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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Crassostrea ariakensis |
June: Larval development. Oyster larvae begin to develop and search for settling sites.
Found in coastal regions of Asia and the USA Commonly used in Asian cuisine and seafood festivals
Native to coastal waters of Southeast Asia Adapted for cultivation in brackish water Important aquaculture species with fast growth
Hand collection in coastal zones and oyster farms Use of baskets and nets for cultivation and harvesting
Best harvesting time is spring and summer Prefers salinity 15–30‰ and temperature 16–28°C
Average weight: 0.1 kg
Clean thoroughly from shells and silt Commonly eaten raw, also suitable for baking and frying
Meat: Raw, baking, frying, grilling
Raw oysters with wasabi sauce (Served raw)
Spicy and fresh Asian-style flavor
Spicy and fresh Asian-style flavor
1. Shuck oyster with oyster knife.
2. Add a bit of wasabi and soy sauce.
3. Serve chilled.
2. Add a bit of wasabi and soy sauce.
3. Serve chilled.
Baked oysters with garlic and cheese (Baking)
Aromatic dish with cheesy crust
Aromatic dish with cheesy crust
1. Shuck oysters, add garlic and grated cheese.
2. Bake for 8–10 minutes at 200°C (390°F).
3. Serve hot.
2. Bake for 8–10 minutes at 200°C (390°F).
3. Serve hot.
Deep-fried oysters (Frying)
Crispy crust and juicy inside
Crispy crust and juicy inside
1. Coat oysters in breadcrumbs.
2. Deep fry until golden brown.
3. Serve with tartar sauce.
2. Deep fry until golden brown.
3. Serve with tartar sauce.
Grilled oysters with lemon butter and herbs (Grilling)
Aromatic and juicy dish
Aromatic and juicy dish
1. Place oysters on grill, cook 5–7 minutes.
2. Drizzle with melted lemon butter with herbs.
3. Serve hot.
2. Drizzle with melted lemon butter with herbs.
3. Serve hot.