The main difference between a Creuse oyster and a Flat oyster is in their appearance , taste and texture .

Here are the main differences between both oyster types:

Appearance:

• Creuse oyster: has a convex shell with an irregular shape. The shell often has a rougher texture and can vary in color.
• Flat oyster: has a nice round shell with a slight convexity, and a not too rough surface.

Taste and texture:

• Creuse oyster: The creuse oyster has a full and powerful taste. They have a firmer texture and an intense salty taste.
• Flat oyster: has a delicate and refined taste. They have a smooth, creamy texture with a subtle salty and nutty flavour.

Wild oysters come from the natural environment and grow up in the sea, while farmed oysters are specifically grown by humans in controlled conditions.

Farmed oysters are selected and farmed to achieve a desired size, shape and flavor, while wild oysters grow naturally and slowly.

Farmed oysters are available year-round, while wild oyster availability can vary.

The months with the letter "r" in them. Oysters are traditionally not harvested in the months without an "r" (May, June, July, and August) because this is the time when oysters reproduce and may be in less than optimal condition. In addition, the warmer temperatures during those months can affect the quality and taste of the oysters.

Whether you want to eat your oyster raw or au gratin depends on your personal preference.

If you want to experience the pure taste of the oyster, choose a raw oyster. If you want to enrich the oyster with taste and texture, an oyster au gratin is a good choice.

It's always fun to try out both preparation methods and discover what you like best!

1. Take an oyster knife and hold the oyster firmly with a hand towel, tea towel or dishcloth to protect your hands.
2. Find the pivot point on the back of the oyster shell. Insert the blade tip into the hinge point and apply gentle but firm pressure to insert the blade about 1-2 cm into the oyster.
3. Wiggle the blade up and down to jack the shell open.
4. Once the shell has opened, gently scrape the inside of the top shell to cut the muscle loose.
5. Remove the top shell.
6. Now scrape along the inside of the bottom shell to cut that muscle loose as well.
7. Remove any small pieces of shell or sand from the oyster.
8. Ready to eat! Bring the oyster to your mouth and let it slide into your mouth.
9. Enjoy the unique taste and texture of the Zeeland ACE oyster!

1. Take an oyster knife and hold the oyster firmly with a hand towel, tea towel or dishcloth to protect your hands.
2. Find the pivot point on the back of the oyster shell. Insert the blade tip into the hinge point and apply gentle but firm pressure to insert the blade about 1-2 cm into the oyster.
3. Wiggle the blade up and down to jack the shell open.
4. Once the shell has opened, gently scrape the inside of the top shell to cut the muscle loose.
5. Remove the top shell.
6. Now scrape along the inside of the bottom shell to cut that muscle loose as well.
7. Remove any small pieces of shell or sand from the oyster.