L'Ostendaise, a Pearl Among Oysters
Author: Erik Verdonck / Published: 2013-04-09 09:38:09 +0200 / Last Updated: over 4 years ago
OSTEND - The Ostend sluice basin otherwise known as "de Spuikom" is home to oyster farming and to the legendary 'Ostendaise', which was once served at the court of the Russian czar.
During the season and with a lot of luck you can find Ostend’s flat, deep oysters on menus on the coast and in the local supermarkets. They are known to have a lovely fleshy taste, milder and less salty.
If the Czars even used to ship them by train from Ostend to Russia we have more than enough reason to search out the true Belgian oyster.
Jacky Puystjens receives me in a former brick works next to Ostend’s sluice basin. “Clay used to be treated here,” Jacky explains. “The bricks were used for the seawall. ” He has been farming oysters for 13 years in the waters on his doorstep.
“The water is rich in phytoplankton which makes it highly suitable for farming oysters,” Jacky tells us.
“What’s more, the water quality is excellent. We always get an A-rating. Lift the oysters from the water and you can eat them straight away!” Jacky works with Ghent university to ensure the water quality.
The basin is connected to the sea, but the supply of fresh water from inland can be regulated, which produces the typical taste during ageing.
“We now mainly farm hollow oysters,” Jacky continues. “In the 1970s, the flat ones were affected by disease and largely disappeared from Europe.
They were replaced with imported Japanese oysters. Besides, flat oysters are not adjusting very well to global warming.”
The farmer sows the oyster seeds at the bottom of the sluice basin. The oysters will grow for up to two years, until the shell has sufficient strength. They are farmed on sticks or in cages. “However, this will always remain an exclusive product,” he adds. “Flat oysters cost two to three times as much as hollow ones.”
He compares the financial returns on oysters to those for mussels, although oysters require more attention. “At low tide, we regularly check the quality,” Jacky explains. His personal preference is for the flat, which has a firmer flesh.
The greatest demand for oysters is during the festive season. “This accounts for 60% of our turnover,” Jacky says. “Unfortunately, Brussels is more oriented to Paris than towards Ostend. Also, we have the drawback of our geographical location where the Belgian market is concerned.
Thus, you are more likely to encounter oysters from Dutch Zeeland or from France on the menu or in-store in most of the country.”
When are oysters at their best? At the end of spring, in April to June and in the autumn, from September to November, after they have seeded. During the seeding period they have a milky texture.
Jacky currently harvests 20 tonnes per year, but feels that the basin has a bio-capacity of 600 tonnes. He’s already harbouring dreams of expanding the aquaculture, to produce not just oysters but also cockles and fish.
Oysters remain a difficult product. You either like them or you don’t. Only one in ten Belgians will eat oysters. Jacky is tasting one. “The oyster has to have a fresh smell and its flesh must be beautifully white without a milky sheen,” he explains.
We have obtained our own supplies and are getting a golden goodbye tip. “Oysters will keep in the fridge for up to eight days.” We doubt we will wait that long.
'Oostende Oysters & More'
A visit and tasting tour (glass of wine + three oysters) costs about 10 euros per person. There's also a B&B and a wellness (scheduled to open in April 2013).
More info at:
Plans are underway for a walking route around the Ostend basin. The path will wind its way along ‘slikke’ (the areas that are flooded twice a day), ‘schorre’ (areas flooded at high tide only), a park and the Oesterput restaurant.
Ostend Blog Posts
OSTEND - For the last weekend of August, Ostend moves its location to the shores of the ‘beer sea’ as Belgian breweries, local restaurants and food trucks pull out all the stops for the annual North S ... [ read more ]
OSTEND - A cosy, relaxed atmosphere and happy expressions on the faces of beer lovers from all around the world greet me. This is, above all else, what strikes me when I visit the first ever North Sea ... [ read more ]
OSTEND/OOSTENDE - We witnessed it with our own eyes. There was more than just one solitary message in a bottle washed up on Ostend beach. Far more than that... an entire armada of bottles came ashore, ... [ read more ]
OSTEND – The queen of Belgian seaside resorts does not have an immediate association with beer as far as your average beer lover and tourist are concerned. Nevertheless, it was in this city that ‘De ... [ read more ]
OSTEND - Ostend is one of those places that keeps having to reinvent itself. Blame those tides. Not those plying the beach, though – those of history. © CATS ... [ read more ]
You must be logged in to leave a comment
OSTEND - After five years of renovations the old post office will open on the 21st of December as the city’s cultural centre. The name of the new centre is Cultuurcentrum de Grote Post, which translates literally as ‘Cul... [ more ]
OSTEND - The former sail-trainer, the Mercator, is moored as a floating museum. Mercatordok Oostende, between the city hall and railway station, is the location. She was designed by Adrian der Gerlache for the merchant f... [ more ]
OSTEND – In the winter, on the run up to the Christmas period, many towns and villages across Belgium host a Christmas market and install a temporary ice rink too. On the 30th of November, as they have for several years ... [ more ]
OSTEND – At the moment the city by the sea doesn’t have an observatory but it has now been officially announced that Ostend will build a completely new building to house one by 2015. The building will be integrated into ... [ more ]
OSTEND - We have been waxing lyrical, okay perhaps once too often about Stille Nacht (Silent Night), the (in our humble opinion) superb Christmas beer from the Dolle Brouwers in Esen, Diksmuide (not to be confused with <... [ more ]
Café Manuscript has been a landmark in Ostend, and far beyond, for over 20 years. This brown café with its fantastic atmosphere – known for its live performances, music and superb... [ more ]
Beer Tourism Newsletter Signup
Enter your name and email address on the right and click "SignUp" to join.