Viking (Speciale)

Oysters raised on classic “French table” racks in the cold and briny waters of the English Channel. Normandy oysters tend to be extremely salty with firm shells. Note that there are two Viking oysters raised by the same company in very different. The regular (Fine) Viking comes from the Gulf of St. Malo side of Normandy, and tends to be a little thin. (At least for french oysters, which are generally plumper than their American counterparts.) These come from the D-Day side of Normandy and get fatter and stronger in the brisk water flow along those shores.