Traceable Species

Pacific Oyster


Pacific Cupped Oyster, Giant Oyster, Giant Pacific Oyster, Japanese Oyster, Miyagi, Kaki (sushi)

Pacific Oyster

The Pacific oyster is native to Japan, but was introduced to North America in the 1920s and is now cultivated around the world using a variety of methods. Its distinctive shell is cup-shaped, giving rise to the name “Pacific cupped oyster.” These hardy shellfish prefer rocky bottoms but can live in a variety of subtidal and intertidal habitats.

Pacific oysters take four years to reach a 2.5- to 3-inch size. They create their hard shell from being exposed to the sun, wind and extremes in temperatures as the tide ebbs and floods. They have a creamy white meat with a firm texture and a robust and briny flavour. Different cultivating methods and the marine environment drastically affect the flavour, texture and appearance of Pacific oysters, allowing shellfish growers to create distinctive regional varieties.

Pacific Oyster

Pacific oysters grow quickly and reproduce rapidly. They first mature and reproduce as males, then later develop into females. Spawning is seasonal and depends on water temperature. Females are very fecund, producing between 50 and 200 million eggs during. Larvae (also known as spat) disperse into the water column and eventually settle on the seafloor where they grow into adults. In proper conditions, these filter-feeders can reach market size in 1.5 to 2.5 years. Most commercial Pacific oysters are cultivated in hatcheries and farms. Shellfish growers typically purchase juvenile oysters or “seed” from hatcheries or collect wild seed from the marine environment. The seed is then taken from the hatchery to a shellfish farm or lease located in a natural marine environment like a bay or inlet. The oysters are grown using a variety of techniques: they can be placed on the seafloor, suspended in mesh bags or trays in the ocean or attached to rope and wooden frames in the intertidal zone. They are harvested when they reach the desired size. 

Food Info Pacific Oyster


TASTING NOTES

  • Colour: creamy white meat
  • Texture: rough, rugged shell and firm meat
  • Flavour: robust and briny flavour
  • Perfect serve: These rugged oysters are best served raw with a hint of horseradish, hot sauce, lemon, scotch or your own favourite compliment.
HOW TO CHOOSE A QUALITY PACIFIC OYSTER
Species Range
Pacific Oyster range Source: Fishbase.org
COMMON NAMES
Pacific Cupped Oyster
Giant Oyster
Giant Pacific Oyster
Japanese Oyster
Miyagi
Kaki (sushi)
These crabs mate at the time of maturity, which is approximately 3 years of age. Females are smaller than males; this is because the development of reproductive tissues required more energy for females, leaving less energy available for continued body growth. They grow through a process known as molting—regularly shedding their shell and growing a new, larger one. They continue to molt and grow after they have reached sexual maturity. During the breeding season, the crabs leave their borrows in a phenomenon characterized by mass mate-searching events. Once mating/fertilization has occurred, females spawns in the water. The larvae released during the rainy season develop in offshore waters and return to coastal waters five to eight weeks after larval release.
Mangrove crabs are important fishery resources in all Brazilian coast, mainly in the north and northeast where many fishermen depend upon their catch. In addition to its social and economic importance, the mangrove crab is a “keystone” species in ecosystem, they playing an important role in the processes of nutrient cycling and energy transfer.

Fishing Methods

{'fisheries': [<License: Pacific Oyster by Hawaiian Fishpond>], 'gear': <Gear: Hawaiian Fishpond>}

Hawaiian Fishpond

Fishponds are a traditional method of aquaculture used to grow seaweed, shellfish and fish. Hawaiian fishponds are unique because they are built with rock into especially large walled ponds. Harvesters will construct pens to grow juvenile fish and will remove seaweed mats by hand to maintain a healthy pond.

FISHERIES:

Featured Harvester Bernie Berry

Mangrove Crab Harvester

Canavieiras, Brazil

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