Kumamoto Oysters in the shell
Wash each oyster thoroughly with fresh cold water and clean brush. Scrub at the narrow hinge where sediments are often trapped. Wear a glove, place oyster on a dish towel rounded side down and hold in place with one hand. Insert knife at hinge and with gentle force, press down diagonally and twist knife slightly to pry open shell.The oyster should now be completely detached, prepared for cooking or ready to be eaten raw.
Oysters can be stored at 33 to 40 degrees damp cold. Cover them with damp paper towels in the back of the refrigerator, or on ice in a closed cooler allowing for drainage of melt-water. Do not store oysters in a sealed plastic bag or other airtight container and do not allow them to be stored where they could freeze, or where temperatures reach over 40 F.
Oyster is low in cholesterol but high in protein, zinc and Omega-3. Oyster contains plenty amounts of the amino acid tyrosine. It is also a great source of calcium, vitamins A, C and B12.
|Nutrient||Unit||1 Value per 100g||1.0 medium 50.0g||3.0 oz 85.0g|
|Total lipid (fat)||g||2.3||1.15||1.95|
|Carbohydrate, by difference||g||4.95||2.48||4.21|
|Fiber, total dietary||g||0||0||0|
|Vitamin C, total ascorbic acid||mg||8||4||6.8|
|Vitamin A, RAE||Âµg||81||40||69|
|Vitamin A, IU||IU||270||135||230|
|Fatty acids, total saturated||g||0.51||0.255||0.434|
|Fatty acids, total monounsaturated||g||0.358||0.179||0.304|
|Fatty acids, total polyunsaturated||g||0.894||0.447||0.76|