How to choose oysters

How to choose oysters and why quality makes all the difference

Oysters are one of those ingredients that divide the waters. Many love them. Others have tried them once and decided they're not for them. Our experience is that it's rarely about the oyster itself. It's about which oyster you're served.

For the vast majority of people who say they don't like oysters, it's because of one thing. They've eaten an oyster without fat, without depth, and without balance. And then the experience is quickly over.

At CARDENAU we choose Spéciales. Not because they are finer, but because they simply taste better.

Fines de Claire. Fresh, but often too light

Most people first encounter oysters through Fines de Claire. These are young oysters that, after being raised in the sea, are finished in shallow basins, the so-called claires. They are fresh, salty and light, but also very watery.

When you open a Fine de Claire, the oyster water often fills more than the meat itself. The taste is sharp, mineral and short. There is not much fat to gather the impression, and therefore lemon or vinegar is quickly experienced as too strong. This is often where you think it just tastes of salty seawater.

That experience is understandable. But it doesn't tell the whole story of what oysters can be.

Spéciales. Oysters with time, structure and depth

Spéciales are also Pacific oysters, but they have been given more time. They grow slower, stay longer in claires and often in conditions where they compete more for food. This gives a completely different result.

The meat becomes thicker and firmer. The water content is lower. The taste becomes rounder and more balanced with a natural sweetness and a longer aftertaste. The texture is almost creamy and the oyster feels more generous in the mouth.

This is where many people get their first real oyster experience. Not something that just slides down, but something you actually taste.

What do No. 1, 2, 3 and 4 mean on oysters?

When you buy oysters, you will often see them marked with a number. No. 1, No. 2, No. 3 or No. 4. This is not a quality indication, but a size classification based on weight.

The lower the number, the larger the oyster. A No. 1 is large and stout, while a No. 4 is smaller and lighter.

At CARDENAU, we typically prefer No. 3. This is the size where balance, texture and flavor come together in a higher unity.

No. 3 is large enough to provide a generous mouthful and distinct fattiness, yet still small enough to be elegant and easy to eat. The flavor is concentrated without being heavy, and the oyster retains its freshness and texture.

Larger oysters like No. 1 and No. 2 can be impressive to look at and often have a lot of meat, but they can also become too dominant and fill you up quickly. Smaller oysters like No. 4 are more light and fresh, but can lack depth and length in flavor.

If you are new to the world of oysters, or if you want to serve oysters to guests with different experiences, No. 3 is a safe and effective choice.

Why obesity matters

Oysters don't have fat like meat or fish, but they build up glycogen and amino acids, which provide fullness and roundness. The older and more concentrated the oyster, the better it balances its own salinity.

That's why Spéciales can withstand acid, pepper and even a little olive oil. They don't fall apart in taste. They are lifted by small adjustments.

How to choose oysters at the fishmonger

If you want to ensure a good experience, there are a few simple things to look for. First, read what it says on the box or online. If it says Fines de Claire, it's the young and light version. If it says Fines de Claire Spéciales, it's still not the same as a true Spéciales.

It should simply say Spéciales.

Don't be afraid of the price either. Spéciales cost more because they have taken longer to produce and give a completely different yield. If you don't eat oysters every day, but only on special occasions, this is where it makes sense to choose the best you can find.

One of the most well-known names is Gillardeau, but there are many skilled producers who make excellent Spéciales, each with their own unique expression. Ask your fishmonger.

About price and expectations

Cheap oysters rarely taste as good as more expensive ones. It's not a question of luxury, but of time and concentration. When the difference is a few kroner per oyster, but the experience is significantly better, it's an investment that makes sense.

Especially if oysters are something you eat a few times a year.

Our approach at CARDENAU

We choose Spéciales because they provide peace of mind when serving. They are more stable, more generous and more forgiving. They allow for small adjustments with acidity and fat content, without losing their character.

If you've tried oysters before and didn't like them, we encourage you to try again. With a different oyster. With a little more time. And with a focus on quality.

Because taste starts with what you choose.