Eastern 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 100 million eggs during the spawning season. Larvae (also known as spat) disperse into the water column and eventually settle on the seafloor. At this stage, the oyster has developed a foot that secretes a liquid cement to attach itself to a hard surface, preferably the shell of other oysters. They can grow three inches in three years. While most Eastern oysters are harvested in the wild, some are farmed. 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. Different cultivating methods and the marine environment drastically affect the flavour, texture and appearance of Eastern oysters, allowing shellfish growers to create distinctive regional brands, whether farmed or wild.