Part-grown oyster
The pre-growing stage of oysters occurs after the spat stage, when the oysters reach a specific size, typically T6. These part-grown oysters are then transferred to the sea and traditionally farmed (in mesh bags on tables, in pearl nets, or lanterns). Their organoleptic characteristics evolve and are influenced by the specific merroir1 used.
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Part-grown oyster spat
Oyster farmers select coastal areas that offer ideal conditions to develop desired flavor profiles, depending on each region's specific characteristics. During the pre-growing period, oysters are carefully monitored to ensure they receive proper nutrition, access to quality water, and protection from predators. Farmers also ensure adequate spacing between oysters to promote uniform growth and prevent competition for resources.
At this stage, oyster farmers regularly begin turning the bags, preventing the oysters from sticking together and allowing better oxygenation for the animals. Algae accumulated on the bags are removed by ocean currents, reducing the risk of anoxia. Ultimately, this process provides a nice shape to our shellfish.
As the oysters grow, they develop firmer and meatier flesh while absorbing the distinctive characteristics of their environment. These unique qualities are passed on to the oysters, giving each specimen specific taste nuances and textures unique to its farming environment. This is where the expertise of the farmers truly shines.
In summary, pre-grown oysters result from meticulous farming aimed at providing oyster farmers with an intermediate product already exhibiting unique characteristics. They play a significant role in the oyster industry, allowing for organized production. When needed, they can fill any gaps that may arise during an oyster farming business's production cycle.
1Equivalent to terroir for the sea, "merroir" is a term used in the world of oyster farming to describe the unique characteristics that oysters acquire based on the marine environment in which they are raised. Each coastal region has its own merroir, influenced by factors such as water salinity, soil composition, and ocean currents. This merroir is reflected in the flavor, texture, and aroma of the oysters..
