Bajiraks as a main income source are produced all around the year except from early July to mid August and are popular as a reliever of fatigue and hangover. If you come from March to June while it is good to pickle them, you can try them and also purchase some.
Characteristic of bajirak
The main amino acids that constitute the proteins of bajirak are glutamic acid, aspartic acid, glycine, arginine, lysine, leucine, etc and due to its rich lysine that lacks in grains it has a special meaning in nutritional aspect. Furthermore, calcium, phosphorous, iron, vitamin B1, B2 that are plenty in bajirak make it good for protecting liver, curing hangover(bajirak soup), neutralizing poison, adding up stamina, clearing stabilizing the mind.
Jebu white oyster
Introducing Jebu white oysters
Jebu oysters are produced from Nov. to April in near farms and are famous for the size and light, nut-like flavor. They can be taken as pickles, raw oysters, raw sliced oysters, oyster rice, etc. Oysters are called 'milk of the sea' meaning they contain plenty of nutrition, and especially well known for a nourishing meal in winter season. Because they have soft flesh compared to other shellfish and the absorption rate of the nutrition in our body is high, anyone can avail them, which is the reason they are called 'milk of the sea.'
Even western people who don't eat raw food normally take raw oysters, a sure sign of its popularity as winter food. The story that the renowned Balzac once ate 12 dozen(144) oysters in a row is famous and the great minister Bismarck once ate 175 oysters, letting guests astonished. Also a story says that a Roman emperor Weteriyas liked oysters so much that he assured he could eat 1,000 oysters in a row. Oysters are best in its taste and nutrition before the breeding time from Nov. to March like other shellfish. Also their flesh is soft and goes bad easily, so better eat them while fresh. The best way to eat oysters is to eat raw while fresh.
How to select
All oysters can be called 'natural' whether they are farmed in stone-throwing method(to raise them by sticking them on stones) or in streaming method(to raise them by threading in a string) for they grow by eating plankton, not anyone giving them any other things to eat. Oysters have different taste and softness compared to other shellfish and thus it is best to eat them raw, but this characteristic makes them one of the most difficult shellfish to select, store, and keep.
When oysters die they change in their taste, smell and softness and are not good for health by self-digestion or bacteria propagation. Therefore whenever you choose oysters, keep in mind that freshness is the key and they should be alive. Oysters in supermarkets or market places are open shell and you can't touch them, so you have to choose by their color. If the color of oysters are bright, clear and milky and contain gloss, they can be called fresh.
Open shell oysters should be lumpy and flexible when you touch them. Also if the flesh looks whitish and spread, they are not fresh, and in case like this some people must have put them in salty water just to make them look fresh, so better be careful. It is best to eat as early as possible once you buy them but if you have to keep, place them outside under 10℃ and keeping days should not be more than 1 week(from the catch). In case of open shell oysters, place them in salty water under 10℃ and don't keep more than 6 days.
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