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The common name oystercatcher was coined by Mark Catesby in 1731 for the North American species H. palliatus, which he described as eating oysters. [ 7 ] [ 8 ] The English zoologist William Yarrell in 1843 established this as the preferred term, replacing the older name sea pie , [ 7 ] [ 9 ] although the term had earlier been used by the Welsh ...
Oyster is the common name for a number of ... can produce nearly 750,000 oysters, which could filter between ... oysters are cultivated onshore to the size of spat ...
They first breed when they are between three and five years of age. [14] The nest is a bare scrape on pebbles, on the coast or on inland gravelly islands. Two to four eggs are laid. On average the eggs are 57 mm × 40 mm (2.2 in × 1.6 in) in size and weigh 47 g (1.7 oz). They are buffish-yellow in colour with black-brown blotches and streaks.
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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 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]
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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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