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Oyster farming is an aquaculture (or mariculture) practice in which oysters are bred and raised mainly for their pearls, shells and inner organ tissue, which is eaten.Oyster farming was practiced by the ancient Romans as early as the 1st century BC on the Italian peninsula [1] [2] and later in Britain for export to Rome.
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It dates to the Albian to Cenomanian Ages of the Cretaceous period and is primarily found in Texas and the southern Western Interior of North America. [1] However, specimens have been identified from northern Spain. [4] The genus were free-living benthic oysters that were often the dominant species in late Albian biomes of the Western Interior ...
A farm with 200,000 salmon discharges more fecal waste than a city of 60,000 people. This waste is discharged directly into the surrounding aquatic environment, untreated, often containing antibiotics and pesticides." [9] There is also an accumulation of heavy metals on the benthos (seafloor) near the salmon farms, particularly copper and zinc ...
Unlike most bivalves, oysters do not have a foot in adulthood; they also lack an anterior adductor muscle and do not secrete byssal threads, like mussels do. Olympia oysters are suspension feeders, meaning they filter their surrounding water and screen out the phytoplankton they feed on. Olympia oysters filter between 9 and 12 quarts of water ...
In Asia, some pearl oysters could be found on shoals at a depth of 5–7 feet (1.5–2.1 meters) from the surface, but more often divers had to go 40 feet (12 meters) or even up to 125 feet (38 meters) deep to find enough pearl oysters, and these deep dives were extremely hazardous to the divers.
U.S. oyster growers farm O. edulis in small quantities on both coasts. They are prized for their unique tannic seawater flavour, sometimes described as dry and metallic, and are more expensive than other American oysters. [8] The flavour is considered excellent for eating raw on the half shell. [14] [15]
Bessent was born in Conway, South Carolina, just inland from the famous "Calabash" seafood area in North Carolina and the resort city of Myrtle Beach, South Carolina.