European Flat Oyster
The native oyster
The flat oyster is a bivalve mollusc present in the Mediterranean Sea. It 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.
The oyster shell has highly variable morphological characteristics: inequivalve and inequilateral shells with a rounded shape, valves with growing gills. The common size is 6-9 centimeters. Oyster meat is very tasty and is often eaten raw with lemon juice.
European flat oyster
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France: Huître plate
Italy: Ostrica piatta
Farmed in Italy
Appearance: intact shells; free of dirt with the operculum very close to their foot; adequate response to percussion.
Inside the mantle cavity the meat is lucid with normal amounts of intravalvular liquid.
Temperature between +2° and +6° C
(in 100g of edible part)
Energy: 86 kcal;
Total fat: 0,96g;
(Source: Fish Commercial Europa)
These animals must be alive when sold. No other allergens contained.
The medium life of these molluscs after the caught, in refrigeration condition, is 7 days.
Between +2° ÷ +6° C
CONDITIONS O USE
These Molluscs are typically eaten raw, but they can also be cooked.
The oysters are packaged in 3kg wooden boxes (FOR50), suitable for food contact.