The Oyster has
existed since pre-historic time and has a fossilized history of over
200,000 years.
Oysters have been
farmed since the time of ancient Rome.
Native Americans
smoked Oysters over their campfires up to 8,000 years ago.
A female Oyster
can produce 100 million eggs per breeding season.
Young Oysters
float freely through the ocean until they attach themselves to a suitable
hard surface to grow up. Once attached they never move again.
Only one in 1,000,000
oysters survives to adulthood.
Oysters have the
best character when grown in areas where salt and fresh water mix together.
A Pacific Oyster
takes only 12-14 months to grow up while the Atlantic Oyster needs almost
6 years to reach the same size.
Most Oysters grow
about an inch a year and are typically harvested when they reach a length
of three inches.
Oysters have gills
and breathe oxygen from the water.
A market-sized
Oyster can filter 50 gallons of water a day.
During its lifetime
an Oyster will change its sex from male to female to male and so on
many times.
There are over
400 species of Oysters around the world.
An Oyster's shell
composes 80% of its weight.
Oysters eat day
and night.
Oysters can live
up to 20 years.
If an irritating
grit enters the Oyster's shell it is "smoothed" with a gooey
substance which over time produces a pearl. Most North American Oysters
are not pearl bearing, especially those leading a cultured life in the
farming environment.
Tommy Greene of
Deale, MD in the United States holds the Guinness World Record for eating
288 Oysters (24 dozen) in 1 minute, 33 seconds.
Oysters are rich
in vitamin B12, iron, zinc and copper.
