Yerseke, a village on the Oosterschelde in the Netherlands, is renowned for its high-quality oysters. These oysters have been cultivated and harvested for centuries using a combination of traditional and modern methods. The cultivation begins with oyster spat, which is placed on oyster beds or in oyster bags. After two to four years, the mature oysters are harvested with respect for the environment.

After harvesting, the oysters are washed, sorted, and kept in tanks for a few days to filter out the sand. Oysters from Yerseke are known for their excellent taste, sustainable farming methods, health benefits, and culinary value. They also contribute to the local economy by providing employment. These oysters are an example of sustainable aquaculture and are appreciated worldwide.

Freezing oysters with nitrogen gas is a method used to preserve the freshness, flavor, and texture of oysters. The process is as follows:

1. Preparation: Select fresh, live oysters and clean them thoroughly.
2. Pre-freezing: Place the oysters separately on a rack or tray.
3. Rapid Freezing: On the trays, quickly freeze the oysters with nitrogen gas (-120°C) to rapidly freeze them and minimize ice crystal formation.
4. Half-Shell Oysters: Because they are frozen quickly, it is easier to open the oysters and prepare them either as raw or with a topping.
5. Hardening: Store the oysters in a freezer at -18°C.

The benefits of this method include the speed of freezing, preservation of quality, and extended shelf life, allowing oysters to be available year-round.