OYSTE R KLUB Ethical & Contemporain, Sea what you eat! OUR - - PDF document

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Aug 23, 2023 407 likes •480 views

OYSTE R KLUB Ethical & Contemporain, Sea what you eat! OUR CONCEPT MODERN FISH & OYSTERS OFFER In each of our products and dishes, we want to illustrate the proximity and strong links we have with the sea, its environment and our

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Ethical & Contemporain, Sea what you eat!

OYSTE R KLUB

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OUR CONCEPT

MODERN FISH & OYSTERS OFFER

In each of our products and dishes, we want to illustrate the proximity and strong links we have with the sea, its environment and our collaborations with fishmongers, fishermen and sustainable fishing practices. Our fresh seafood comes mainly from the French Atlantic, North Sea and French Mediterranean coasts. Our products stand out in their originality, tastes, textures and compositions

f fish from the Baltic Sea or the North Sea, more traditional in Germany.

OysterKluB import in B2B and B2C a range of seasonal products, simple but refined.

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WHAT WE STAND FOR

DURABILITY, TRACEABILITY, FRESHNESS We honor all our maritime references thanks to the use of sustainable, identifiable and seasonal seafood products provided by our mainly French first-time regional partners (no permaculture, no GM fish: label rouge, Ikejame or sustainability certification only..) We work with different French ports in the Atlantic such as: La Cotinière, Ile d'Oléron Brittany and Sète in the Mediterranean Sea. All our fishermen have the MSC certification, Label Rouge, Pavillon France and/or the AB Labels. Each of our partners practice ethical methods by fishing only what is seasonal, avoiding overfishing and being aware of the necessary safeguarding of all fish and shellfish populations.

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OUR OFFER

CATCH OF THE WEEK

We only import fish and seafood that are available on the season and we should always communicate to our customers about the products, how an where it was fished. We favour local and handcraft techniques.

OUR SIGNATURE DISHES Shrimps are organic and come from Madagascar Crabs are cought alive on the Atlantic cost near La Cotiniere Salmon is Label Rouge and come either from France or Scotland Lobsters are also cought alive around Britany (Bretagne) Blue Ling are caught by trawl in the Atlantic Sea from French boat Macquerel are caught around La Cotinière Sardines are caught in Britany Smoked fishes come from Groix Island (North Britanyà

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OUR OYSTERS

Fine de claire - Marennes Oléron - Atlantic Coast From September till May-June

From the world famous Marennes Oléron Oyster range, two types have obtained Label Rouge : The Label Rouge "Fine de Claire" is green, delicate and tender with an earthy taste which blends with the delicate, salty flavour. Its typical colour comes from the presence of a micro-algae from which the oyster takes the emeraude pigment . With high water content, it is particularly popular for lovers of slightly meaty oysters. The Label Rouge "Pousse en Claire", grown at very low density levels has gleaming, ivory flesh, firmer meatier, almost crunchy. This oyster with its dense meat has clearly identifiable specific properties and has long been the preserve of connoisseurs. To guarantee they are not "laiteuses" (milky) and to respect the natural reproduction cycle, they are

nly available on the market from October to May, depending on the product's level of maturity.

Freshness for the consumer - after inspection and grading, the Label Rouge Marennes Oléron

ysters are packed flat in baskets and can be eaten up to at least a week later if kept at a

temperature between 5 and 15°C.

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OUR OYSTERS

Huîtres de Bouzigues - Sète - Méditerannean Sea All year long

Mediterranean shellfish farming was born in Sète in 1875. The absence of tides in the Mediterranean has imposed specific techniques: suspension breeding achieved through "tables" made of rails supporting sleepers and crossed poles. Today 15% of French oyster production comes from Thau lagoon. This variety is called "Bouzigues", one of the smallest and most charming villages in the Thau

basin. Oysters are grown and eaten everywhere in the towns and oyster-farming

villages around the pond, like Meze and Marseillan. With its marbled shell, very serrated, and iodized freshness enhanced with a hint of hazelnut, "the oyster Bouzigues" is a delight for the palate. Generally consumed raw, it can be tasted au gratin, with snail butter or shallot sauce and white wine.