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Le Etang de Thau


The is known because of its famous oyster culture.
Rearing these eatable mussels, predominantly oysters and blue mussels, is called conchyli culture. People earning their money by this culture are called "farmers of the sea". Each oyster fisher of the Etang de Thau gets 4 "tables" of respectively 600 m² area under cultivation. The "tables" consist of quadratically divided scaffolds standing on stakes. There are thick ropes hanging at these scaffolds where mussels can develop on under water. For this purpose, larvae hatched out shortly before and which partly come from the Atlantic Ocean as well are fattened in clusters. This is how small oysters develop after nine or ten months. The developed oyster clusters are pulled ashore and separated from each other.
Three of them each are then stuck to a new ground and put into water again for 18 to 24 months.
For blue mussels, this process takes 6 to 8 months. This process must be repeated by the grower for several times.
Before the oysters are sold in 3 different sizes and price ranges, they have to stay in the high seas for cleaning.

Category: Outback
City: Le Etang de Thau
Date:
20.03.2007
Cap d'Agde
Author:
Havefun


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  Cap d'Agde
 
The Etang de Thau is an inland sea with a size of about 8000 hectares. A narrow strip of land between Cap d'Agde or Marseillan Plage separates the Etang de Thau from the Mediterranean. On the one hand, the Etang de Thau is fed by the Canal du Midi and on the other by seawater running through Séte. This is why the salt content is lower than that of seawater.
Cap d'Agde
Author:
Cap-forever

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