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An oyster farming tradition since the 17th century
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The bay between the island of Tatihou and Saint-Vaast-La-Hougue can be crossed on dry ground when the tidal coefficient reaches 70. One can then see dozens of oyster rows fixed in pockets on small aligned tables. The island exerts an influence that attracts the phytoplankton feeding them. Oyster farming has been practiced in the region since the 17th century, and its development has intensified since 1880. The Normandy coast is particularly conducive due to its high tides, and the oysters produced in the region are farmed for about 30 months.
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