Wild Wad Oysters
In the north of the Netherlands lies the Waddensea. This is a unique natural area, which is protected and part of
UNESCO world heritage.
Salt water from the North Sea and fresh water from the rivers and lakes flow together in this coastal area sheltered by the islands. The water quality is outstanding and there is much plankton for the oysters to feed on, which is a reason they are a lot bigger and meatier compared to farmed oysters. The oysters grow mostly on sandbanks that are above the water when it is low tide, what makes it easier to collect them. The area is protected and the oysters can only be picked by hand and a permit is needed. The oysters have firm meat and the pure taste of the Wadden: a saline sweetness, full and round and not too salty.
Wild oysters don't need any supplements or human interference and don't pollute the environment like livestock does. Oysters filter the water they live in and can only survive under good conditions, why it's important to be aware of where oysters come from. The water of the Waddensea is monitored several moments per week to make sure the water quality is sufficient. As opposed to (most) farmed oysters, the wild oysters reproduce naturally and have a much stronger muscle to keep the shells shut. This makes them hard to shuck, but the reward is that much better with a firm and tasty big oyster inside. Oysters are a very sustainable source of essential micro nutrients, such as:
- Vitamin B12
- Vitamin D
- Iron
- Magnesium
- Zinc
- Copper
- Manganese
- Selenium
The Oyster Collectors
Jan and Barbara Geertsema, founders of 'de Goede Vissers', both have a permit to collect the oysters. Once or twice a week they go to an oyster plate to harvest. The oysters are then brought to shore where the barnacles are scraped off. After this they are sorted by size and put in big basins to ensure they are cleansed and ready for transport.
The goal of Jan and Barbara is to preserve the environment and work with sustainable products and goods. In the summer season it is possible to join them for a fishing adventure or go along to the oyster plate and experience the oyster picking process yourself.
FAQs
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When is the best time to eat oysters?
The prime season for oysters is from September to April. During these months, they are plump and flavorful, making them perfect for enjoying raw. It is however a myth that oysters can't be eaten when the "r" is not in the month, they have to be fresh and can be enjoyed the whole year around, also in the summer.
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How should I eat them?
We recommend enjoying our oysters fresh and raw from the shell. To experience the best taste the first oyster should be eaten naked, without any topping. A squeeze of lemon or a dash of tabasco sauce can be added for the next and enhances their natural flavors beautifully.
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What makes our oysters special?
Our oysters are wild-caught from the pristine waters of the Wadden Sea, ensuring a natural and authentic taste that you won't find anywhere else. The oysters have firm meat and the pure taste of the Wadden: a saline sweetness, full and round and not too salty.
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Can I buy them closed?
Yes! You can purchase our oysters closed, or you can join us for a unique experience where we shuck them open right on location. It is recommended to have experience with shucking these oysters, since they are a lot tougher to handle than farmed oysters.
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Why choose Shuck 'n Roll?
We pride ourselves on offering the freshest, wild oysters, ensuring that every bite is a taste of the best the sea has to offer. Our passion, experience and commitment to quality and sustainability sets us apart.
Taste the Freshness
Experience the unparalleled flavor of our wild Dutch oysters, harvested at any time of year. Enjoy them fresh and raw for a true taste of the Wadden Sea.
