YERSEKE, Netherlands – Workers knee-deep in sea water gathered oysters at a farm along an estuary in the Netherlands known for its delicious mollusks.
There are two types of oyster cultivated in the Oosterschelde estuary: the creuse and imperial oysters.
Creuses must be moved at least twice a year to wherever they will be able to find the best living conditions at the moment and they take over two years to be ready for consumption.
Imperial oysters are considered much more exclusive as they must lie in the sea for six years before they’re taken to the wells from where they will be farmed.
In the wells, the oysters spend a week relaxing and ridding themselves of any remaining sand that may be trapped between their shells.
Once they are ready, they are inspected by hand and returned to the water for a few days, before being packed individually and sent directly to clients.