Eating

French Belon raw oyster

French Belon raw oyster (Picture 1)

The Finistère region on the western coast of the Brittany region in northwestern France is rich in seafood, especially at the mouth of the Belon Estuary, about 15 km from Pont Aven and about 30 km from Quimper. The Belon oyster is full of flesh, crisp and crisp, with a special aroma of fruit, especially metal, so it is also known as copper oyster. Belon oysters have been certified by the French AOC.

Belon oysters are European-originated Portuguese oysters, also known as flat oysters, which look like shellfish in a flat shape. The shape of the two sides of the shell is not equal, and it has an irregular triangular fan shape. The lower shell is large and thick with a little depression. Because of the relationship, it is also called horseshoe oyster. The oysters produced in Belon are not only delicious, but the Belon Estuary was also the first place to start the cultivation of flat oysters. Therefore, in the 19th century, Belon has become synonymous with European flat oysters. In 1864, a family called Solminia first cultivated raw oysters at the mouth of the Belon estuary and slowly established the reputation of the oysters of the Belon. The 100-year-old family still runs the oyster industry, but nowadays it is mainly Do a retail business for tourists and open to visit the Belem Castle on the harbour side they own.

Belon oysters only breed once a year. About two or three months later, when the sea temperature rises above 10 degrees, sperm or eggs begin to form. The mother oysters begin to produce young oysters in July and August. For more than 100 years, the traditional practice of collecting oyster seedlings has been to use a layer of lime-coated tiles as seed pickers, piled in intertidal zones, and attached to the oyster seedlings themselves. About six months later, when the young oysters grow into small oysters, they move back to the tiles and then scrape the oyster seedlings from the tiles. Oyster seedlings were first placed on the coast north of Brittany. Oysters are kept in the deep sea when they are young, and the cold water can make the oysters grow. Because the plankton in the sea is not as much as the river, the oysters that grow out are thinner.

Three years later, when the oysters grow, they will be sent to the Belon River. On the one hand, it will absorb the rich minerals and plankton at the junction of the brackish water, and on the other hand, it will also reduce the salty taste of the sea. As for how long you want to stay in the Belon River, depending on the situation, different weather, water temperature and rainfall will affect the quality of the river water and the concentration of salt. Due to the narrow mouth of the Belon estuary, and the shortness of more than 20 kilometers, plus the government's strict supervision of the level of production and health of the Belon oysters, the output is very low. Belon oysters are weaker than normal oysters and are extremely sensitive to water quality, from oyster seedlings to adult oysters, with more than half of the loss.

A total of 6 pictures:
French Belon raw oyster (Picture 1)French Belon raw oyster (Picture 4)
French Belon raw oyster (Picture 2)French Belon raw oyster (Picture 6)
French Belon raw oyster (Picture 3)French Belon raw oyster (Picture 5)
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