Tag oysters

Whitstable Oyster Fishery Co. aims to safeguard the English town’s rich oyster tradition. Farming triploid oysters on racks in intertidal zones has made a "massive difference," says the company's managing director. 

As part of a series looking at aquaculture jobs, we feature two women working with oysters at different ends of the supply chain. 

How has the plastic in aquaculture operations contributed to microplastic pollution? And is plastic pollution contaminating aquaculture products? The Advocate takes a closer look. 

Bill Mook’s oyster farm is adapting to more frequent and intense rains, more acidic and warming seawater and other challenges that climate change brings. 

When Real Oyster Cult walked off with a $5,000 prize at Fish 2.0, it was solid affirmation that its online oyster commerce concept is on track for success. 

Biannual conference/competition showcased 40 new seafood businesses, or related services, from around the world. Winners were chosen on the strength of the opportunity, meaningful impact and compelling leadership and presentation. 

Some Maine lobster fishermen are turning to aquaculture in a quest to diversify and give defunct lobster pounds a second chance to produce local seafood. 

Oysters provide important, natural filtration of water and are an important component of many healthy coastal ecosystems because their active filtering can help improve and maintain water quality. For many coastal communities, oysters are an important food resource and excellent sources of protein and amino acids, zinc, selenium, iron and B-vitamins. 

The Global Aquaculture Alliance's annual GOAL conference, held this October in Dublin, Ireland, offers attendees a unique learning experience. This photo slide show offers a sneak peek at the pre-conference field trip sites: a trout farm in Woodenbridge and an oyster farm in Dungarvan. 

Don’t call it integrated multi-trophic aquaculture: Former commercial fisherman Bren Smith says polyculture of non-fed species is the future of aquaculture. 

The waters off the United States’ eighth-largest city may seem an unlikely place to grow oysters, but in a surprise announcement last month, officials from the Port of San Diego said they’re aiming to do just that. 

When Seattle decided to rebuild the seawall separating its waterfront from Puget Sound, it turned to a bivalve byproduct for a unique, environmentally friendly material for an hospitable marine habitat. The city wanted its design and materials as pragmatic and beneficial for its underwater residents as for those using the parks, paths and services above ground. 

When one of California’s oldest oyster farms was shut down amid reports that it was degrading the environment, local observers took notice. Two years later, the case is still far from closed in the eyes of the farm’s supporters and its critics. 

To name an oyster is to give birth to a brand, essential to stand out in today’s raw bar scene. The briny bite-sized morsels are arguably seafood’s sexiest offerings, but a memorable moniker (and a quality product) is what keeps them on the menu. 

A study using a half-century of data has linked climate change and warming sea temperatures with an increase in illnesses from the common vibrio bacteria. Shellfish growers, fighting a particularly virulent strain of Vibrio parahaemolyticus, are changing their harvest protocols.