The seafood marketed in Trouville-sur-Mer in the Calvados department gives pride of place to the Norman species. It offers a large exposure to the mollusks produced in the Saint-Vaast-la-Hougue basin, the oldest oyster farming basin in Normandy. Raised in the open sea, these oysters benefit from the strongest tides in Europe and largely supply the 16,000 tons of Normandy's annual production. Isigny oysters are so-called special oysters because of their relatively high flesh/shell ratio. They are raised in the Baie d'Isigny in pockets placed on tables located in the open sea at height. As for the Belles d'Utah from Utah Beach, they are fed by abundant plankton at a fair distance from the Baie des Veys and are much more fleshy than the oysters produced on the west coast of Cotentin.