French Oyster Osyter Krystale N1／N2 12P【OFKR01／OFKR02】

How to Properly Handle Fresh Oysters

1. Quickly Scrub the Shells Use running cold water (never warm or hot water, which will cook the oysters). Take a clean small brush (such as an old toothbrush) and quickly scrub away dirt, sand, and impurities from the outer shell.

2. Never Rinse the Oyster Meat Directly with Tap Water After Opening Rinsing the shucked oyster meat directly with tap water (freshwater) is not recommended: freshwater ruins the natural briny sweetness of the oyster and causes the meat to absorb water, making it mushy and bland.

Proper Method: After shucking, if you notice shell fragments or a tiny bit of sand, gently pick them out using the tip of your shucking knife. Alternatively, prepare a bowl of iced distilled water mixed with a pinch of sea salt (to simulate natural seawater concentration). Gently swish the oyster meat in the salted ice water for a brief moment, scoop it out immediately, and pat it dry with a paper towel.

Key Rule: Scrub the shell before shucking, and avoid rinsing the meat after shucking. This preserves both maximum flavor and hygiene!