Grate ginger and mix thoroughly with oyster marinade ingredients.
Thaw oysters at room temperature for 30 min (or in a refrigerator for 12 hours), open and remove them from their shell. Proceed to marinate them in the aforementioned mixture.
Intensely mix yolks with a mixer and gradually incorporate the melted butter (should be clear throughout) until obtaining a type of hollandaise sauce. Finish off by adding salt and black truffle oil.
Mix the salt with the squid ink and let dry either in the sun or in the oven. Once it drys and turns black, break it up and set aside in a closed pot.