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Justin Taylor, born 1921, the oldest oyster farmer on Puget Sound in the early 2000s, died in 2011. [8] [9] [10] Taylor Shellfish harvests more than 2,000,000 pounds (910,000 kg) of clams annually as of the 2010s; [11] 30% of the company's sales were in-shell oysters as of 2005. [12]
Used oyster shells and clam shells are collected from farmers and restaurants and get disinfected by volunteers to then be used in oyster restoration. Once the used clam and oyster shells are returned to the water, these recycled shells provide substrate for oyster larval eggs to begin populating oyster beds that were laid out by volunteers. [14]
The shell has a rounded outline, with a nearly equal height and width. Oyster shells are usually oval or pear-shaped, but will vary widely in form depending on what they attach to. Oysters have a strong inner shell layer composed of nacre, also known as "mother of pearl". An oyster can filter 1.3 gallons of water per hour.
The oysters are roasted until the shells start to crack – "just a bit" – and are then spread out on tables, served with hot sauce, butter, horseradish or other condiments.
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