Crayfish, baby salmon, flounder… What can you replace oysters with?

There will be no oysters at Christmas. in any case, not from Arcachon Bay or Calvados, which have caused several cases of food poisoning in France. It is enough to ban their sale this Wednesday, December 27 and Friday, December 29. “Despite constant adjustments and pending health measures to minimize the impact of weather conditions on the quality of their oysters, the profession, with no other means of action, is forced to temporarily close marketing,” we can read in the message. Fortunately, oysters grown elsewhere in France remain edible. But if you exclude them from the New Year’s menu this year, several alternatives are emerging to replace them, optionally salty and fresh. Here are 7 foods that smell like the sea to put in the center of the plate.

Scallops

With its tender meat, its delicate flavor and its beautiful skin, the head mullet has become the centerpiece of holiday meals. In season until March, it’s popular as an appetizer from aperitif to main course, whether it’s just a starter, in a carpaccio or fried in white butter. Be careful, however, master its preparation, which requires a lot of finesse.

Cancer

There are four types of crayfish in France: green crayfish, crayfish, crayfish and spider crayfish. At the end of the year, we love spider crab, a seasonal variety until the beginning of summer, which is distinguished by its very tender meat. Known for its spiky shell, we turn the crustacean into a lemony salad as an appetizer or put it in a cocktail glass surrounded by cauliflower cream.

The sea horn

Also called sea urchin or sea urchin, sea urchin stands out for the iodized experience it offers. It can be enjoyed in its simplest form and freshened up with a squeeze of lemon alongside a lamb carrot mousse or even a jelly enriched with celery and caviar.

Fish eggs

A symbol of sophistication, caviar owes its popularity to its delicacy and rarity. However, many other types of fish roe deserve to be placed in the center of the plate. Like lighter-on-the-wallet alternatives like salmon roe. little candied orange pearls, we roll them in cream cheese on a blini or sprinkle them on a black radish carpaccio with orange.

Lobster

Lobster is a noble and delicate product that requires great care to be cooked. To enhance its delicate white flesh, it is poached in herbs before being garnished with a fresh salad, or it is paired with a sumptuous and creamy pork mushroom.

Clams and clams

With its subtle marine flavor and soft texture, scallops are an ideal alternative to oysters. It is eaten hot and garnished with homemade mayo or as a tartare enriched with chilies, fennel and mayo.

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A beautiful almond-shaped shell with a nutty flavor, the clam can be eaten stuffed, cooked in white wine or simply raw. Delicate seafood that will add an iodized touch to the meal. However, be careful to drain the clams well before cooking them.

The mussel

Mussels, usually eaten with fresh potatoes, have all the characteristics to reach the level of a festive and delicate product. We put it in vol-au-vent, in cauliflower cream, or even in crispy shrimp. It is enough to spend the New Year under the sign of originality.