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these oyster-beds are essentially " découvrants " (oysters are in the open air once or twice a month) and the breeding lasts three years " on the ground " (like in Binic but there the waters are less deep and less rough), what allows to get rounder forms by regular harrowings. The quality of grounds and the wealth of phytoplankton are mostly responsible for the delicacy of this oyster.
The area is equipped with a grading line, with a half-automatic feeding, new in the profession.
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