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Each year, generally
in November and December, the diatom navicular ostrearia becomes part of
the diet of our oysters.The gills of the oyster retain a unique blue pigment
from the diatom, called marennine. In combination with the yellowish colour
of the oyster , a beautiful green tinge, results. This occurrence is known
in France as "le verdissement d'une huitre", (an oyster becoming
green), and a "mark of quality" .
.Great gourmets of the world from Louis XIV in 1685 have sought and enjoyed the delights both visual, and for the palate, of oysters "affinees en claire". In the Marenne region of the south west of France, the farmers bring their oysters in from ocean beds to "refine" them in claires, or ponds which are dug into the floodplains of the estuary, and in which Navicular ostrearia may proliferate. Oysters finished in these ponds develop this unique green tinge and hazel nut taste. In Moreton Bay, we are able to hold our oysters in their intertidal beds, and benefit from this naturally occuring phenomenon. Below, we have provided some links for you to further explore. |