Open your Austern GEAY Austern
1
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.
2
Introduce the edge of the knife between the shells at ¾ of the length of the oyster.
3
Dig the knife and cut the muscle in a movement going from top to bottom.
4
Once the muscle is cut, detach the flesh of the top shell and slowly lift the shell.
5
Remove the water and bits of shells that may be inside and lay the Austern on a platter.
Storage GEAY Austern
- Austern 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 Austern between +5 and +15 degrees.
- This temperature can be influenced depending on the outside temperature. The warmer the temperature outside, the more Austern can be stored at a higher temperature.
