Posted on December 18, 2024 at 12:03 pm
How do you reduce the saltiness of oysters without having to balance it with a recipe? – © MaksymPoriechkin / iStock
“As for the salty component, consumers’ choice is very clear. There are those who prefer softer oysters and those who have a preference for saltier ones,” states the Training Center for Agricultural Promotion (CFPPA). So, if we are the first choice type, how can we reduce the saltiness of oysters?
Tip #1: put the oysters in water
According to Hugo Boutrais, an oyster farmer, boiling oysters is a solution for those who cannot or do not want to consume a lot of salt, but want to enjoy the iodized flavor of oysters. “My grandmother doesn’t eat salt, she’s not allowed to do so anymore. Then, we rinse the oysters in water. I still prefer an oyster that is a little less salty than one with a lot of pieces of shell inside. »
Tip #2: Leave the oysters at room temperature for 1 to 2 hours
Our expert Hugo Boutrais proposes a second piece of advice. “If you store them cold, it is best to let them reach room temperature for one or two hours so that their temperature rises a little. If an oyster is served at 10-12°C, this is not a problem. On the contrary, it will be tastier. When eaten cold, it tends to taste saltier. In fact, the cold amplifies the sensation of salt. When they are warm, this sensation is reduced. »
Tip #3: Discard the first two oyster waters
An oyster has water reserves that it can replenish up to 7 times. These are “your life reserves.” The first and second waters are very salty. It is advisable to discard these first two waters to be able to enjoy the oyster without excess salt. Here’s how to do it: Shake the oyster lightly, discard the first water, let the new water reform, and discard that as well. This way you can enjoy the oyster and its third, less salty water.