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Etang de Thau
Home - Tourism - The coast - Thau

Aound the Thau Lagoon

Those who have witnessed the winds raise real tempests over the Thau lagoon, sometimes with levels that resemble tides , will not be surprised to hear people talk about this body of water as if it were the sea.
The development of the oyster and mussel farming industry have fortunately not destroyed the authenticity of this region .One can still admire the picturesque sights of fishermen's boats and the old salt pits which glisten at sun rise.Salt pits which are set against the practically uninhabited narrow off- shore strip on which the Listel vineyards are cultivated.

Salt, as an essential product has been an influencing factor in the peopling of the shores; the Bassin de Thau , like the the neighbouring lagoons of the Languedoc region , enjoyed precocious settlements as of the neolithic age.

 
The peasants of the sea

Conchyliculture is the breeding of shellfish, notably oysters and mussels for consumption.The workers in this industry can be referred to as the peasants of the sea.The concessions given them represent their meadows or lands, and the flat -bottomed boats , their tractors. Foot-paths are represented by the canals marking a perimeter of four concessions. Each concession consists of four areas measuring 600sq meters to be exploited.

These areas form a grid of poles on which the shellfishes are suspended and submerged in water so that they can develop.

Mussels and oysters of the Bassin de Thau
  For oysters : after 9-10 months they are taken out of the water to be sorted. They are then put back into the water. They will grow up to their maturity (18-24 months).

For mussels : the operation of sorting occurs 4-6 months after the start of the breeding. This operation is repeated several times until the mussels are ready to be put on the market.

People have been fond of raw shellfish since Antiquity. During Renaissance, people used to drink Picpoul De Pinet (an excellent white wine) with their raw shellfish.The shellfish of the Bassin de Thau bred since the last century gave birth to a new gastronomy which is today appreciated not only in our region but also nationally.

 


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