In your plate, oysters

The oyster is a mollusk bivalve edible which there are different species. The oyster has always held a prominent place in the food.

Celts and Romans were fond of the Greeks were already breeding. In the Middle Ages, there was the "oyster shell", sold in their shells and "huitrées oysters, shipped without it for easy transport. Louis XIV theadored but cautious, his doctor advised to always eat cooked or roasted in the shell or fried . Until the 19th century, the oyster fishery was open. Their culture has truly begun this time.

The conditions for rearing and maturing (oyster) are the quality of an oyster rather than the origin of their larvae, called "naissin.

It takes 2 to 5 years when they become adults and consumables.
Two species of oysters share the French market: the oysterflat and rounded rare and represents only 10% of production, the oyster and elongated, the bulk of consumption.

In this case, there are different varieties and different type of farming:

Oysters open sea: they are high in parks at sea off the coast of Arcachon, Brittany, the Isle of Ré, Normandy and the Vendee.

Napkin clear:they are refined in former salt marshes in the region of Marennes-Oléron. Their green color comes from a microscopic algae, the blue Navicula they have the characteristic to absorb.

• The "clear" are refined for a few days.

• The "thin clear" are for 1 to 2 months for 40 oysters per m2 and they have a Red Label.

• The "special light" are refined for 4 to 5 months at rate of 5 to 10 oysters per m2.

More refining lasts longer, the oysters are expensive.

Gradually as they grow, the oysters are moved to larger parks. Constant vigilance is exercised to preserve pollution and sea enemies:Llagas-crustaceans, whelks, winkles-NN_10691-119-950.htm "> periwinkles, crabs, starfish, octopuses and sea birds.