Is it wrong to eat oysters and clams?

Oysters: valuable superfood for many?

"Waiter, a dozen oysters and a bottle of champagne!" - Sayings like these are often used when you are in a film wealth and want to represent abundance. For many years, however, this was really the case - only the rich and beautiful could afford oysters. Today, however, modern oyster farming and rapid, refrigerated transport make the oyster in Central Europe affordable, high-quality, healthy and safe for many food.

People have been enjoying oysters for a long time and therefore discovered their benefits very early on - apparently already in the Neolithic, as corresponding finds suggest. And whether Greeks, Romans or Teutons, whether in the Renaissance, in the time of the Fin de Siècle or the economic miracle - they have all been unable to leave the clam since then.

Oysters combine pleasure and health

Markus Trocki has set itself the task of introducing oysters to a wider audience. He got to know and appreciate the potential of oysters when he worked for many years as a chef in the best houses and on cruise ships around the world. Today he has in Baden near Vienna Found a new home and, as the patron of the fish restaurant "Marktamt", pampers his guests with delicacies from the sea.

His prerequisites are excellent: His restaurant is only one of two houses in Austria with a capacity of 1,200 liters Saltwater pool, in which different sorts of freshly imported oysters live - and that in the best company of lobsters and crabs. “Oysters are not a sign of decadence, but from Pleasure ability and health awareness. They are delicious in taste, healthy for body and soul, and good for you Ability to love«Says Trocki.

Speaking of healthy: oysters are particularly impressive in this area. With only 63 kcal / 100g, they are even lower in calories than, for example, beef (107 kcal / 100g) and pamper the body at the same time protein and plenty of vitamins, mainly from the B group and with many Trace elements like potassium, phosphorus and magnesium. This automatically makes them ideal food for everyone who protein otherwise only eat it in the form of fish and eggs. They are even ideal for vegetarians, as oysters do not have a brain, only purer muscle and so can only be assigned to animals to a limited extent.

Different flavors

That is also a topic taste. The prejudice that oysters taste fishy and should have a slimy consistency persists. The answer: Neither! Oysters are a bit reminiscent of a consistency soft egg And when it comes to taste, they offer the palate a whole range of taste experiences: You can taste it at first salt of the sea water enclosed in the mussel, this taste is then replaced by a pleasant one nutty Flavors.

The Flavors differ from Breeding area to the breeding area, as the oysters filter their food from the sea and this can change one bay further due to different flow conditions and river mouths. What all oysters have in common, however, is their close dependence on the tides, because the ebb and flow of the tide provide them with the necessary food, which they then continuously filter out of the water - a single oyster has a water throughput of up to 240 liters per day.

Are oysters affordable?

The topic of oysters is slowly closing, but the topic remains costs - And here, too, the oyster belies its bad reputation: In a direct comparison, high-quality beef costs around 50 euros per kilogram, while oysters cost around 30 euros per kilogram. A released oyster weighs from 10 to 50 grams, depending on the variety and age, and a meal consists of six to seven pieces. Lots of details that make oysters a true one Superfood make, which is still beaten far below its value today. The market office currently offers seven types of oysters at.

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Common misconceptions about oysters

  • You have to slurp oysters.
    Wrong - oysters are pure muscle meat and are therefore used, e.g. B. a steak, also chewed. Only then can they really develop their nutty aroma.
  • Champagne goes best with oysters.
    Yes and no, because it's basically a matter of taste. Fresh oysters z. B. together with a glass of dark Guinness or a sip of fruity white wine from the region.
  • Oysters should be eaten with lemon.
    Wrong - lemons used to be used to test whether the oysters had already spoiled after their, often unrefrigerated, transport. But lemon destroys the fine aroma of the oysters.
  • Oysters should only be enjoyed fresh.
    Right - oysters stored in the cold store lose their aroma quickly and spoil quickly. In the “Marktamt” restaurant in Baden, the oysters live in a large salt water basin like in the open sea until they are consumed.
  • Oysters grow in dirty water.
    Wrong - oysters only grow in clean water; they cannot survive in dirty water. During its life, an oyster filters up to 240 liters of water per day and feeds on the nutrients it supplies.

About Markus Trocki and the "Marktamt" in Baden

A solid culinary apprenticeship in the Hotel "Ambassador" and years in international hotels all over the world and on cruise ships formed the basis for Markus Trocki's success. His commitment as head chef in top Viennese hotels such as the “Herrenhof” or the “Marriott” rounded off his experience in recent years.

With the “Marktamt” on Brusattiplatz in Baden, he and his wife Dawn fulfilled their lifelong dream of their own restaurant in 2015. A modern fish restaurant that impresses its guests with its freshness and creativity, but also upholds the cosiness and "eating together". This autumn, oysters will be the focus of the “Market Office”. Bringing your qualities and diversity closer to the guests is something Markus Trocki sees less as a task than as a gladly accepted calling.