Origin : Canadian East coast

Weight : Variable

Packaging : Various formats available

Latin name : Crassostera Virginica


Contrary to popular belief, the oyster season is not just limited to the “R” months, from September to December. Thanks to new breeding techniques, they are now available year round.Raising an oyster can take up to 4 years before it can be eaten. Oyster farmers must therefore be patient. In summer, the oyster lays tiny larvae from protected natural beds. These larvae roam with the currents in search of a place to settle. Once attached, the larva becomes a spat, which after about 4 months will grow to 2 to 4 cm, more than 200 times its original size. The rearing lasts another 2 to 4 years, a method which consists of depositing the oysters in aquatic areas rich in plankton in order to promote their growth. Oysters are high in protein and are very low in fat.

The only fats they contain are Omega 3s, the only ones recommended for consumption. They are also a good source of minerals (phosphorus, iron, zinc, copper and selenium), iodine, manganese (which is considered an antioxidant), vitamins A, B2, B3, B5, B12 and D.

For the conservation of the oyster, it is recommended to place them in a container with the flat side up so that it retains its natural water. In order to keep them as long as possible, it is advisable to keep them at a temperature between 2 and 4 degrees Celsius and cover them with a damp cloth at all times. Before eating an oyster, make sure it is tightly closed. If it is ajar but closes when you tap it, then it is still alive and can be eaten.