Magic of the Oyster
Posted in Wildlife A-Z | April 6, 2010 | Comment NowThere are some food items in the world that question the validity of using these items as food. The oyster is one such food. The appearance of the oyster is generally unpalatable.
Most individuals who gorge on oysters are undaunted by the rough and rocky surface of the oyster. The oyster shell, too, is nearly impossible to open. The body of the oyster is gray and slimy. Its plump body is phlegmatic in nature.
The texture of the oyster is delicate and toothy. The flavor is rich with a hint of salt. They are also rich in calcium, iron, and protein. It has to be said that oysters are not for everyone. Adventure seekers the world over have experimented with oysters. They have been eaten raw as well as cooked for thousands of years.
Food oysters have the ability to produce pearls. However, they should not be confused with real pearl oysters. These pearl oysters come from a different family of bivalves. Oysters belong to the Ostreidae family. They are found in all oceans of the world. They generally thrive in shallow waters and in regions known as beds or reefs.
The Eastern American oyster or Crassostrea virginica is the most popular and harvested species. It is mainly found in the Atlantic waters from Canada to Argentina. The Pacific oyster or Crassostrea gigas is found from Japan to United States and Australia.
Shells are generally oval or pear-shaped. However, they may vary in form according to the region. Their outer shell color is whitish gray, while the inside is porcelain white. Their powerful adductor muscles help them to close their shells in dangerous circumstances.
Oysters feed on algae and other food particles of the water. They breed in warm waters caused by broadcast spawning. They usually change gender at least once during their lifetime.
Commercial harvesting of oysters is carried out on a large scale. Oysters are not viewed as an endangered species. They are very sensitive to quality of water. They are also vulnerable to coastal pollution. Regions having high numbers of oysters in the past are slowly seeing disappearance of the oyster. Some oysters retain toxins in the flesh. This makes them unfit for human consumption.
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