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Oysters
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The oyster of
Normandy |
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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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1. 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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Parc à huîtres |
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Gouville sur mer |
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2. From 18
to 30
months
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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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3. 2 months before
shipping
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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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Quality control
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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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