Pacific Cupped Oyster
Crassostrea
gigas
The Pacific cupped oyster, a bivalve mollusc native to the Pacific Ocean, is distributed on rocky or muddy bottoms of coastal stretches of sea and in littoral lagoons adapting well to salty waters. This type of mollusc secretes cementing substances through which it attaches one of its two valves to submerged bodies.
Technical sheet
The shell of the oyster has widely varying morphological characteristics, generally oblong and distinctly longer than wide, the valves are unequal (the left one is convex and larger, the right one of flattened shape acts as a ” cover”); the common size is 8-15 centimeters. Oyster meat is very tasty and is often eaten raw with lemon juice.
Crassostrea gigas
COMMERCIAL DESIGNATION
Pacific Cupped Oyster
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FOREIGN NAMES
Spain: Ostra rizada;
Italy: Ostrica concava;
Germany: Portugiesische Auster;
France: Huîtres de bouzigues.
SCIENTIFIC NAME
Crassostrea gigas
FAMILY
Ostreidae
COMMERCIAL SIZE
6 cm
FISHING AREAS
Farmed in France / Spain
ORGANOLEPTIC CHARACTERISTICS
Appearance: Intact, filth-free shells of epibionts and epiphytes. Glossy flesh filling the pallial cavity and normal levels of intervalvare fluid.
TREATMENT
Temperature between +2° and +6° C for a live and vital product
NUTRITIONAL VALUES
(in 100g of edible part)
Energy: 86 kcal;
Total fat: 0,96g;
Carbohydrate: 3,57;
Protein: 14,67g.
(Source: Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione)
PECULIARITY
These animals must be alive when sold. No other allergens contained.
SHELF LIFE
The medium life of these molluscs after the caught, in refrigeration condition, is 7 days.
STORAGE TEMPERATURE
Between +2° ÷ +6° C
CONDITIONS OF USE
These Molluscs are typically eaten raw, but they can also be cooked.
PACKAGING
The oysters are packaged in 3kg wooden boxes, suitable for food contact.