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[citation needed] Oysters which are open and unresponsive are dead and must be discarded. Some dead oysters, or oyster shells which are full of sand, may be closed. These make a distinctive noise when tapped, and are known as "clackers". Oysters can contain harmful bacteria. Oysters are filter feeders, so will naturally concentrate anything ...
Oyster reef restoration projects often place the sanitized shells of dead oysters, concrete, or limestone pieces on a soft bottom to encourage oyster spat settlement. [10] Restoration of intertidal eastern oyster reefs can match natural densities of oysters and mud crabs , and recover oyster stability in about 6 years. [ 18 ]
The practice of eating live seafood, such as fish, crab, oysters, baby shrimp, or baby octopus, is widespread. Oysters are typically eaten live. [1] The view that oysters are acceptable to eat, even by strict ethical criteria, has notably been propounded in the seminal 1975 text Animal Liberation, by philosopher Peter Singer.
Perkinsus marinus is a species of alveolate belonging to the phylum Perkinsozoa. [1] It is similar to a dinoflagellate. [1] [2] It is known as a prevalent pathogen of oysters, causing massive mortality in oyster populations.
Gryphaea, one of the genera known as devil's toenails, is a genus of extinct oysters, marine bivalve mollusks in the family Gryphaeidae. These fossils range from the Triassic period to the middle Paleogene period [citation needed], but are mostly restricted to the Triassic and Jurassic. They are particularly common in many parts of Britain.
Pycnodonte is a genus of extinct oysters, fossil marine bivalve mollusks in the family Gryphaeidae, the foam oysters or honeycomb oysters. Shells of species in this genus are found around the world in fossil shell beds from the Valanginian (140.2 Ma) to the Early Pleistocene (0.781 Ma). [2]
Rocky Mountain oysters or mountain oysters, [1] or meat balls, also known as prairie oysters in Canada (French: animelles), is a dish made of bull testicles. The organs are often deep-fried after being skinned, coated in flour, pepper and salt, and sometimes pounded flat. The dish is most often served as an appetizer. [2]
Shellfish poisoning includes four syndromes that share some common features and are primarily associated with bivalve molluscs (such as mussels, clams, oysters and scallops.) [1] As filter feeders, these shellfish may accumulate toxins produced by microscopic organisms, such as cyanobacteria, diatoms and dinoflagellates.