Ostriche

Oysters are the most tender bivalves. The shell-closing adductor constitutes just one-tenth of its body weight; the thin, delicate sheets of mantle and gills account for more than half; and the visceral mass accounts for a third. Oysters are largely farmed; their flavor is dependent on their home waters. The temperature of the water determines how rapidly an oyster grows, as well as its sex. An oyster with plentiful food will grow rapidly and develop into a plump female with millions of eggs. Cold water means slower growth, an indefinitely postponed sexual maturity, and a leaner, crisper texture. Oysters are most often served raw on the half shell, but may also be roasted, grilled, stuffed and baked, and served in soups and stews.