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Larval development: |
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- At the end of
24 to 48 hours after the blossoming, the larva
velligère begins with secréter its shell. It is
nageuse (pelagic). At the end of 2 to 3 weeks,
the foot appears: one speaks about larva
pédivelligère, it is at this time that it seek
to fix itself on any support which present. It is
metamorphosed then in " small oyster ",
one speaks about naissain.
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Collecting: |
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- In the
neighbourhoods of July 14, the oyster culturists
pose collectors on suitable grounds: they are
supports of the varied types. With Marenne
oyster, they use tubes in plastic, of the cups in
figure threaded in cords, of the slate piles, the
pieces of slates threaded in cords, of the "
pléno " (rectangular supports filled of
plastic blades).
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Naissain: |
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- 18 months
later, the naissain having grown bigger on the
collector, one needs the détroquer: it is a
question of taking off these small oysters. We
call them then " grattis ".
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Half-breeding: |
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It
lasts 8 to 12 months. 2 techniques are used:
- That is to
say the grattis is sown directly on the ground of
the grounds called " flat ", then
fished to the fork 12 months later, to put them
molluscs in breeding. During this period, it is
necessary to harrow oysters so that they are not
inserted in the mud, that they are oxygenated and
push with a quite round form.
- That is to
say the grattis is put directly out of pockets on
grounds known as " elevated ". It is a
question of laying out the pockets on iron
tables. It is regularly necessary to turn over
the pockets and to type them to prevent that the
oysters push in length and that they are not
stuck in grid
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Breeding: |
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- It lasts 8
months. The oysters are put in pockets posed on
iron tables, turned over to each tide.
- The fact that
this breeding is made on estran (zones which
discovers with each low tide) returns them
oysters very resistant to the exondation, because
the adductor is very developed in order to retain
water in the shell longest possible. To the end
of the summer, beginning of the autumn, the
oysters are brought back to ground, in order to
refine them.
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Refining: |
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- In order to
obtain best oysters than you will find on the
market, the oyster culturist carries out a
refining into clear. This theirs the fine taste
of soil and the color confer green so particular
with our area. After a sorting, the oysters are
put into clear. It is a question of respecting a
density and a duration of refining.
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