Until 2015, we cultivated our oysters on the bottom. From 2015, we started off-bottom cultivation in addition to bottom cultivation. This breeding method has been used for years in France, Ireland and Australia.
After years of experimenting on different plots, with different depths and cultivation methods, we have been able to expand our range with a number of special varieties with different flavors.
The growth rate and depth of the cultivation plot have a major influence on the quality, meat weight, taste and model of the oyster.
The model of the shell and the meat weight determine the quality of the oyster. An oyster is full of energy. If the oyster grows too fast, this will be at the expense of the model of the shell and the meat weight. Slow-growing oysters put their energy into their flesh and therefore also get a harder beautiful deep shell.
Every day we work hard to find the right balance to grow the most beautiful oysters!