The hatchery
The hatchery marks the start of the production of oyster spat. This initial phase takes place in a regulated environment within a specific building. Pumped into a channel at high tide, then matured in our specific reserves, the sea water used in the hatchery is finely filtered and treated with a UV lamp.
We can segment hatchery work into three parts: broodstock management, larval breeding and phytoplankton cultivation.
Broodstock management
Selected for their characteristics of roundness and colour, growth and survival, broodstock management, from maturation to reproduction, highlights authentic French know-how.
Larval breeding
Throughout this stage corresponding to the first part of their life, until their metamorphosis into micro-spat, the larvae are selected based on qualitative zootechnical and health criteria.
Phytoplankton cultivation
Produced in a hatchery, the phytoplankton intended for feeding our farms is chosen for its nutritional qualities.
