金蠔懶人包－金蠔係咩？金蠔處理方法？金蠔點揀？金蠔點買？ Gold Oyster Quick Guide

金蠔係咩？金蠔處理方法？金蠔點揀？金蠔點買？金蠔外表金黃，脹卜卜成個金元寶咁，近年成為流行既賀年菜食材。臨近農曆新年，我地都把握仲有冬前金蠔買既時機，買左d金蠔返屋企等過年，今次既文章我地就想分享下有關金蠔既小知識。

Gold Oysters, or semi-dried oysters, are golden in appearance and have become a popular Chinese New Year dish in recent years. As the New Year approaches, it is the perfect time to buy winter semi-dried oysters to bring home for the holiday. In this article, we will share some knowledge about semi-dried oysters.

金蠔懶人包 Gold Oyster Quick Guide

金蠔係咩？What is a Gold Oyster?

蠔豉大家認識比較多，佢由新鮮蠔蒸熟，再用風機吹乾同曬乾2至4星期而整成，蠔豉只有鮮蠔既20%水分，味道濃郁，而金蠔就只係會曬約2日，仍然會保留蠔既30-40%水份，入口濕潤飽滿。

相比製蠔豉，曬金蠔技術要求較高，一般會用較優質生蠔，冬天前把握吹乾爽冷風既日子，係和煦陽光下曬製出保持濕潤，顏色又靚既金蠔。金蠔季節只係冬天限定，唔似蠔豉四季都有。

Fully-dried oyster (dried oyster) is more commonly known, which is made by steaming fresh oysters and then drying them with a fan and sun for 2 to 4 weeks. Dried oyster only has 20% of the water content of fresh oysters and has a strong flavor. Gold oysters, on the other hand, are only sun-dried for about 2 days and still retain 30-40% of their water content, making them moist and plump when eaten.

Compared to making dried oyster, making gold oysters requires more skill. High-quality live oysters are usually used and are sun-dried on a sunny and cool day to preserve their moist and beautiful golden color. Gold oysters are only available in the winter and are not available year-round like dried oyster.

金蠔同蠔豉食味分別 The difference in taste

賀年蜜汁煎金蠔 Honey-Glazed Pan-Fried Gold Oysters

未食過金蠔，我地想像佢味道會係淡口少少既蠔豉，但試過之後就覺得唔可以咁形容，兩者味道有好明顯分別。

蠔豉一般會用黎炆煮或者煲湯，取其濃烈既海鮮乾貨味道，而金蠔就多數直接煎黎食，因為佢風味好特別，經過曬製後，味道更濃縮集中，蠔味濃郁，但又同乾貨唔同，佢仍然保持一種幽幽既鮮香味，成隻食，啖啖肉，好令人滿足。

如果夾硬要比較既話，我地會覺得蠔豉似牛肉乾，生蠔似牛肉刺身，金蠔就似最近好興既熟成牛扒，有鮮肉同乾貨既完美平衡。

睇下我地既食譜就可以了解多d：
賀年蜜汁煎金蠔食譜簡易節慶菜式 Honey-Glazed Pan-Fried Gold Oysters – A Simple Festive Dish

Before trying gold oysters, we imagined that their flavor would be similar to that of dried oysters, but after trying them, we realized that the two flavors are significantly different.

Dried oysters are usually used to braise or make soup, taking on a strong dried seafood flavor, while gold oysters are often pan-fried and eaten directly because of their unique flavor. After sun-drying, the flavor of gold oysters is more concentrated and the oyster flavor is strong, but unlike dried seafood, it still maintains a subtle and fragrant flavor, making it a satisfying dish to eat.

If we have to compare the two with example, we would say that dried oysters are like beef jerky, live oysters are like beef sashimi, and gold oysters are like the currently popular aged steak, with a perfect balance of fresh meat and dried seafood flavor.

金蠔處理方法 Process Gold Oysters

處理同保存金蠔好簡單，因為無加過防腐劑，未食既金蠔要放入冰格保存，一般都可以放到一年半載。

而食之前一晚就要拎出室溫解凍，解凍後將竹籤抽出，再沖洗一下金蠔，就可以拎去煮。

To process and preserve gold oysters is quite simple. As they are not treated with preservatives, unopened gold oysters should be kept in the ice tray and can typically last for about a year.

Before eating, the gold oysters should be taken out of the freezer and left to thaw at room temperature for one night. After thawing, the bamboo skewers should be removed and the gold oysters should be rinsed before cooking.

買金蠔點揀好 How to Choose Good Gold Oysters

金蠔有各種大細，由4A 開始到10A分級都有，數字越大體積亦越大，亦通常賣越貴。

但金蠔好唔好食同大細無直接關係，反而係養蠔場既出品影響較大，而金蠔最好避免買太乾身既，要有返一定濕潤先有個種獨特既金蠔鮮味。

製法上，分穿竹及無穿竹兩種，唔穿竹既金蠔係先經滾水略為拖熟先再曬製，此製法可更容易控制蠔既乾度。而穿竹既金蠔則由頭到尾都係通過陽光日曬同風乾而製成，味道上比無竹既金蠔鮮甜。由於穿竹既生曬金蠔手工繁多，產量有限，故此就會有唔穿竹金蠔既另一製法。

其他可以參考既因素包括蠔身係咪飽滿，聞上黎係咪有獨特既幽香鮮味，裙邊係咪乾淨無沙等。

Gold oysters come in various sizes, ranging from 4A to 10A grades, with the higher numbers indicating larger sizes and usually higher prices.

However, the size of the oysters does not directly affect their taste. Instead, the quality of the oyster farm’s production has a greater impact on the flavor of the oysters. It is best to avoid buying gold oysters that are too dry and look for those that are slightly moist with a unique and fresh flavor.

There are two methods of preparing gold oysters: one with bamboo skewers and one without. Gold oysters without bamboo skewers are briefly boiled and then dried in the sun, which allows for better control of the drying process. The ones with bamboo skewers are dried from only in the sun and wind, making them sweeter in flavor. Due to the labor-intensive process of preparing gold oysters with bamboo skewers, their production is limited and hence the method of preparing gold oysters without bamboo skewers is also used.

Other factors to consider when choosing gold oysters include whether the oyster body is plump, whether it has a unique and fragrant aroma, and whether the skirt is clean and free of sand.