Abstract
ABSTRACT The history of French oyster culture consists of a succession of developmental phases using different species, followed by collapses caused by diseases. The indigenous species Ostrea edulis was replaced first with Crassostrea angulata, then C. gigas. France is now the top producer and consumer of oysters in Europe, producing around 120,000 t of the cupped oyster C. gigas annually, and an additional 15001 of the flat oyster O. edulis. Cupped oysters are produced all along the French coast from natural and hatchery spat. Various structures are used to collect spat from the wild. After a growing-on period, oysters are cultivated by three main methods: (1) on-bottom culture in the intertidal zone or in deep water, (2) off-bottom culture in plastic mesh bags in the intertidal zone, or (3) suspended culture on ropes in the open sea. The main recent development is the increasing use of hatchery oyster spat, especially triploids. Almost all oyster production is sold fresh and eaten raw straight from the ...
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