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Oysters from the Oosterschelde and the Grevelingen. Briny, and different in taste from bed to bed.
Two kinds
The flat Zeeland oyster is the native species, round with a pronounced metallic taste. The creuse is the hollow Pacific oyster, milder and easier to farm.
The pits
At Yerseke lie nineteenth century oyster pits where oysters are held in clean water before sale. They are still in use and the system has barely changed.
The season
Oysters are best from September to April. The old rule about months with an r does hold here, because in summer they spawn and turn milky.
How to eat them
Raw with lemon or shallot vinegar. The liquor in the shell belongs and is not thrown away.
Alive or not
An oyster that does not close when touched is dead and goes in the bin. That is the only check that counts.
Where to find them
Restaurants in Yerseke and Bruinisse, and oyster farms selling directly.
Where to try it
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