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Saturday, October 4, 2008

Oyster - #4 of the 10 Eco-best Fish to Eat

The oyster landed in the #4 spot of the 10 Eco-best fish to eat (by the Environmental Defense Fund).

Very interesting.

Here is a link to the original article:

I guess the picture credit is MSN? Oh well.

Original article text:

Oysters (Farmed)

Three species -- Eastern or American oyster, edible oyster and Pacific oysters (covered here) -- are farmed in the U.S.

Originally from Japan, the Pacific or Japanese oyster (a.k.a. Crassostrea gigas, Japanese oyster, Pacific giant oyster) was first introduced on the West Coast from larval seed oysters brought from Japan to British Columbia, where fisheries based on the slow-growing Olympia oyster were in decline. The Pacific oyster is now the most commonly farmed shellfish both in the United States and worldwide. This fast-growing oyster may reach 12 inches (30 cm) long.

Commercial Sources

Pacific oysters are native to northeastern Asia. However, they have been introduced into Europe, North America, East Asia and Oceania.

The main sources of Pacific oysters are China, Japan, South Korea and France. Oysters sold in the U.S. market are primarily from the United States, South Korea, Japan and China.

Capture Methods

Pacific oysters come from shellfish farms. Farmed oysters are raised with suspended systems.

Eco Details

Pacific oysters are not native to North America, but are commonly found in the wild. As filter feeders, they feed on suspended biological matter, helping to keep the water clean. Pacific oysters are raised on suspended ropes, trays, or the ocean floor.

Health Details

Adults and children can safely eat more than 4 meals per month.
Oysters contain low to no contaminant levels.
Oysters are high in heart-healthy omega-3s.

Flavor and Texture

Cook oysters very lightly, only until the mantle curls. Oyster meat has a mild flavor, but the texture can be rubbery.

Buying Tips

Be sure you buy (and cook) them live! Tap on shells to see whether they close; the smell should be natural sea smell, not sulfurous. Store at 34-38 degrees F, in a breathable container. Don't put them in fresh water; it will kill them.


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