“Les Creuses” une, deux, troix, (the sizes) the best oysters in the world. Yes, even better then the New Zealand oysters. Oh my god, this is so sad.
Baby oysters are dying in their millions along the French coast from Normandy to the Mediterranean, puzzling scientists and plunging France’s shellfish industry into crisis.
On some parts of the Norman and Mediterranean coast, the entire one-year-old “class” of juvenile oysters, due to be eaten by Christmas 2009, has died in the space of a few days.
A number of theories have been put forward by marine biologists and oyster farmers, mostly linked to a slight rise in the temperature of the seas around western Europe this summer. Has some form of toxic algae reached French waters? If so, why are adolescent and adult oysters apparently unaffected? Are rapid changes in water temperature damaging to baby oysters? If so, why are some oyster parcs, or beds, devastated while others nearby are relatively immune?
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