Seafood oysters are considered as the most refined. Them plant and sell all year long. However it is considered, that is these molluscs it is possible only in the autumn or in the winter. At this time they reserve a maximum quantity of nutrients.From May till August there is a reproduction season. Then taste of molluscs sharply spoils, and they look not so appetizing. At fresh molluscs of a shutter are densely closed. If between them there is a small chink on a bowl it is necessary to strike slightly a plug or a finger.
Shutters should be closed immediately with quiet click. And if shutters and remained slightly opened, such mollusc is it is impossible. Such oyster can cause food poisoning. The same it is possible to tell about an oyster who does not react to external factors of world around. At contact with a knife, pepper or lemon juice the jellylike weight necessarily should will be wrinkled.
Last researches have shown, that oysters contain a considerable quantity of iron which is perfectly acquired by an organism. Therefore molluscs are especially useful to those who suffers an anaemia. And here problems with a thyroid gland should force to be the person cautious in relation to this sea delicacy. In oysters a lot of iodine contains.