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The eastern oyster (Crassostrea virginica)—also called the Atlantic oyster, American oyster, or East Coast oyster—is a species of true oyster native to eastern North and South America. Other names in local or culinary use include the Wellfleet oyster , [ 3 ] Virginia oyster , Malpeque oyster , Blue Point oyster , Chesapeake Bay oyster , and ...
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Oysters have been cultured since at least the days of the Roman Empire. The Pacific oyster (Magallana gigas) is presently the most widely grown bivalve around the world. [40] Two methods are commonly used, release and bagging. In both cases, oysters are cultivated onshore to the size of spat, when they can attach themselves to a substrate.
The optimum salinity for Pacific oysters is between 20 and 35 parts per thousand (ppt), and they can tolerate salinities as high as 38 ppt; at this level, however, reproduction is unlikely to occur. [10] The Pacific oyster is also a very temperature tolerant species, as it can withstand a range from −1.8 to 35 °C. [10]
Brood size is between 250,000-300,000, with larvae around 187 micromillimeters long and eggs around 100–105 micromillimeters in diameter. The amount of larvae produced is dependent on the maternal oyster's size and the amount of reserved nutrients she has at the time of egg fertilization.
The Ostreidae, the true oysters, include most species of molluscs commonly consumed as oysters. Pearl oysters are not true oysters, and belong to the order Pteriida. Like scallops, true oysters have a central adductor muscle, which means the shell has a characteristic central scar marking its point of attachment. The shell tends to be irregular ...
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The species is mostly overlooked in Japan, where it stems from, due to its size. Kumamoto oysters were first introduced to the U.S. after World War II, when there was an increase in demand for oysters. Japan was asked to export 80,000 cases of oyster seeds, but did not have enough of the Pacific oyster to complete the order.
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