyster sweetness and fresh aroma; how cold and how steady it is kept decides how much.