THE SHELLFISH INDUSTRY
361
remains stagnant and in summer becomes very hot and, by
.
evaporation, very salty, conditions which result in a
tremendous increase in the microscopic plant life, notably
diatoms, which forms the ideal food for the. oysters which '
are laid on the bottom of these Claires.
These grow ,arid
fatten at an exceptional speed and soon reach a remarkable
size, when they are taken out of the claires and placed in
stone tanks, known as “ bassins‘ de dégorgement,” con—
_
taining fresh, clean sea water in Which they are left for
several days in order that they may become thoroughly
cleansed internally (Plate 108).
The water is then run
_
off, the outside‘s of the shells brushed clean, and the oysters
,
packed ready for transport.
_
—
_
It is in the claires at Marennes that the well—known
green oysters are produced.
These obtain their colOur,
which has become known as Marennin, from a particular
diatom named Navicula fusiformis var; astream'a; Although
.
there is no discernible difference in taste, these green oysters
are
considered a delicacy in many places and command,
'
ahigh price.
_
_
'
.Originally the native oyster was exclusively cultivated
in France but of recent years it has been almost completely
ousted in the more southern beds by the Portuguese oyster
of which ”the vast majority of oysters reared
…at Arcachon
or" fattened at Marennes now consist. Ï'The Portuguese
oyster obtained its footing in FranCe in a peculiar manner.
.
A cargoof these oysters, considered to have gone bad, was
thrown overboard near the mouth of the Gironde, but
,
apparently some at least recovered, for anumber of years
later a, large and ourishing bed of Portuguese oysters
_
…
'wàs discovered on' the spot Where the.supposed rotten
,
cargo had been throw overboard.ï In
the more northern
—
beds, mainly on the north and southcoast—s of Brittany“,
_
,
the native oyster is still
It
however,
361
remains stagnant and in summer becomes very hot and, by
.
evaporation, very salty, conditions which result in a
tremendous increase in the microscopic plant life, notably
diatoms, which forms the ideal food for the. oysters which '
are laid on the bottom of these Claires.
These grow ,arid
fatten at an exceptional speed and soon reach a remarkable
size, when they are taken out of the claires and placed in
stone tanks, known as “ bassins‘ de dégorgement,” con—
_
taining fresh, clean sea water in Which they are left for
several days in order that they may become thoroughly
cleansed internally (Plate 108).
The water is then run
_
off, the outside‘s of the shells brushed clean, and the oysters
,
packed ready for transport.
_
—
_
It is in the claires at Marennes that the well—known
green oysters are produced.
These obtain their colOur,
which has become known as Marennin, from a particular
diatom named Navicula fusiformis var; astream'a; Although
.
there is no discernible difference in taste, these green oysters
are
considered a delicacy in many places and command,
'
ahigh price.
_
_
'
.Originally the native oyster was exclusively cultivated
in France but of recent years it has been almost completely
ousted in the more southern beds by the Portuguese oyster
of which ”the vast majority of oysters reared
…at Arcachon
or" fattened at Marennes now consist. Ï'The Portuguese
oyster obtained its footing in FranCe in a peculiar manner.
.
A cargoof these oysters, considered to have gone bad, was
thrown overboard near the mouth of the Gironde, but
,
apparently some at least recovered, for anumber of years
later a, large and ourishing bed of Portuguese oysters
_
…
'wàs discovered on' the spot Where the.supposed rotten
,
cargo had been throw overboard.ï In
the more northern
—
beds, mainly on the north and southcoast—s of Brittany“,
_
,
the native oyster is still
It
however,