Capture and Culture Species
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Photo	Names
Illustrations by Chris Van Dusen Images Courtesy of Seafood Business Magazine	Latin: Crassostrea virginica French: Huitre German: Amerikanische Spanish: Ostra virginiana Russian: Virgeenskaya ustritsa Japanese:Taiseiyokaki

Description

Atlantic oysters are also known as eastern or east coast oysters. There are many different species of oysters around theworld and within each species are dozens of regional varieties. The taste and texture of oysters is more dependent upon the region in which they are grown rather than the species they belong to. Oysters are found in the coastal waters around the world.

Markets	Commercial Aspects
Exporting Countries Culture: United States Capture: United States, Canada, Japan, Australia, New Zealand, Chile, Mexico, Europe Primary Consumers Japan, United States, Europe	-----

Production Trends

Diet/Health Info

New England production should remain strong and steady. Production along the coast south of New England has been low due to overfishing, hurricanes, and disease. There might be a slight increase in production depending upon the success of hatchery and reseeding programs in the area

Oysters are excellent sources of iron and zinc. As filter feeders, oysters can collect harmful toxins, bacteria, and pollutants within their tissues. Oysters produced in Europe undergo a depuration process to rid them of these toxins. Oysters in the United States do not undergo these processes, but rather the water they grow in is monitored. Buyers should be aware of the region and water quality the oysters they purchase originated from.

The Global Supply

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