Oysters have a firm and crunchy flesh. Moroccan oysters benefit from waters rich in plankton, perfectly adapted to their breeding.
Thanks to an exceptional heritage, these mollusks are rich in vitamins as well as several other nutrients.
The oyster is a bivalve mollusc of the Ostreidae family and more widely of the Ostreidae super-family. Rich in vitamin B12, copper, iron and zinc, oyster has a higher lipid content compared to other seafood. These sessile mollusks are natural inhabitants and are attached to a rocky substrate.
For cooking, osyters are eaten raw and accompanied by lemon juice or shallot vinegar. The oyster’s fine and iodized flesh is not limited to this use only. In fact, the oyster can also be eaten as a tartar, whether with or without meat, baked or steamed.