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On the tour, your guide will teach you how to safely open an oyster. Always remember to open the oysters carefully, with an oyster knife, use a tea towel and place it on the flat side.
We meet in Saloon Antanas wearing knee-length tight-fitting rubber boots, as well as wearing gloves and clothes that can get dirty., possibly rain pants. We provide buckets (if it is dark we also provide a headlamp).
Before we go out into the Wadden Sea, we tell you a little about the Wadden Sea and the invasive Pacific oyster.
Together we go out into Denmark's national park, the Wadden Sea, Unesco World heritage just 50 meters from saloonen.
The guide shows the safe way out to the oyster and of course helps if a boot is stuck.
Out in the wading sea we gather at a small sandbank, here we talk about oysters and demonstrate what they should look like.
When the buckets are filled we go back to our kitchen, where together we wash, open and prepare oysters in 4 different flavors (so everyone can join in)
Oyster tours under corona.....
You meet in our Saloon on the Wadden Sea. Here you get 10 min lectures... only 4 people at a time.
Then pass the next guide in the Wadden Sea. Here you are told about oysters and you are given good advice for picking....
3 guides are met by the Cava bottles and the water hose. Here we wash a single oyster which is opened and tasted with our secret vinegar and toasted with a glass of cava. You take the rest home and wash it at home. Remember to bring your own bucket for your oysters.
Duration is 1.5-2 hours.
| Oyster picking 2024 (predicted low tide) | The exact meeting time will be sent 2-3 days before the trip | |
|---|---|---|
| Saturday 30.03 | 10:30 a.m. | |
| Saturday 06.04 | 05:30 am | |
| Saturday 13.04 | 10:30 a.m. | |
| Saturday 20.04 | 05:30 am | |
| Saturday 27.04 | 9:30 a.m. | |
| Saturday 07.09 | 9:30 a.m. | |
| Saturday 14.09 | 5:30 p.m. | |
| Saturday 21.09 | 9 a.m. | |
| Saturday 28.09 | 6 p.m. | |
| Saturday 05.10 | 8:30 a.m. | |
| Saturday 12.10 | 4 p.m. | |
| Saturday 19.10 | 08.15 am | |
| Saturday 26.10 | 4:30 p.m. | |
| Saturday 02.11 | 07:45 am | |
| Saturday 09.11 | 12:30 p.m. | |
| Saturday 16.11 | 7 p.m. | |
| Saturday 23.11 | 1:00 p.m. | |
| Saturday 30.11 | 06:40 am | |
| Saturday 07.12 | 11:30 a.m. | |
| Saturday 14.12 | 6 p.m. | |
| Saturday 21.12 | 11:30 a.m. | |
| Saturday 28.12 | 05:30 am |
8 Oysters, 2 dl. flour, 1 egg, 2 dl. panko breadcrumbs, neutral oil for frying.
Approach:
1. Open oysters.
2. Put the egg in a deep saucer and whisk it together,
3. Put 1 cm of oil in a deep fryer, which is warmed up, alternative use a fryer.
4.Turn the oysters in flour, then egg and finally into panko breadcrumbs. Deep-fry them golden in the hot oil, where they are often turned.
We suggest they be served with crispy salad and 2 kinds of dip.
8 oysters. 1 small shallot, butter, 1.5 dl. whipping cream, 1tbsp. pastis, 1 handful spinach leaves, 2 dl. cheese.
Approach:
1.Set the oven to 225 degrees
2. Open the oyster and heel wet. Loosen the oyster and leave it in the shell.
3. Put them on a platter.
4.Chop the onion just fine and swirl quickly in a little butter.
5.Put the cream and pastis in here and simmer together for 5 minutes.
6. Put the spinach in and let it collapse.
7.Put the filling in each shell and garnish with the cheese.
8. Grati until the oesche is melted and slightly golden.
9. Ready to serve.
8 oysters, 80 g. butter, 2 shallots. 1 white onion. 2 tbsp. chopped parsley, 1 lemon, sea salt and white pepper.
Approach:
1. The open oysters should stay in a deep shell. Place a layer of salt in a refractory dish of about 2 cm thickness/curl aluminum foil so the shells do not tip.
2.Chop the shallots, garlic finely, mix it with the soft butter, parsley, salt, pepper and a little lemon juice. Divide the aromatic butter into the deep oysters.
3.Put the dish on top of a 275 degree hot oven.
Sherryviniagrette: 3 tbsp sherry vinegar, 3 tbsp olive oil, 1 tbsp finely chopped shallots, salt
Lime dressing: 1/4 dl lime juice, 20 drops tabasco, 1 tbsp finely chopped spring onions
Citrindressing: 1 lemon, 3 tbsp olive oil, salt
Oysters: 12-24 oysters
How to make grilled oysters
Sherry vinaigrette: Stir together the vinegar, oil, onions and salt.
Lime dressing: Stir together the lime, tabasco and spring onions.
Lemon dressing: Halve the lemon and grill it on the cuttingboard. It should be rich in color. Squeeze the juice from the hot lemon and stir it with olive oil. Season with salt.
Oysters: Place whole oysters on the hot grill and let them grill for 4-6 minutes (depending on how hot the grill is). You can see that they are ready when they open up a bit and a little water starts to bubble out of them. Take them off - the easiest thing to do with a barbecue glove - and let them cool a little. Open the oysters with an oyster knife, loosen them, and serve them immediately with the three dressings.
opening of single, about 1.5 hours, 1 glass of bubbles, my 6 pers.
(Children under 13 years half price)
price per person
drive yourself to the meeting point
meet our guide there
remember passport
The wading sea around Rømø hides a gigantic treasure chamber!
A treasure trove of a host of Pacific oysters.
It is allowed to go out on your own and pick all the oysters you like.
It is an invasive species of which there are far too many. Please take care of you.
When heading into the wading sea without a guide, we recommend that you go out from Havneby harbour. Be aware that the tide tends to rise quickly.
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