{"id":6296,"date":"2020-11-23T22:32:30","date_gmt":"2020-11-24T02:32:30","guid":{"rendered":"https:\/\/www.chefandco.ca\/?p=6296"},"modified":"2020-11-26T22:45:50","modified_gmt":"2020-11-27T02:45:50","slug":"quebec-oysters-a-pleasure-to-enjoy-all-year-round","status":"publish","type":"post","link":"https:\/\/www.chefandco.ca\/en\/2020\/quebec-oysters-a-pleasure-to-enjoy-all-year-round\/","title":{"rendered":"Quebec Oysters: A Pleasure to Enjoy All Year Round!"},"content":{"rendered":"
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At first glance, all oysters look the same, it’s true. But those raised off the Magdalen Islands have a “Je ne sais quoi” that deserves to be highlighted. Discover them in detail.<\/strong><\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t

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At first glance, all oysters look the same, it’s true. But those raised off the Magdalen Islands have a “Je ne sais quoi” that deserves to be highlighted. Discover them in detail.<\/strong><\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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Oysters reared at sea with care\u00a0<\/b><\/h3>\n

Day after day, the valiant Tr\u00e9sor du Large’s team goes out to sea to offer throughout Quebec the freshest <\/span>oysters<\/b> available. Depending on the size desired, each farmed oyster can take three years or more to grow to maturity and be ready to be picked and then savoured.<\/span><\/p>\n

What makes oysters from the Magdalen Islands special is their raising place. Unlike oyster aquaculture carried out in a bay, oyster farming in the high seas, where the water is very cold, gives them a distinctive taste of high purity and moderately salty, as well as a texture nicely fleshy. The result: you really have the impression of tasting the sea. But the best part about it is that you can eat Quebec <\/span>oysters <\/b>all year round.<\/span><\/p>\n

From the boat… to you!<\/b><\/h3>\n

Once harvested, the live oysters are sorted by size, then placed by hand, one by one, into boxes.<\/span><\/p>\n

Then, the oysters are refrigerated at a temperature between zero and four degrees Celsius, until they reach their destination. Good to know: they can be stored in the refrigerator for up to a month, from the pick-up date on the label.<\/span><\/p>\n

Enjoy preparing them in your own way\u00a0\u00a0<\/b><\/h3>\n

Although Quebec oysters can be enjoyed raw, no doubt you will want to put your professional touch in order to surprise the taste buds of your customers in a delicious way. To this end, Tr\u00e9sor du large suggests its homemade recipe that you can reinvent according to your inspirations.<\/span><\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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For a quantity of 12 oysters:\u00a0<\/span><\/h3>\n

Combine 60 ml (1\/4 cup) of 35% cooking cream and 30 ml (2 tbsp.) of pesto. Spoon the mixture into each open oyster. Add a little grated Parmesan or any other cheese of your choice. Bake at 230\u00b0C (450\u00b0F) for 6 to 8 minutes. Sprinkle with chopped green onions and serve.<\/span><\/p> <\/div>\n<\/div>\n\n

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To learn more about oysters from here<\/strong> <\/span><\/h3>\n

and discover other inspiring recipes, visit the page dedicated to Quebec <\/strong><\/a><\/span>oysters<\/strong><\/a> on the website of the <\/span>Association qu\u00e9b\u00e9coise de l’Industrie de la p\u00eache<\/span><\/i> (AQIP).<\/span><\/p><\/div>\n <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t

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\n\t\t \"aqip_accueil_anglais\"\t\n\t\t<\/div>\n\t\n \n \n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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For a quantity of 12 oysters:\u00a0<\/span><\/h3>\n

Combine 60 ml (1\/4 cup) of 35% cooking cream and 30 ml (2 tbsp.) of pesto. Spoon the mixture into each open oyster. Add a little grated Parmesan or any other cheese of your choice. Bake at 230\u00b0C (450\u00b0F) for 6 to 8 minutes. Sprinkle with chopped green onions and serve.<\/span><\/p> <\/div>\n<\/div>\n\n

\n
\n\t

To learn more about oysters from here<\/strong> <\/span><\/h3>\n

and discover other inspiring recipes, visit the page dedicated to Quebec <\/strong><\/a><\/span>oysters<\/strong><\/a> on the website of the <\/span>Association qu\u00e9b\u00e9coise de l’Industrie de la p\u00eache<\/span><\/i> (AQIP).<\/span><\/p><\/div>\n <\/div>\n<\/div>\n\n

