causes savory succinic acid to accumulate in
their tissues. Preshucked oysters are rinsed
with cold fresh water and then bottled in their
subsequent secretions, which should be
mostly clear; pronounced cloudiness indicates
that the oyster tissues are breaking. Bottled
oysters are often subpasteurized (heated to
around 120ºF/50ºC) to delay spoilage while
mostly retaining the fresh texture and flavor.
Scallop and oyster anatomy. The prized
portion of the scallop (left) is the large main
adductor muscle, a tender bundle of fast
muscle fibers that claps the shells together to
propel the scallop away from danger. The
crescent of “catch” muscle alongside it holds
the shell closed. It is rich in connective tissue
and tough, and is usually cut away from the
adductor. The pink and tan reproductive