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Tarbouriech oysters Stock Photos and Images

(22)See tarbouriech oysters stock video clips

Tarbouriech oysters Stock Photos and Images

Processing of freshly fished Tarbouriech oysters from the Étang de Thau, France Stock Photo
RF2JG0JTJ–Processing of freshly fished Tarbouriech oysters from the Étang de Thau, France
Tarbouriech oysters in the Étang de Thau. When the oysters are large enough, they are fixed to a line with cement Stock Photo
RF2JG0JTR–Tarbouriech oysters in the Étang de Thau. When the oysters are large enough, they are fixed to a line with cement
Processing of freshly fished Tarbouriech oysters from the Étang de Thau, France. The oysters are refined immediately after harvesting for a few days in a clarifier with bubbling diluted salt water Stock Photo
RF2JG0JTX–Processing of freshly fished Tarbouriech oysters from the Étang de Thau, France. The oysters are refined immediately after harvesting for a few days in a clarifier with bubbling diluted salt water
The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours Stock Photo
RF2JG0JY2–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours
The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours Stock Photo
RF2JG0JRB–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours
The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours Stock Photo
RF2JG0JXP–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours
The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours Stock Photo
RF2JG0JYC–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours
The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours Stock Photo
RF2JG0JXE–The banks of Tarbouriech oysters in the Étang de Thau simulate high and low tides as motors powered by solar and wind energy pull the oysters out of the water every 6 hours and submerge them again after another 6 hours
The shell of the Tarbouriech oyster is light and slightly pink. The oyster meat is easy to peel off Stock Photo
RF2JG0K01–The shell of the Tarbouriech oyster is light and slightly pink. The oyster meat is easy to peel off
The oysters with thick shell and immaculate nacre are perfect for a gratin with bread crumbs, mint, verven oil, lemon and orange zest at the beach pavilion Le St Pierre Tarbouriech Stock Photo
RF2JG0K45–The oysters with thick shell and immaculate nacre are perfect for a gratin with bread crumbs, mint, verven oil, lemon and orange zest at the beach pavilion Le St Pierre Tarbouriech
In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh Stock Photo
RF2JG0K3N–In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh
In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh Stock Photo
RF2JG0JYX–In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh
In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh Stock Photo
RF2JG0K43–In the beach pavilion Tarbouriech Le St Barth large quantities of oysters are eaten fresh
Oyster platter with seafood at the beach pavilion Le St Pierre Tarbouriech Stock Photo
RF2JG0K3F–Oyster platter with seafood at the beach pavilion Le St Pierre Tarbouriech
Oyster platter with seafood at the beach pavilion Le St Pierre Tarbouriech. Behind the lagoon lies the town of Sète Stock Photo
RF2JG0K3K–Oyster platter with seafood at the beach pavilion Le St Pierre Tarbouriech. Behind the lagoon lies the town of Sète
Florent Tarbouriech (r.) in conversation with food journalist Angela Berg at Le St Pierre Tarbouriech beach pavilion Stock Photo
RF2JG0K3T–Florent Tarbouriech (r.) in conversation with food journalist Angela Berg at Le St Pierre Tarbouriech beach pavilion
Florent Tarbouriech (r.) in conversation with food journalist Angela Berg at Le St Pierre Tarbouriech beach pavilion Stock Photo
RF2JG0K4C–Florent Tarbouriech (r.) in conversation with food journalist Angela Berg at Le St Pierre Tarbouriech beach pavilion
Fixed to a line with cement, the oysters quickly gain size in the nutrient-rich waters of Étang de Thau Stock Photo
RF2JG0JYM–Fixed to a line with cement, the oysters quickly gain size in the nutrient-rich waters of Étang de Thau
First, the young cultured oysters grow in a net in which they are pulled into the air for three hours after six hours in the water Stock Photo
RF2JG0JT8–First, the young cultured oysters grow in a net in which they are pulled into the air for three hours after six hours in the water
At the banks Étang de Thau oysters hang on ropes and are dipped twice a day for six hours in four meters deep water Stock Photo
RF2JG0JTM–At the banks Étang de Thau oysters hang on ropes and are dipped twice a day for six hours in four meters deep water
At the banks Étang de Thau oysters hang on ropes and are dipped several times a day for six hours in four meters deep water Stock Photo
RF2JG0JRH–At the banks Étang de Thau oysters hang on ropes and are dipped several times a day for six hours in four meters deep water
In the warm Mediterranean climate and the nutrient-rich waters of Étang de Thau, oysters grow rapidly. The lagoon has numerous freshwater tributaries. Therefore, the water and also the oysters here are not as salty as directly in the Mediterranean Sea Stock Photo
RF2JG0JXG–In the warm Mediterranean climate and the nutrient-rich waters of Étang de Thau, oysters grow rapidly. The lagoon has numerous freshwater tributaries. Therefore, the water and also the oysters here are not as salty as directly in the Mediterranean Sea
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