Though indigenous to France, this tender, sweet oyster is now being aquacultured in California, Maine and Washington. The belon is small, ranging from ½ to 3½ inches across, and has a slightly metallic flavor. It's considered superior, especially for eating on the half shell. See also oyster.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.