Naissains The oystermen of Arcachon likely don't really care to argue where an oyster starts and stops being called a "naissain". All that matters are "the dots" - the more the merrier! Two species of oyster live in the Arcachon Bay, the Pacific oyster and the European oyster. The Pacific oyster is by far the commercially more important species. Sometime in March or early April, when the water reaches a temperature of about 13° C, the Pacific oysters start getting a little "romantic". Nature's wisdom decides how many males and females will exist among these hermaphrodites. Sometime between May and June, the Pacific oysters get "milky". Each oyster is now filled either with sperm or eggs - by the millions. In the summer months, when the water in the bay reaches about 19° to 22° C, the oysters spawn. The Arcachon Bay is a huge and complex marine environment. The pacific oysters may thus spawn a little earlier in one area of the bay than in another.
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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