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West coast
The oysters on the west coast (from Granville to Portbail) have
the distinction of being bred in open sea. They get a bodied
taste and an iodized perfume sought by amateurs.
Saint-Vaast-la-Hougue
The oyster of St-Vaast has become famous for its nutty taste.
It's an oyster for both iodized and fleshy.
Depending on its size, it takes 3 to 4 years to get a quality
oyster. Tere are 3 main steps in the growth of these
shellfishes. |
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The growth: from 0 to 18 months |
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For its reproduction, the oyster abandons its
eggs (spat) which bind on supports prepared by sea farmers.
The largest tides in Europe are on the coasts of Normandy and
the streams are so strong that oysters can’t reproduce easily.
The sea farmers of Normandy get their spats in the south of
France. Oysters then grow for 18 months in the open sea, on the
part of the foreshore which is discovered by the sea during the
very high tides. |
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Once removed from their collectors, small
oysters are placed in mesh pockets to allow seawater to flow.
The pockets are attached on tables.
More than one billion litres of water charged with plankton
through the gills of the oysters. The pockets are regularly
turned (about 20 times) to prevent the oysters to stick and to
give them a good shape. |
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Oysters are brought to foreshore where the sea uncovers at every
low tide in order to “fool” them, that is to say that they are
alternately subject to immersion at high tide and sun and wind
at low tide.
Thus, they are forced to open and close frequently which
strengthens their muscle that connects the two shells and make
them stronger. The shell hardens and the flesh takes on its
aroma. Then oysters are ready for shipping out of water.
During the production, the oysters need steady cares.
Pockets have to be cleaned to allow a smooth flow of water. They
also have to be split so that the oysters are not too packed
when growing.
Each pocket is moved, turned and split every 3 to 4 months at
the beginning of the growth and then 3 to 4 more times before
shipping. |
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The smaller the number, the bigger is the oyster. If you buy your
oysters in a basket (bourriche), size, weight and the guaranteed
minimum number of oysters must appear on the packaging.
Number |
1 |
2 |
3 |
4 |
5 |
Weight |
>110g |
>85 <110g |
>65 <85g |
>45 <65g |
>30 <45g |
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Zones de production d'huîtres
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Quality controls |
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IFREMER monitors the environment in which
shellfishes grow.
Veterinary services control compliance of the packing workshops.
They offer a number of health approval which must appear on the
label accompanying the products.
Sea farmers also make auto-checking. Thus the quality and safety of
shellfishes are at the highest level. |
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