Milk oysters are a nutritious seafood that is very good for health, suitable for all ages. Therefore, milk oysters quickly became a popular dish in many families’ meals. Currently, on the market, milk oysters are sold in the form of whole, unwashed or shelled, Bavabi shelled milk oysters, bagged milk oysters, dried oysters, etc.
However, with the food habits of Vietnamese people, fresh milk oysters are still the most popular. However, the best milk oyster season is only a few months. Oyster fishing also depends on the weather. For inland areas far from milk oyster growing areas, eating fresh milk oysters is really not easy. Because the long-distance transportation process, if not well preserved, can cause the oysters to become thin and spoiled before reaching consumers.
Bavabi shucked milk oyster raw material area
Bavabi shucked milk oyster raw material is currently being farmed in Van Don – Quang Ninh. As for Japanese milk oysters, the farming area is located in the heritage sea area – Ha Long Bay. All have been planned and strictly controlled.
Milk oysters are farmed in the planned area and comply with the farming process of the Ministry of Agriculture & Rural Development. The seed is strictly controlled, the farming environment is sampled periodically. Ensure the oyster’s living environment is always safe, clean, free of bacteria and toxins.
Characteristics – properties of milk oysters
Any type of seafood, not just milk oysters, will lose vitality once they leave their natural habitat. During the process of transporting the product to the places of consumption, it is inevitable that the oysters will gradually become weak, lose milk or rot and spoil.
Especially in the rainy season, it is really difficult to find delicious milk oysters. The fatness and deliciousness of milk oysters, in addition to depending on the living environment, are also greatly affected by the weather. In the rainy season, the water is easily contaminated, the oyster shells are often large in size while the meat is flat, has little milk, and is less vital. There is even a lot of water inside but no oyster meat.
Some traditional methods of preserving the quality of milk oysters
Understanding the characteristics and properties of milk oysters when they leave their habitat, some sellers have come up with some methods such as:
Preparing oysters on the spot
Separating oysters on the spot when they are first harvested, then transporting them to the mainland for sale. This method will help the oysters stay fresh longer. However, they need to be sold on the same day or stored in very good conditions. Oysters separated right at the place of capture often have uneven gut sizes, big and small ones, milky and non-milky ones are separated on the spot and packaged. This leads to uneven oyster quality. Moreover, separating oysters on the spot is often done manually, which does not ensure the safety of the oyster quality.
After the shell has been removed, the oysters often come with oyster water. Based on this characteristic, many non-reputable establishments and stores often add cold water to increase the volume. It is also very difficult for customers to distinguish when buying. Therefore, if you choose to buy oysters, you should buy from reputable units. It is best to have a processing facility to ensure food hygiene and safety.
Oyster farming on site
Many units choose to farm oysters on site to ensure that the oysters are always fresh and fatty enough. After harvesting, oysters will be brought back to “nurture”. This method is often used in the rainy season when milk oysters are often thin.
Instead of selling oysters immediately, farmers will create a good living environment for milk oysters, waiting until the oysters are fat to sell them on the market.
However, this method of “nourishing oysters” requires a large investment cost, ensuring the material conditions to create the most realistic natural living environment. At the same time, it is necessary to have experience in oyster farming to be able to “nourish oysters” to achieve productivity.
Bavabi shucked milk oysters using IQF freezing technology
When mentioning milk oysters, one must immediately think of Van Don – Quang Ninh. This is considered the “capital of oysters”, where there is the largest deep-processing factory for oysters in the country, Bavabi.
Recently, in addition to milk oyster products such as packaged oyster intestines, oyster floss, oyster spring rolls, oysters, dried oysters… Bavabi is developing a product line of shucked oysters (half-shelled oysters) with IQF freezing technology.
Keeping oysters fresh and delicious to reach consumers is what all businesses want. Bavabiis currently the first unit in Vietnam to apply IQF freezing technology with milk oysters.
Bavabi milk oyster raw materials
Bavabi milk oysters are farmed in a planned sea area with an area of over 4000 hectares in Van Don – Quang Ninh. The breed is strictly controlled, the farming environment is sampled and monitored periodically. Ensuring the marine environment is always clean and unpolluted. Milk oysters are farmed in an ideal environment and conditions.
Standard milk oysters reach 10 – 12 pieces/kg. After being harvested, they will be quickly transported to the Bavabi processing factory. The factory has a favorable geographical location in Dong Xa, Van Don, Quang Ninh, very close to the farming area. 
Processing milk oysters at Bavabi factory
- After being checked for quality, milk oysters will be put into the rotating cage washing system.
- Oysters are washed with filtered and disinfected seawater.
- The damaged and small sized ones continue to be sorted by the rotating cage system. Dirt and microorganisms on the oysters will be completely washed away.
- After being cleaned, the oysters will be transferred to the processing room. The oyster opening room always meets the temperature standard below 20℃. Oyster opening workers always wear gloves and protective gear during the entire working process.
- After being split in half, the oysters will be quickly transported to the freezing room. Here, the oysters will be frozen using the most modern IQF technology.
What is IQF freezing technology?
IQF freezing is a method of quickly freezing each individual, using conveyor belts with adjustable speed. This technology uses high-speed forced convection air. The temperature drops to -60℃ in a very short period of time.
With the above ideal conditions, the oysters will retain their original freshness. After less than 30 minutes, the core temperature of the oyster’s intestine reaches -18℃.
When oysters are frozen IQF, the product can be preserved for a longer time. Meanwhile, the product quality is almost completely preserved as the original. Ensuring that the product is completely frozen, maintaining its original moisture, flavor and texture. Therefore, the oysters that reach consumers are almost 100% fresh, delicious, and fatty.
Bavabi’s partners and customers
Currently, the production process of Bavabi shucked milk oysters has been perfected. The half-shelled milk oyster product is frozen using IQF technology, bringing users the highest quality, most natural freshness. Many customers and partners have trusted and contacted Bavabi to supply this product.
Partners and customers who are restaurant owners, hotels, supermarket systems… who want to cooperate with Bavabi, please contact hotline 0971.900.688 directly for direct consultation. Learn more about Bavabi at:
- QUANG NINH SEAFOOD PRODUCTION AND TRADING COMPANY LIMITED
- Processing factory: Dong Trung – Dong Xa – Van Don – QN
- Hotline: 0203.6293939 – 0971.900.688
- Email: info@bavabioyster.com
- Website: https://www.bavabioyster.com
- Shopee: https://bit.ly/bavabi_shopee
- Lazada: https://bit.ly/bavabi_lazad
