Belon oyster
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Belon oyster, Ostrea edulis, is a species of oyster from Brittany, France with a metallic flavor that is considered excellent for eating raw on the half shell. It ranges from 1½ to 3½ inches across. Although originally from France, it is now being aqricultured in California, Maine, and Washington. Also called the European flat oyster and mud oyster. This species, estuary of the Bélon River in southern Brittany, France, once dominated European oyster production but disease has sharply reduced their harvests. Today, the hardier Pacific accounts for more than 75 percent of Europe’s oyster production. (Bélon is the name of a region in France where they are grown). U.S. oyster growers farm Belons in small quantities on both coasts. They are prized for their unique tannic seawater flavor (some say they are dry and metallic), and sell for a substantial premium—two or three times the price of the far more plentiful Pacific oysters. The Belon has an AOC classification. Some oyster farmers in Maine are cultivating what are sold as “Belon” oysters. This is incorrect and illegal: Only oysters harvested from the Bélon River in Brittany, France can be called Bélon oysters. You can’t call a Bordeaux blend wine made in America “Bordeaux.” These oysters can properly be called European oysters or flat oysters, but “Bélon” has the world-famous name. Even flat oysters grown elsewhere in France cannot be called “Bélon,” but are called “plate,” the French word for flat. Feel free to correct your purveyor. However incorrectly named, the Maine flat oysters are a perfectly fine product, with a tangy, metallic flavor.
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