Oysters of the French Atlantic Central
The outlined area is famous for its excellent oysters,
particularly their so called "Fines de Claires" and
"Spéciales de Claires". These terms refer to
oysters (usually Pacific oysters), which have gained a certain
level of refinement. Oysters are moved from the cultivation parks
right by the sea to special basins. These special cultivation
basins are called "claires". Selected oysters spend
time in these basins, only a few oysters per square meter, hence
fattening nicely in a rather non-competitive environment. Life
down by the sea can be rough for the oysters. They might also
collect some impurities such as sand or mud. Here, in these claires,
they are at ease, cleansing themselves of any impurities and
merrily feasting on nutritious plankton.
Health advisory: There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If you are unsure of your risk, you should consult your physician.
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