Harvesting, handling and
marketing
Harvesting and depuration of molluscs have been described briefly.
Handling and marketing of oysters assume special importance when they are meant
to be served on half-shells. The rearing technique itself is suited for
producing oysters in excellent condition with high levels of glycogen and
regular-shaped shells. Procedures of greening oysters to cater to the gourmet
market in France have been described earlier. Besides catering to consumer
preferences, it is also of importance to ensure the safety of the products,
particularly since they are consumed raw and contamination with pathogenic
organisms is more likely in filter-feeding animals such as the oysters. Oysters
grown in areas suspected to be contaminated have to be depurated by methods
described before they are marketed.
When oysters are not eaten raw, the shucked oyster meat is chilled,
frozen or dried for marketing. In China and some of the Southeast Asian
countries, oyster sauce is a common culinary item and a good part of the
production is dried and converted into sauce.
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