Crassosrae Gigas
Description
Pacific oysters are large, fastgrowing, cupped oysters with deep, elongated, thick and rough shells. The shell colour ranges from muddy brown to light gray and contains some purple streaks and spots. The meat is creamy white with a dark fringe around the mantle at times, although the colour of the meat as well as the shell can vary by region and season. While the oyster can grow
to over 30 cm (12 inches) it is normally harvested at 15 cm (6 inches) or less.
The mild, sweet flavour of live Pacific oysters is highly valued. The texture is firm and plump.
Product Forms
Oysters are predominantly available live-in-shell, although fresh shucked meats, in-shell-frozen, frozen meats and smoked meats may also be available.
Availability
Oysters are harvested year-round and accordingly are available throughout the year.
Harvest/Cultivation Method
There are three main aquaculture techniques used. The first is off-bottom culture, in which floating longlines, rafts and fences are used. In this method, the oyster growers string cultch (material that oysters attach themselves to) onto wire or nylon rope and suspend it above the bottom of the ocean in time to collect setting larvae. The oysters are then grown in suspension until they attain the desired length. Once separated from the cultch, the oysters are either planted on the ocean bottom or placed on trays suspended in the water to strengthen their shells.
Another cultivation method is bottom culture, in which natural spat (young oyster seed), hatchery seed or sets are used. A third method uses large-scale floating nurseries called FLUPSYs. These floating upwelling systems can accommodate 10 million or more single oyster seed in screened bins straddling a raceway.
