The oysters
Wild Wad Oysters
In the north of the Netherlands lies the Waddensea. This is a unique natural area, which is protected and part of UNESCO world heritage.
In the north of the Netherlands lies the Waddensea, a unique natural area that is part of UNESCO World Heritage. Salt water from the North Sea and fresh water from the rivers and lakes flow together in this coastal area sheltered by the islands. The water quality is fantastic and there is much plankton for the oysters to feed on, which is a reason they are a lot bigger and meatier compared to a farmed oyster. The oysters grow mostly on sandbanks that are above the water when it is low tide, what makes it easier to collect them. The area is protected and the oysters can only be picked by hand and a permit is needed. The oysters have firm meat and the pure taste of the Wadden: a saline sweetness, full and round and not too salty.


Wild oysters don't need any supplements or human interference and don't pollute the environment like livestock does. Oysters filter the water they live in and can only survive under good conditions, why it's important to be aware of where oysters come from. The water of the Waddensea is monitored several moments per week to make sure the water quality is sufficient. In addition to (most) farmed oysters, the wild oysters reproduce naturally and have a way stronger muscle to keep the shells shut. This makes them hard to shuck, but the reward is that much better with a firm and tasty big oyster inside. Oysters are a very sustainable source of essential micro nutrients, such as:

  1.     Vitamin B12
  2.     Vitamin D
  3.     Iron
  4.     Magnesium
  5.     Zinc
  6.     Copper
  7.     Manganese
  8.     Selenium



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The Oyster Collectors

Good friends called 'de Goede Vissers' pick the oysters. Often they go out to harvest oysters, scrape off the sea pox and ensure they are cleansed and ready for transport.
Their goal is to preserve the environment and work with sustainable products and goods. In the summer season it is possible to join them for a fishing adventure or go along to the oyster plate and experience the oyster picking process yourself.
To eat the oysters
 
Oysters have a different flavor from every region they grow. I personally recommend to eat the first oyster naked, without any topping, to experience the pure flavor. For the next oysters it can be nice to add some lemon, lime, tabasco or an other topping. The traditional way to eat an oyster is to slurp it straight from the shell, with the water as well. I always make sure to cut the oyster loose, so it will slide down easily from the shell.
It is old tradition that oysters could only be eaten when the 'r' is in the month. This comes from transportation issues, because in the old days oysters would be on the road for several hours to even days, without any cooling. Usually when the 'r' is in the month, it is quite warm and the further one is from the coast, the longer it would take for the oysters to arrive, so in the past they would often be spoiled before arriving. Nowadays with refrigerated transport and trucks this is no longer an issue and oyster can be eaten throughout the entire year. Oysters reproduce in the summer and are normally a bit creamier and fatter, but they can still be eaten and it does not bring any risk along.
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