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4. Oyster qualities and nutritional values
Oysters are said to have a distinctive iodized fragrance and taste. The food absorbed by the oyster (phytoplankton) can have an impact on the color of its soft body. The presence of certain micro-algae can change the color of gills, labial palps or the edge of the mantle. This is notably the case for the blue navicula (Haslea ostrearia) present in the Marennes-Oléron oyster beds, which gives the green color characteristic of the Fines de Claires Vertes PGI.
4.1 Qualification criteria
For marketing, sizes are defined according to the type of oyster, knowing that the lower the number, the larger the size of the oyster:
hollow oysters: 0,1, 2, 3, 4, 5 ;
flat oysters: 000, 1, 2, 3,...
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Oyster qualities and nutritional values
Conclusion
Bibliography
- (1) - NFM (Normandie fraîcheur mer) - La pêche en Normandie – Techniques de pêche. - https://www.normandiefraicheurmer.fr/la-peche-en-normandie/techniques-de-peche/entry-5-casiers.html
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Regulations
Decree no. 99-892 of October 19, 1999 on start-up aid for young heads of marine farming operations.
Decree no. 2009-1349 of October 29, 2009 amending decree no. 83-228 of March 22, 1983 establishing the authorization regime for marine farming operations.
Arrêté du 15 juin 1978 relatif aux conditions techniques auxquelles doivent satisfaire les établissements ostréicoles habilités...
Directory
Organizations – Federations
CNC, Comité national de la conchyliculture (National shellfish farming committee) https://coquillages.com
CRC – 7 regional shellfish farming committees: Normandy, Hauts-de-France, North Brittany, South Brittany, Pays de la Loire, Charente-Maritime, Arcachon-Aquitaine, Mediterranean.
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