Exclusive and wild
Oysters have been an attractive food item
since time immemorial. Our ancestors had a sense for quality, which
fortunately is still present in many people today. Eating oysters from
the island of Veno in the Limfjord gives one the ultimate perception
of quality and a chance to savour a true gastronomic sensation.
VenOysters are acclaimed by gourmets, not only for being a unique
product, but also because of the meticulous attention we pay to detail
throughout the production process. We have included several recipes
and tips here on our site (see menu to the right).
Opening oysters
When preparing oysters, always check to
make sure that they are closed. If a shell is open, give it a gentle
tap and it should close (the oyster is alive). Any which do not close
should be discarded.
Having the right tool is important. There
are several different types of oyster knives available. Find one which is both comfortable to use and effective.
Here is our preferred opening method:
- Hold the oyster firmly with a cloth in
one hand with the flat side up and the hinged end towards you.
- Place your thumb one centimeter from the
end of the blade to prevent the blade from sliding along the shell.
Insert the knife at the point of the oyster in the hinge region
and press firmly, moving the knife from side to side. The blade
will start to slide in between the two valves.
- While holding the knife along the upper
valve, slide it to cut the muscle and remove the shell.
- Then slide the knife under the meat to
cut the lower muscle holding the meat at the bottom of the shell.
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