VARIETY

Our oysters are triploid, of the sterile species Gigas.

Ostra
ostra

Because it is a sterile oyster, it does not spawn. They can be eaten at any time of the year.

PRODUCTION

We produce oysters throughout the entire year and so, tastings are possible at any time of the year.

ostras

Originating in the Netherlands and France, our oysters reach Aveiro with a size of two millimetres and remain in a growth phase for three months until they reach the juvenile phase, at which point the process of unfolding and size-sorting occurs. An oyster’s growth process can take up to three years. However, due to the nutrient-rich waters of the Ria, as well as the daily work carried out, our oysters are ready to be marketed at the end of one year.

ostras

The coldest waters of the Ria of Aveiro, rich in phytoplankton, as well as the daily work carried out, so that they obtain the perfect form, make the mollusc a product of superior quality when compared to other areas of the country and the world.

PRODUCTION

We produce oysters throughout the entire year and so, tastings are possible at any time of the year.

ostras

The coldest waters of the Ria of Aveiro, rich in phytoplankton, as well as the daily work carried out, so that they obtain the perfect form, make the mollusc a product of superior quality when compared to other areas of the country and the world.

ostras

Originating in the Netherlands and France, our oysters reach Aveiro with a size of two millimetres and remain in a growth phase for three months until they reach the juvenile phase, at which point the process of unfolding and size-sorting occurs. An oyster’s growth process can take up to three years. However, due to the nutrient-rich waters of the Ria, as well as the daily work carried out, our oysters are ready to be marketed at the end of one year.