Oysters France

17th Century: Oyster cultivation began in France, initially in salt marsh reservoirs and later in specially constructed basins.

Roman Era: During the Gallo-Roman period, flat oysters were harvested and transported to Rome for consumption.

Oyster farming in France dates back to prehistoric times, with evidence of consumption and use in daily life found in archaeological sites.

18th Century: The decline of salt production led to the expansion of oyster farming in former salt marsh areas.

19th Century: The introduction of Portuguese oysters from 1860 helped overcome the scarcity of flat oysters.

20th Century: An epidemic in the 1970s led to the introduction of the Japanese Pacific oyster, which is now the most cultivated variety in France.

Modern Techniques: Oyster farming combines traditional methods with modern technology, focusing on environmental protection and sustainable practices.

Regional Specialties: France is known for its various oyster farming regions, each producing unique varieties such as Normandy's "Special Isigny" and Brittany's "Cancale" oysters.

Offshore Expansion: There is a growing interest in moving oyster farming to offshore areas to address spatial limitations in traditional intertidal zones.

Oysters in France

Francenaissain

Marinove - spat supply

Satmar