Tip #1: put the oysters in water
According to Hugo Boutrais, oyster farmer, boiling oysters is a solution for those who cannot – or do not wish to – consume a lot of salt, while wanting to enjoy the iodized taste of oysters. “My grandmother doesn’t eat salt, she’s no longer allowed to. So, we rinse the oysters in water for her. I still prefer to have an oyster that is a little less salty than one with lots of pieces of shell inside. »
Tip #2: leave the oysters at room temperature for 1 to 2 hours
Our expert, Hugo Boutrais, sets out a second tip. “If you store them in the cold, it is best to let them come to room temperature for an hour or two 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. By being tempered, 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 “his reserves of life”. The first and second waters are very salty. It is advisable to discard these first two waters in order to enjoy the oyster without excess salt. Here’s how to do it: shake the oyster lightly, discard the first water, let new water reform and discard that too. So you can enjoy the oyster and its third, less salty water.
