The oyster and its bundle
Before the oyster triple (which includes 3 chromosome groups), oysters had the reputation of being better because they were less milky during the months in « r »: September to April. gold today, the genetic crosses are carried out in the laboratory and the mating operation therefore takes place in a hatchery.
In summer, like natural oysters make their gametes and are milky, this generally displeases the consumer… and yet they taste different because there is much more flavor in the oysters that have remained in the ecosystem for a long time and grow in the tanks with the shrimp (a “fine de claire” remains in a basin only 3 weeks).
Organic oysters and industrial oysters: in the name of the economy, the latter are sold by the hundreds of tonnes for a conventional oyster farmer and a few dozen for the organic oyster farmer, respectful of nature and the environment.
Therefore, to be able to sell oysters by the hundreds of tonnes all year round, industrial oyster farmers began to raise sterile oysters, the famous triploids, also called « four seasons oysters », prohibited in organic.
Or, these industrial oysters have disadvantages like being more vulnerable because they travel a lot… Oh well an oyster, it travels? Yes, the one said to come from a certain region, have in fact passed through others, and its last pass will be the one indicated on the label!
Frédéric Voisin, organic oyster farmer in the Grouin marshes, in Loix en Ré could tell you some very beautiful ones…
Valérie Doulevant
