Special care and patience are necessary to the culture of oysters.
It takes three to five years and more than 50 manipulations to obtain a GEAY oyster.
Takes the oyster in the bottom of your hand with the hinge facing you. Hold the knife by the blade while keeping your thumb at 1cm off the knife-edge.
Introduce the edge of the knife between the shells at ¾ of the length of the oyster.
Dig the knife and cut the muscle in a movement going from top to bottom.
Once the muscle is cut, detach the flesh of the top shell and slowly lift the shell.
Remove the water and bits of shells that may be inside and lay the oysters on a platter.
Oysters should never be in direct contact with ice, to ensure taste and maintain their natural longevity of about ten days after the packing date. Store oysters between +5 and +15 degrees. This temperature can be influenced depending on the outside temperature. The warmer the temperature outside, the more oysters can be stored at a higher temperature.