At the Ile de Ré, off the western coast of France, oysters are a regional area of expertise as a result of they’re well-iodized and now not too fleshy, making them best for eating places and shoppers. “You’ve got the impact that you simply’ve eaten the sea,” says David Flores Prieto, the co-owner of oyster-harvesting corporate Huîtres Et Ma Ré. “It’s cool.”
Pietro and his workforce of 7 oversee six hectares of oyster parks that include 36,000 pouches. The gap lets them produce 100 to 110 lots of oysters consistent with yr. He says they purchase six million oyster seeds once a year, however “on the finish, it’s about 25 % that makes it to be eaten.”
It takes between 3 to 4 years for an oyster to be fit for human consumption, in line with Prieto. All over that point, the oysters shall be moved of their pouches to other portions of the farm through Prieto and his workforce. For instance, they will spend 8 to 10 months within the rising parks, feeding off of plankton.
Prieto and the remainder of the workforce know the place precisely to position each measurement of oyster within the park as a result of the tides, waves, and the quantity of meals to be had. Because the oysters develop, they get reallocated into other pouches in response to their measurement, each through Prieto’s workforce and a system that is helping them weigh and bag the oysters.
All over the process harvesting, an oyster shall be treated between 10 and 15 occasions for flipping, grading, and sizing.
Huîtres Et Ma Ré sells their oysters to vendors, huge shops, fishmongers, and native eating places at the island, like the preferred fine-dining eating place Atalante. Watch the video to be informed extra concerning the Ile de Ré oyster harvest.
