Oysters

The Pacific oyster (Crassostrea gigas) is a giant among oysters, as the Latin species name indicates. On average, the shell is about 20 cm in length, but it can grow up to 40 cm. Individual oysters can reach an age of 30 years. The species is extremely hardy because it tolerates water temperatures ranging from - 5°C up to + 40°C. This tolerance to large temperature fluctuations has contributed to the species' worldwide distribution. It originates from the Asian Pacific coast, but has spread to several continents where it now thrives. Pacific oysters feed by filtering seawater for microscopic planktonic algae. Studies have shown that a Pacific oyster is able to filter 12 litres of seawater per hour and as the nutrient content of the Wadden Sea is high, oysters grow rapidly here.

The Pacific oyster, unsurprisingly, originates from the Pacific Ocean and came to Europe after the European oyster (Ostrea edulis) became extinct due to disease and possibly due to changing currents. In the 1960s, Pacific oysters began to be imported from Japan to Europe. It had proven resistant to the disease attacks that the European oyster was suffering from. The first releases for farming took place in France and the Netherlands between 1964 and 1969. The idea then spread and to start oyster production on Rømø, Pacific oysters were released in cages in the Danish part of the Wadden Sea in 1983. The cages were intended to limit the spread of the species in the Wadden Sea, but as we all know, they didn't succeed. In the early 1990s, the first 'wild' Pacific oysters were found in the area, and since then they have only spread further.

The oysters gather in large oyster beds, which act as large reefs. The beds serve as good hiding places for some of the smaller animal species on the seabed, such as crabs and starfish. Because these species have good places to hide from predators, the population increases, leading to increased pressure on their prey. Pacific oysters also establish themselves on top of existing blue mussel beds, and since Pacific oysters feed on the same food as blue mussels, conditions for them also deteriorate. This means that bird species such as eider ducks, oystercatchers and herring gulls, which primarily feed on mussels, will find it harder to find food. In this way, Pacific oysters can indirectly contribute to shifting the balance of the food chain in the Wadden Sea.

Every year, Denmark's Oyster Festival is organised - a culinary festival held on Rømø. Here you can experience the country's fastest oyster openers at the Danish Oyster Cup, see who is crowned the world's best oyster at the Oyster Grand Prix and taste when star chefs compete in the Oyster Chef of the Year competition.

Oysters can be prepared in many ways. Au naturel where you open your oyster, squeeze some lemon over it and slurp it up. Marinated with lime and a little chilli. Or au gratin - preferably with a little cream and lightly toasted diced bacon. Get inspired on the oyster festival website, where you'll find lots of exciting oyster recipes and much more!

If you don't want to pick oysters yourself, but would like to taste the delicious food, you'll find lots of exciting experiences at KultuNaut. For example, oyster tasting with bubbles, oyster grilling and much more. The range of experiences varies according to the season.