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Oysters

Cultivation

Just like with mussels, we have two different farming methods for oysters: bottom culture and table culture. Traditionally, lime-coated roof tiles were placed on the seabed. Oyster larvae would attach themselves to these tiles and grow into mature oysters. Nowadays, the roof tiles have been replaced by mussel shells. Another, more modern method of farming involves using oyster seed from hatcheries. These hatcheries simulate optimal conditions for the oysters, and through selection, triploid oysters are cultivated. Triploid oysters are hybrids, do not reproduce, and are therefore available year-round. Oyster farmers, including ourselves, purchase the oyster seed and place it in bags that are set on tables in the sea. With this method, the oysters are much less affected by natural predators and have ideal conditions to grow. Our La Zélandaise and Summer Oysters are cultivated using this technique.
Yerseke is the shellfish hub of Europe, a status it has held since around 1870, when the invention of oyster pits revolutionized the industry. This innovation allowed farmers and traders to keep harvested oysters onshore for extended periods. Initially, this was primarily for the Zeeland flat oyster. However, after the severe frost of 1963 and the oyster virus outbreak in the 1980s, the population of the Zeeland flat oyster nearly vanished, paving the way for the rise of the creuse oyster. Today, the Zeeland flat oyster is thriving again, and Krijn Verwijs offers both types of oysters. Krijn Verwijs sources oysters from the Oosterschelde, the Grevelingenmeer, Ireland, and France. These oysters come partly from our own cultivation areas and partly from other renowned oyster farmers. Thanks to exclusive partnerships, solid agreements, and high-quality standards, we are assured of delicious oysters all year round. After harvesting, the oysters are brought to Krijn Verwijs' depuration and purification center. Here, we have indoor, fully controlled oyster pits with purified Oosterschelde water. The constant water quality and conditions provide an optimal environment for the purification of the oysters, where they remain for a minimum of 24 hours.

Processing

Topline

La Zélandaise
Heritage
Supreme
Our farmer, Hans Nelis, cultivates our La Zélandaise oysters with great care and love. These oysters are grown in special bags on tables. La Zélandaise is a creuse oyster from the same family as Irish or French oysters but is raised in the waters of Zeeland. The organization Gault&Millau selected our La Zélandaise as Oyster of the Year! Marc Declerck, CEO of Gault&Millau, explains why this oyster has been awarded the "Selected by Gault&Millau" quality label: “This oyster is a creuse, but due to its creaminess and well-balanced saltiness, it offers a finesse that is more reminiscent of the Zeeland flat oyster than a traditional cupped oyster. A fine, nutty finish completes the experience perfectly.” Curious about where these oysters grow? We recently visited the site again to take a closer look at this exceptional product.
Buy your La Zélandaise here
In 1880, our great-great-grandfather Pieter Verwijs began cultivating flat oysters. The flat oyster is a true delicacy and a purely Zeeland product. Our Heritage oyster is grown on plots that have been in the Verwijs family for 140 years, making this oyster truly part of our heritage. The Zeeland flat oyster is a slow grower, which makes it quite rare and not available year-round.
Buy your Heritage oysters here
The Supreme is our top oyster from Ireland. Cultivated in the stunning bays of Kerry, famous for "The Ring of Kerry," there is only one farmer who grows this product in that area. This makes the oyster both unique and scarce. The oysters are grown on tables, as is customary in Ireland. Over three to four years, the Irish Supreme matures into an exceptional oyster with an excellent meat weight and a slightly sweet flavor. We select only the finest oysters from this cultivation. That's why they bear the name: Supreme.
Buy your Supreme here
mosselen

Expert

Flat oysters
Oysrí
The flat oyster grows slowly and reproduces at a slow pace, making it a special product. The flavor of the salty water is deeply absorbed into the oyster, resulting in a rich, full taste. The flat oyster is a true seasonal delicacy, typically available from September to March.
Buy your flat oysters here
Oysters
The Oysrí is the rock star among our oysters. It is cultivated in the fresh, clean, and green Dungarvan Bay, where it grows into a salty and rugged oyster. The name Oysrí comes from the Celtic word for oyster, "oisrí." The Oysrí has been farmed in this area for centuries, making it a beautiful product with a rich history.
Buy your Oysrí here
Oysters
Oesters fines
Oysters

Regular

Krijn
Claire
Fines
Our Krijn is cultivated in the same waters where Pieter Verwijs began in 1880. His grandson Krijn continued the business independently and expanded it. Our Zeeland creuse, Krijn, is a tribute to him.
Buy your Krijn here
Oysters
The Claire is our French creuse. It is cultivated in the fresh, pure waters of the French coast. This is a beautifully plump oyster with a slightly sweet flavor and a touch less saltiness than our robust Zeeland oyster, Krijn.
Buy your Claire here
Oysters
The Irish Fines are harvested in various areas, each with its own unique dynamics. The cool waters ensure that this hardy oyster, grown on tables, develops into a product with an exciting yet exceptionally refined flavor.
Buy your Fines here
Oysters

Need inspiration?

Chef rens’s roasted La Zélandaise oyster with kiwi

Chef Rens developed a 3-course menu for the holidays. As the first in the trilogy, this roasted La Zélandaise is the perfect appetizer. Surprising and refined: roasted La Zélandaise oyster with kiwi gel, smoked vinaigrette, and wasabi crunch. This flavor explosion combines the briny oyster with kiwi and smoked flavors. Chef Rens explains step by step how to impress your guests with this unique dish!

Oyster with avocado and basil

The soft avocado basil cream lets the briny oyster shine!

Aguachile with oyster

Aguachile resembles tiger's milk but is slightly different. The concept is similar, with the fish cooking in the aguachile. To avoid overpowering the dish, we used less aguachile. The oyster remains uncooked and is eaten raw!

Fresh summer oyster

Delicious refreshing summer oysters - Granny Smith apple, cucumber, lemon juice and zest, paired with La Zélandaise or SOL oysters.

Rens’ roasted Oysrí oyster with oyster cream

Charred Oysrí Oyster | parsley white wine sauce | oyster cream | caviar | wasabi crunch by @chef.rens Challenging recipes are @chef.rens's specialty! Ready to put your skills to the test? Check out his Instagram Reel where he demonstrates the entire recipe!

Oysters Guinness Granita

Oysters with Guinness Granita. Typically, oysters are served on ice, but in this recipe, the ice is on top of the oyster itself. It doesn’t get more Irish than this!

Fried oysters

Warm, comforting, and visually appealing! Fried oysters make a delightful appetizer.

Asian oysters

Asian oysters with soy sauce and ginger syrup. Ginger syrup is milder and sweeter than fresh ginger. The salty soy, sour lemon, sweet ginger, and briny oyster together create a flavor explosion!

Autumn oyster

Creating warmth on bleak days: that's what you do with this appetiser

Oysters with breadcrumbs

Parsley, garlic, bread, oysters... The crispy bread adds a delightful balance to the soft, briny oyster. Plus, if opening the oysters proves challenging, you can easily cover it up with the bread crumbs!
Check out all recipes
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