The romantic "Giacomo Casanova." Born in April 1725 in Venice, Italy, Casanova was a soldier, diplomat, artist, and writer. Known for his numerous affairs, he is synonymous with a philanderer.
As a gourmet, Casanova had a special love for one ingredient: oysters. His passion for oysters was so great that some say he ate 50 every morning.
Considered the source of Casanova's energy, oysters are seen as a sensual ingredient. In fact, oysters are rich in zinc, which is said to help with sex hormone secretion and reproductive health. Taurine and iron also aid in recovery from fatigue and blood health. Thanks to these components, oysters have been prized in both the East and West as an aphrodisiac and a beauty food. The legendary beauty Cleopatra is also said to have enjoyed oysters.
In addition, oysters are rich in calcium, comparable to milk, making them good for children's growth and development. They are also rich in vitamin B12, which is said to help with nerve health.
Oysters grow well along both the southern and western coasts of Korea, but their characteristics differ by location. Southern coast oysters are large and clean-tasting, while western coast oysters are smaller but more intensely flavored. Because of these traits, southern coast oysters are often used for steaming, while western coast oysters are widely used for salted seafood.
In the south, Tongyeong is famous as an oyster-producing region. Its water temperature and salinity are regarded as optimal for oyster farming. Tongyeong is also a clean sea area recognized by the U.S. Food and Drug Administration (FDA). Under a memorandum of understanding on hygiene management for frozen shellfish exported to the United States, renewed in 2015, the FDA visits Korea every two years to inspect overall hygiene management in clean sea areas.
Oysters have a long history in Tongyeong, going back as far as the Three Kingdoms period. Records show they were presented to the royal court during the Joseon era. It is known that Tongyeong oysters began to be exported to Japan in the 1900s. Full-scale aquaculture began in the 1960s. At the annual "Tongyeong Oyster Festival," visitors can enjoy fresh oysters along with local culture.
Currently, Tongyeong produces 300,000 tons of oysters annually. They are exported to the United States, Japan, Europe, and other regions, elevating the status of Korea's fisheries industry. Last year's exports reached $64.5 million. The government aims to become the world's No. 1 oyster exporter by 2030 by increasing production to 400,000 tons and exports to $160 million.
The plump Tongyeong oyster is good raw and also delicious grilled. The peak season is winter. There is even a Western saying that "oysters should be eaten only in months with an R." It means to eat them only from September to April and avoid them from May to August.
Cheon Yeong-ki, the mayor of Tongyeong, said, "Oysters are the representative specialty of Tongyeong, the No. 1 fisheries hub in Korea, and they have greatly helped enhance the pride and income of local fishers," and added, "We will continue to work for the sustainable development of Tongyeong's fisheries industry and the revitalization of the local economy."
Tip: oyster pancake recipe
1) Gently stir the oysters in salted water to remove debris. Remove shell fragments, then rinse lightly and drain.
2) Beat eggs with salt and cooking wine. It's even better if you add vegetables such as scallions, carrot, and red chili.
3) Dredge the oysters in flour and coat them with the egg mixture.
4) Coat a pan generously with oil and cook over medium-low heat until golden.
Tip: You can mix tempura batter, egg mixture, and oysters all at once to make a batter and pan-fry it in a wide round like a scallion pancake. If you parboil the oysters once before making the pancake, less moisture seeps out and the texture improves.