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Our Oysters selection

The concave oysters spend their first 36 months in deep-sea fish farms until they grow and strengthen their mother of pearl. Later they are positioned along the coast or in special lagoons where they enrich their internal “carnosity” that has to reach the value of 6.5% , which is considered an indicator of quality. This value can go beyond 12%, and determinates their rating as “Fine”, ”, “Special”, “Super Special”.

These are sterile oysters, they are never milky, thus excellent in every month of the year, not only in the months that have an “R” in their names.

Their specific denomination depends on the region and the oyster farm where they were bred.

Fine

Among the three, this type has less structured fat, carnosity index between 6.5 and 10.5%, and have a strong iodine taste.

They are left to fatten on fish farms for two months and are called “Fine de Claire” if they come from the French region “Poitou-charentes”.

Varietà

Ronce

Hervè

Bonsonge

Varietà

San Teodoro

Imperatrice

Gillardeau

Bonsonge

Marie Morgan

Ancelin

Tara

Speciale

Fleshier than the “Fine”, their carnosity index is between 10.5 and 12.5 %.

Their taste is intense, crunchy and persistent.

They are left to fatten for 2 to 4 months and are called “Speciale de Claire” if this process occurs in “claires” situated in the French region “Poitou-charentes”.

 

Super Speciale

When the carnosity index is above 12.5% we define them as “Super Special”, well aware that this is not a conventional definition.

Their taste is sweet, intense, long lasting.

They are left to fatten for over 4 months and their conventional denomination is “Pousse en Claire” if this occurs in the French region “Poitou charentes” from the end of September until the end of April.
           

Varietà

Tarbouriech

Royale

Tsarskaya

Pleiade

Regal

Regal Sel Or