breeding method:
The zeeland creuse is cultured on the peat soils of the oosterschelde. like wine, the oyster takes the taste of the bottom. the zooplankton creates a fruity taste with a strong salty flavor. the creuse is characterized in particular by its strong shell. this is because the oosterschelde, the area where the creuse grows, contains lots of chalk. there is no other area in europe where the sea contains as much chalk as the oosterschelde.
area: oosterschelde
breeding cycle: 3 years
availability: september tmt april
minimum meat rate: 7%
sorting: i, ii, iii, iv
taste: fruity with salty aftertaste
