The well-known Dutch flat oyster is back, with its characteristic round, flat shape. In the 1950s and early 1960s, this oyster was flown to true enthusiasts and connoisseurs around the world. However, during the harsh winter of 1963 almost all flat oysters were frozen to death and disappeared. After many setbacks and years of scarcity, this oyster has now recovered and the population is growing. Breeding Dutch Imperial oysters requires a lot of attention and care from the farmer; it is only suitable for consumption after 3 to 6 years. The Dutch Imperial brand is a selection of the best flat oysters from our breeding grounds in Dutch waters.
The Dutch imperial is known for its exceptional quality, selection and exclusivity.
The Netherlands. For the cultivation of the Dutch Imperial oysters, oyster farm the Oesterij has access to 150 hectares of oyster farming grounds in Lake Grevelingen and the Eastern Scheldt. De Grevelingen is known as the largest saltwater lake in Europe. Since 2003, it has been a designated ‘Natura 2000’ area, protected by the Dutch government. The Oosterschelde (National Park) is a sea arm in the province of Zeeland. Strict regulations and checks by the Dutch government make both these areas one of Europe's cleanest and most nutrient-rich breeding grounds.
Bottom culture. The Dutch Imperial oyster needs peace and quiet, cannot stand frost and is therefore cultivated in deeper farms that do not become dry.
Unique, complex taste for the true oyster-lover and connoisseur. Creamy, powerful with a long-lasting aftertaste.
|Season||The Dutch Imperial is available from mid-September to the end of May, depending on the water temperature and quality.|
|6/0 +||110+ grams|
The Farmer 'Oesterij'
The Dhooge family have specialised in the growing of crustaceans and shellfish since 1906. Their business “de Oesterij” is established in Yerseke in the Dutch Province of Zeeland and their growing beds are in the Netherlands' Oosterschelde, Grevelingenmeer and Waddenzee waters.
The Dhooge family specialise in the growing of crustaceans and shellfish. The business is currently in the hands of the fourth generation: brothers Jurrie, Gerrie & Jean. The Dhooge family are absolutely committed to delivering the highest quality products in a sustainable way. Long-term cooperation with customers and chefs is an essential component of this. For this reason, the family is more than pleased to welcome potential customers, chefs and hotel & catering schools to the Oesterij, where they have set up an information centre on the growing of oysters and mussels at the historic oyster beds. Alongside tours on land and on the water, here you can also taste their range of fresh oysters and mussels.
Meet a few of our oysters
Fine de Claire
The Fine de Claire is a well-known French oyster that has undergone its last 'affinage' (ripening process) in the 'claires' on the Atlantic coast of France. These exceptional claires, which are connected to the open sea, are shallow closable basins. The affinage in these claires gives these oysters a stronger, slightly sweeter taste. The Fine de Claire has a meat percentage of between 6.5 and 10.5%.
These beautiful, full specials are grown on the west coast of Ireland near Cromane: an area known worldwide for its high-quality, lovely full creamy oysters. The Oisri oyster has stunningly colourful striped shells with a pearly white interior and an impressively deep cup and uniform shape due to the regular hands-on approach by the local Irish fishermen. The taste can be described as green apple and cucumber with a hint of salted hazelnuts. Sweet as well as salty.
Wild Atlantic Oyster is the brand representing all 4 oyster producers in Sligo Bay, on Ireland’s North West coast. The current generation of farmers have a combined experience of shellfish farming going back over ninety years, and they apply their knowledge and skills daily to nurture their oysters to maturity, producing a superb quality and flavour in a finely shaped shell.