belon oyster
Though indigenous to France, this tender, sweet
OYSTER is now being aquacultured in California, Maine and Washington. The belon is small, ranging from 11/2 to 31/2 inches across, and has a slightly metallic flavor. It's considered superior, especially for eating
ON THE HALF SHELL. See also
OYSTER.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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