The romantic "Giacomo Casanova." Born in April 1725 in Venice, Italy, Casanova worked as a soldier, diplomat, artist and writer. With a long record of affairs, he is synonymous with a philanderer.
Casanova, who also stood out as a gourmet, had a particular love for one ingredient: oysters. His love of oysters was such that he was said to have eaten 50 every morning.
So much so that oysters were called the source of Casanova's energy, they are regarded 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 are also beneficial for 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 skin-beautifying food. Cleopatra, the beauty of the century, is also said to have enjoyed oysters.
In addition, oysters are rich in calcium, comparable to milk, which is good for children's growth and development. They are rich in vitamin B12 and are said to help with nerve health.
Oysters grow well along both the south and west coasts of Korea, but their characteristics vary by location. South coast oysters are large with a clean, refreshing taste, while west coast oysters are small but intensely flavored. Because of these traits, south coast oysters are often used for steaming, while west coast oysters are widely used for salted seafood.
In the south, Tongyeong is famous as an oyster-producing area. Its water temperature and salinity are considered optimal for oyster farming. Tongyeong is also a clean sea area recognized by the U.S. Food and Drug Administration (FDA). Under the memorandum of understanding on the sanitation control of frozen shellfish for export to the United States, renewed in 2015, the FDA visits Korea every two years to inspect overall sanitary management of clean waters.
Oysters have a long history in Tongyeong, going back as far as the Three Kingdoms period. Records show they were offered to the royal court in the Joseon era. It is known that Tongyeong oysters began to be exported to Japan in the 1900s. Full-scale aquaculture started in the 1960s. At the annual "Tongyeong Oyster Festival," visitors can enjoy fresh oysters and local culture at the same time.
Tongyeong currently produces 300,000 tons of oysters annually. They are exported to the United States, Japan, Europe and elsewhere, raising the profile of Korea's fisheries industry. Last year's exports reached $64.5 million. The government has set a goal of increasing production to 400,000 tons and exports to $160 million by 2030 to become the world's No. 1 oyster exporter.
Plump Tongyeong oysters are good raw and are also a delicacy grilled over fire. Their peak season is winter. There is a Western saying that "you should eat oysters only in months with an R." It means you should eat them only from September to April and avoid them from May to August.
Cheon Yeong-ki, the mayor of Tongyeong, said, "Oysters are a representative specialty of Tongyeong, Korea's No. 1 fisheries hub, and they have greatly helped boost the pride and income of local fishers," and added, "We will continue working for the sustainable development of Tongyeong's fisheries industry and to revitalize the local economy."
Tip: oyster jeon (pancake) recipe
1) Gently stir the oysters in salted water to remove debris. Pick out shell fragments, then lightly rinse 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, then coat them in the egg mixture.
4) Generously oil a pan and cook over medium-low heat until golden.
Tip: You can also mix tempura flour, egg mixture and oysters all at once into a batter and pan-fry it wide (like a scallion pancake). If you blanch the oysters once before making the jeon, less moisture will seep out and the texture improves.