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*Advertising report \u2013 Fall-Winter 2020<\/em><\/h5> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n\t \t\t \n\t\t\t\t \t\t\t<\/use><\/svg><\/i>\t\t \t\tFollow Us!<\/span>\n\t\t \t\t \t\t <\/a>\n\t\t \t<\/div>\n\t <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"

At first glance, all oysters look the same, it’s true. But those raised off the Magdalen Islands have a “Je ne sais quoi” that deserves to be highlighted. Discover them in detail…<\/p>\n","protected":false},"author":2,"featured_media":6230,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-6296","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":" \"AQIP_PUB_1000X767_04\" <\/a>\n \"AQIP_PUB_1000X767\" <\/a>\n

At first glance, all oysters look the same, it's true. But those raised off the Magdalen Islands have a \"Je ne sais quoi\" that deserves to be highlighted. Discover them in detail.<\/strong><\/p>\n \"AQIP_PUB_1000X767_03\" <\/a>\n

At first glance, all oysters look the same, it's true. But those raised off the Magdalen Islands have a \"Je ne sais quoi\" that deserves to be highlighted. Discover them in detail.<\/strong><\/p>\n

Oysters reared at sea with care\u00a0<\/b><\/h3>

Day after day, the valiant Tr\u00e9sor du Large's team goes out to sea to offer throughout Quebec the freshest oysters<\/b> available. Depending on the size desired, each farmed oyster can take three years or more to grow to maturity and be ready to be picked and then savoured.<\/p>

What makes oysters from the Magdalen Islands special is their raising place. Unlike oyster aquaculture carried out in a bay, oyster farming in the high seas, where the water is very cold, gives them a distinctive taste of high purity and moderately salty, as well as a texture nicely fleshy. The result: you really have the impression of tasting the sea. But the best part about it is that you can eat Quebec oysters <\/b>all year round.<\/p>

From the boat... to you!<\/b><\/h3>

Once harvested, the live oysters are sorted by size, then placed by hand, one by one, into boxes.<\/p>

Then, the oysters are refrigerated at a temperature between zero and four degrees Celsius, until they reach their destination. Good to know: they can be stored in the refrigerator for up to a month, from the pick-up date on the label.<\/p>

Enjoy preparing them in your own way\u00a0\u00a0<\/b><\/h3>

Although Quebec oysters can be enjoyed raw, no doubt you will want to put your professional touch in order to surprise the taste buds of your customers in a delicious way. To this end, Tr\u00e9sor du large suggests its homemade recipe that you can reinvent according to your inspirations.<\/p>\n

For a quantity of 12 oysters:\u00a0<\/h3>

Combine 60 ml (1\/4 cup) of 35% cooking cream and 30 ml (2 tbsp.) of pesto. Spoon the mixture into each open oyster. Add a little grated Parmesan or any other cheese of your choice. Bake at 230\u00b0C (450\u00b0F) for 6 to 8 minutes. Sprinkle with chopped green onions and serve.<\/p>\n

To learn more about oysters from here<\/strong> <\/h3>

and discover other inspiring recipes, visit the page dedicated to Quebec <\/strong><\/a>oysters<\/strong><\/a> on the website of the Association qu\u00e9b\u00e9coise de l'Industrie de la p\u00eache<\/i> (AQIP).<\/p>\n\"aqip_accueil_anglais\"\n

For a quantity of 12 oysters:\u00a0<\/h3>

Combine 60 ml (1\/4 cup) of 35% cooking cream and 30 ml (2 tbsp.) of pesto. Spoon the mixture into each open oyster. Add a little grated Parmesan or any other cheese of your choice. Bake at 230\u00b0C (450\u00b0F) for 6 to 8 minutes. Sprinkle with chopped green onions and serve.<\/p>\n

To learn more about oysters from here<\/strong> <\/h3>

and discover other inspiring recipes, visit the page dedicated to Quebec <\/strong><\/a>oysters<\/strong><\/a> on the website of the Association qu\u00e9b\u00e9coise de l'Industrie de la p\u00eache<\/i> (AQIP).<\/p>\n\"aqip_accueil_anglais\"\n

*Advertising report \u2013 Fall-Winter 2020<\/em><\/h5>\n <\/use><\/svg><\/i> Follow Us! <\/a>","_links":{"self":[{"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/posts\/6296","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/comments?post=6296"}],"version-history":[{"count":5,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/posts\/6296\/revisions"}],"predecessor-version":[{"id":6305,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/posts\/6296\/revisions\/6305"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/media\/6230"}],"wp:attachment":[{"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/media?parent=6296"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/categories?post=6296"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefandco.ca\/en\/wp-json\/wp\/v2\/tags?post=6296"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}