: If oysters are packaged in hampers and kept between 4 and 8°C, you can keep them ten days without problem after the date of packaging. We often advise the bottom of your fridge to keep them cool and consumption within the week after.
: Oysters are generally consumed alive with little of lemon or vinegar following the tastes and practices of each one. However, we often forget that cooking oysters offers a real pleasure. Many receipts of cooking oysters exist.
Preservation : If oysters are packaged in hampers and kept between 4 and 8°C, you can keep them ten days without problem after the date of packaging. We often advise the bottom of your fridge to keep them cool and consumption within the week after.
Consumption : Oysters are generally consumed alive with little of lemon or vinegar following the tastes and practices of each one. However, we often forget that cooking oysters offers a real pleasure. Many receipts of cooking oysters exist.
Preservation : Mussels can be preserved 2-3 days out of water, but they have to be preserved in the refrigerator at around 6°C. The preservation of Mussels “ready for cooking” is worse than others because their byssus (filaments that mussels create to fix themselves) are withdrawn and they seek to open to remake some one else. So they lose their water and die. As a consequence, we propose a modified atmosphere packaging which allows a 6 days conservation. It is what we use to export mussels of Brehat.
Consumption : The most current consumption is cooked, therefore hot. The cooking time is very fast: as soon as all the mussels are opened, it is good to be served. You can cook mussels in simple saucepan on a slow fire: you just lapse the mussels into the pan and position a lid over for a fast cooking. Mix once after few minutes, and serve when all mussels are opened. There are several ways to cook mussels, the most known is “marine mussels”: you just need to add a glass of white wine, some parsley and onion to improve the taste.
Mussels can also be consumed alive as the oysters with a little lemon. In this case, it’s better to choose large mussels...
Preservation : The lobster resists 3-4 days out of water in wet atmosphere. Nevertheless, the best means to preserve lobsters it’s cooking them. Then it preserves 4-5 days in the fridge. You can also freeze living or cooking lobsters in order to preserve them.
Consumption : It is exclusively consumed cooked. The symmetry of lobster allows you to cut it in the length direction to serve a half lobster for each one. The time of cooking is 20 minutes in boiled water.
A bit more... : Cook your lobster on the barbecue during a score of minutes on good embers, you will not be disappointed!!
The hard shell clams
Preservation : The hard shell clams can be held from two to three days out of water if they stay between 4 and 6°C. The hard shell clam breeds like oysters during the summer, which makes it fragile during this time. Consequently, we try not to sell it in summer. We can preserve it in a vacuum package as well. That improves the behaviour out of water stopping the hard shell clam to open.
Consumption : It is often consumed alive with a little lemon or nature. It is then necessary to open the hard shell clam with a flat slope by the back in order to obtain two half hard shell clams. There are also hot preparations, as stuffed in oven for example.
Preservation : Clam shows nearly presents the same characteristics than the hard shell clams on its conservation.
Consumption : We also find it in the seafood plates or in cooking preparations.
Preservation : Scallop-bays can be preserved three to four days out of water if they are kept cool and flat in a hamper. If you receive your scallop-bays after several days of expedition, remove the scallop nuts and put them into the fridge. The scallop nut is the muscle of the scallop, which is the part that we eat. Nuts can be kept from three to four days into the fridge and can be frozen for a future consumption.
Consumption : Only the scallop nut is consumed. These nuts can be cooked on the frying pan with a white sauce. The time of cooking is fast: 3min on each side of nuts are enough.
Preservation : Abalones hardly stay more than 3 days out of water. Being an extremely rare product, there is not specific packaging to keep abalones alive a long time out of water...
Consumption : It’s exclusively consumed cooked. Young “cocktail abalones”, measuring about 4 cm, can be cooked directly on the frying pan. The flesh of “cocktail abalones” will come off from the shell during the cooking. More than 7cm abalones must be prepared before cooking: the flesh must be separated from the shell and be slapped with a hammer in order to be softened. If you forget this stage you are likely to have a hard flesh, which would hide all the luxury of eating abalones. The time of cooking is rather fast: 3 to 4 min on each side of the abalones is enough.
Preservation : The Crab-brown well stays 2-3 days out of water especially if it is in a wet environment. It’s what we use for our expeditions. Once cooked, it is well preserved 5 days in the fridge.
Consumption : It is exclusively consumed cooked. You can taste the meat of legs but also that located in the cells of the crab’s body.