Oyster farmers offer their oysters throughout the year close to their farms, either at their huts or at various points of sale (market, food halls, etc.). An ultra fresh product, oysters do not like going on long trips and so are particularly suitable for direct sale.
Direct sales, though, takes time and organisation. Selling them at the huts or even the market are places where valuable contact can be made with consumers. These moments fo human contact allow oyster farmers to explain their work and the choices they make in terms of breeding.
The ports and oyster-farming villages of the Arcachon Bay are full of huts that offer visitors and locals the simple pleasure of tasting oysters on the spot, with their feet in the water.
This authentic experience allows everyone to boost their iodine levels and create memories. The oysters, fresh from the ocean, will be offered to you for a unique organoleptic journey.
The oyster farmer directory is a directory that allows you to find all the professionals (those present in the Arcachon Bay, but also in Hossegor and in the Médoc) who work in ports, markets, points of sale and with distributors. This document is updated annually. It’s a great tool for bringing together consumers and oyster farmers, and it will also allow you to taste oysters throughout the year.
An oyster can be consumed within 10 days provided you follow a few rules on how to keep it!
We’ll let you in on the secret!
In baskets – Leave them in the basket because the oyster farmer has them perfectly wedged together so that they do not lose their water. Put the basket at the bottom of your fridge.
In bags – Remove the oysters from the bag. Place them on a plate, flat, and with the top cover facing up. Wedge them together and put them at the bottom of your fridge.
Tips and tricks
Place the rounded part of the oyster in your hand (flat section upwards). Make sure you have a simple knife with a short, sharp and solid blade. Position your thumb on the blade to control the movement
Insert the knife into the hinge of the oyster. Carry out left/right movements without twisting the blade to sever the hinge.
Once the hinge has been severed, perform a rotating movement to lift and offset the upper shell.
Find the muscle somewhere between 2/3 to 1/3 along on the right side of the oyster and slide the blade along the top shell to detach the mantle. Sever the muscle and remove the upper shell.
Remove any shards of shell. Slide the blade along the lower shell to sever the lower portion of the muscle. Place on a bed of crushed
ice or seaweed.
Place the rounded part of the oyster in your hand (flat section upwards). Make sure you have a simple knife with a short, sharp and solid blade. Position your thumb high up on the blade to control the movement.
Locate the muscle around 2/3 to 1/3 along on the right side of the oyster.
Insert the blade of the knife between the lower shell and the upper shell by moving it with left/right movements.
Penetrate the blade in a centimetre then follow the line of the upper shell to cut the muscle of the upper shell.
Discard the upper shell and remove any shards of shell.
Slide the blade along the lower shell to sever the lower portion of the muscle. Place on a bed of crushed ice or seaweed.
Place the open oysters on a bed of crushed ice or seaweed.
To accompany your oysters we recommend: