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Thanks to this process, the Oyster Fine de Claire (refined in the claire) can boast the European recognition of Protected Geographical Indication - PGI. The refinement respects a strict specification, for at least 28 days they are immersed in the claire with a density of 3 kg per square meter, this gives the oyster a characteristic nutty taste.


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Selecting the best Italian oysters also means enhancing the products of our land, Sandalia oysters also known as "Shardana". Try the excellence of the sardinian oysters production, a delicate and tasty oyster shaped by Tortolì fishermen cooperative, in the Ogliastra province.


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L'irlandese sapida. Eiré, in celtico significa Irlanda. Quest'ostrica è allevata nelle piccole baie nei pressi della ventosa Donegal bay. Le origini francesi della famiglia produttrice ti faranno assaggiare semplicemente l'essenza dell'ostricoltura irlandese, plasmata dalle sapienti mani artigiane di Cédric Massé dell'azienda l'Oleronnaise.


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Prepping the ostrich. Empty the meat and its juices into a bowl and add all the marinade ingredients. Give the lot a good stir, so the ostrich gets well coated in the marinade. Set aside for about 30 minutes while you make the orange and ginger sauce.


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Choosing a larger caliber, such as the number 1 will allow you to have a rich flashness and saltyness. A small caliber, such as number 4 will taste more delicate and less persistent. Fine De Claire. product details. Scientific Name. Crassostrea gigas. Catch area. France, New Aquitaine, Marennes Oleron. Production method.