the most important aspects that influence oyster farming: the gulf stream, the mouths of rivers with category A water (i.e. maximum purity), and strong tides.<\/strong><\/p><\/p>\n\n\n\nIn France, these characterizing factors occur naturally. The gulf stream gives the waters<\/strong>, thanks to the constant temperature over the twelve months, the warmth needed to form a food chain with a high metabolism, the first form of life being plankton, the oyster’s food<\/strong>. The mouths of clean rivers soften the warm waters of the sea, allowing nutrients to explode in abundance: less salinity means more life and even more plankton. Strong tides give strength to the oysters<\/strong>, which, by remaining uncovered on their trellises in the sea at low tide, strengthen the muscle they use to open and close their shells.<\/p><\/p>\n\n\n\n<\/p>
This muscle, when well developed<\/strong>, allows the oysters to close tightly when they are out of their environment and<\/strong>, once packaged to go to the markets, they retain their water,<\/strong> remaining alive and guaranteeing healthiness<\/strong> to consumers even after twelve days<\/strong>; lastly, when we eat them, that crisp muscle, perhaps making it more delicate, gives an intense pleasure when we chew it.<\/strong><\/p><\/p>\n\n\n\n\n\nOysters in the Mediterranean<\/h2>\n\n\n\n
<\/p>
However, in the Mediterranean, these factors are not a given, so obtaining excellence with oyster farming throughout the year was never truly at home, until Florent Tarbouriech<\/strong>, a Marseillan<\/strong> from the Linguadoc in southern France, invented and patented an innovative system that reproduces the tides<\/strong> by suspending them on ropes.<\/p><\/p>\n\n\n\nOysters grow on these five-meter<\/p>
ropes in triptychs fifty centimeters apart. Every day, thanks to wind-powered or photovoltaic winches, the mollusks<\/span><\/p> are immersed in the Etang de Thau and then suspended<\/strong>, according to the rhythm of the tides. The ultraviolet rays during the suspension phase do not allow plant or animal parasites to take root on the mother-of-pearl, coloring it pink, a process from which the name Pink Pearl is derived.<\/p><\/p>\n\n\n\nIn addition, the suspension process keeps the oysters on a kind of fasting diet and they tighten up with their own water; in the subsequent daily immersion phase, they show incredible greed in recovering from the sea the nutrients not stored during the previous phase.<\/p><\/p>\n\n\n\n
<\/p>
Thus, the small fruits reach an internal fleshiness index unattainable<\/strong> in other oyster beds using different techniques; the same compactness of the fat structure becomes explosive<\/strong>, placing them at a higher level than the fine and special ones: they are Gran Cru<\/strong> oysters.<\/strong><\/p><\/p>\n\n\n\n<\/p>
On the palate, the primary character of the sea<\/strong> is of unique finesse and elegance, the vegetal notes<\/strong> open with hints of underwood and then white peach, the tertiary dried fruit<\/strong> is ample and persistent: eating this type of oyster is a unique journey into the world of the senses and the merroir of Marseillan.<\/p><\/p>\n\n\n\n<\/p>
Florent Tarbouriech<\/strong>, as well as providing an example of a 100% environmentally friendly marine industry<\/strong>, is a true example of a visionary who has shown the world that dreams can come true: his oyster maintains these standards all year round, managed 100% in an area with little vocation for oyster farming<\/strong>.<\/p><\/p>\n\n\n\nWe can currently find these delicacies in the top locations for oysters around the world. The price may seem a bit steep, but once you\u2019ve tasted them, you\u2019ll be captivated. Just beware of their one drawback\u2026 addiction.<\/p><\/p>\n\n\n\n
<\/p>
Corrado Tenace<\/strong><\/p><\/p>\n\n\n\n<\/p>
www.oysteroasis.it<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"From the beauty to the flavors, to the refinement of the dish, oysters are a highly sought-after delicacy. Remind us what could be more tempting than sharing an elegant plate of fresh, succulent oysters in a location that specializes in this renowned mollusk? Yet, we\u2019re beyond just enjoying them. We want to know about them […]<\/p>\n","protected":false},"author":4,"featured_media":32690,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15653],"tags":[17873,18105,17875,17874],"class_list":{"0":"post-32723","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-products","9":"tag-corradotenace-en","10":"tag-oyster","11":"tag-oysteroasis-en","12":"tag-oysters"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/32723","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=32723"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/32723\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/32690"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=32723"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=32723"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=32723"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}