Pages tagged Quality
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
Why Two Oysters From the Same Bed Taste Different
Glycogen can vary fivefold between oysters sampled from one population on the same day. Genes, sex and position in the bag all play a part, and the farm name covers none of them.
Taste & Science
Size Numbers Explained
French calibers are weights; American grades are counts per gallon. Neither measures quality, and the French rulebook admits it. How the numbers work, and why N°2 and N°3 suit most eaters.