Salt Pond

Oysters are finished in “claires,” walled, rectangular pools built into the intertidal zone that retain their water at low tide. This is done only in France. Given an extraordinary amount of space from each other, and feeding on the phytoplankton that multiplies in the warm pools at low tide, the oysters grow exceptionally fat and rich. Depending on the species of plankton in the pools, they sometimes turn green in the gills.