THE ART OF OYSTER SHUCKING.
There has not yet been an oyster opening device invented that can out-perform the simple oyster knife in the hands of a skilled human oyster shucker.
EUREKA, WE'VE STRUCK OYSTERS!
The Washington oyster industry dates to the gold rush era of 1851, when shiploads of native oysters Ostrea lurida were sent to the hungry and lucrative San Francisco market.
GROWING OYSTERS LIKE A LOWER SALT DIET.
Oysters grow best in bays, coves and estuaries where fresh water mixes with saltwater.
LET’S BE CAREFUL OUT THERE.
In the wild, one oyster in a million survives to adulthood.
HER TODAY, GUY TOMORROW.
Actually for most oysters it is the other way around. Pacific oysters start life as a male and finish as a female.
BIG PILE OF SHELLS. The world production of oysters is approximately 3.5 million metric tons, of which more than 350,000 metric tons is meats.
THAT'S ONE BIG CLAM.
The geoduck is the largest burrowing clam in the world, and the largest clam of any kind in the Northern Hemisphere.
TAKE YOUR VITAMINS!
Oysters are an excellent source of vitamins A, B1(thiamin), B2 (riboflavin), B3 (niacin), B12, C ( ascorbic acid) and D (calciferol).
THE GOOD, THE BAD, AND THE FAT.
Oysters are high in Omega-3 fatty acids and low in fats.