The oyster is a bivalve mollusc with a soft body protected by 2 shells; living on a hard substrate, this hermetic protection is essential to its survival. It feeds by filtering seawater and extracting microalgae called phytoplankton.

Oyster farming takes 2 to 4 years for them to reach the market size of 30 grams. In France, hollow and flat oysters are marketed and can be sold certified according to their place of production - for example: PGI (protected geographical indication) or for a particular taste: Label Rouge.

In summer, oysters that are hermaphrodites (sex changes according to the seasons to ensure their survival) will reproduce. After a few weeks of drifting with the currents, the oyster larvae develops and attaches itself to a support. When the larva is hooked, it turns into the spat.

The scallop is a living mollusc that is buried several tens of meters under the sandy bottom. This filter-feeding animal feeds on plankton.

Fishing is regulated in France; the minimum authorised size is between 10 and 11 cm depending on the fishing areas and it can be sold certified: Red Label and MSC.