11th Oysters Openers Championship Écailleurs / Sorlut
The Oysters Openers Championship Écailleurs / Sorlut is one of the most attractive events at the fair, a unique spectacle where the contestants exhibit their virtuoso skills by opening 30 oysters by hand in the shortest time possible, combining both skill and perfect technique.
Speed, clean execution, and presentation will be the criteria used to judge the Best Oyster-Opener in Spain and the country’s representative for the World Oyster-Opener Championships that take place annually in Galway (Ireland).
At the same venue, this championship brings together serious oyster lovers and those who are fascinated to witness this extraordinary exhibition of skills. Once the trial has concluded, those present will have the opportunity to sample the oysters that have been opened by the contestants in their natural state; which is to say, without lemon or pepper, as recommended by the company, Daniel Sorlut. According to Sorlut, this is the only way to eat oysters if you wish to appreciate all of the taste nuances of this marvellous shellfish.
Sorlut has devoted itself to the production of different kinds of oysters since 1930, with a sole purpose: to honour its consumers’ palates with the best-quality products.
This small mollusk is capable of filtering more than 200 litres of seawater in 24 hours. It is rich in vitamins and minerals such as iron and zinc, a nutrient that favours the assimilation of insulin and raises testosterone levels, which is where its aphrodisiac reputation comes from.
Furthermore, the oyster’s properties include a high protein content and low calorie count, which makes it the ideal ally for any kind of diet. Its high iodine content helps to regulate cholesterol and it has considerable beauty benefits, strengthening our hair, skin and nails. It is said that the best way of eating oysters is in their natural state, including all the seawater they contain. Opening them is said to require an effort equivalent to more than 900 times the creature’s weight.
Experts explain that the trick is to introduce the knife carefully, until you find the muscle, by means of a series of delicate sideways movements, after which the oyster will gradually give way. The theory sounds easy, but in practice you have to have a special knack not to lift the mother-of-pearl lining, break one of the valves or cut yourself, all of which can ruin this exquisite culinary treat.