"have sharply reduced supplies, but they remain a popular treat celebrated in oyster festivals in many cities and towns. It was once assumed that oysters were only safe to eat in months with the letter 'r' in their English and French names. This myth is based in truth, in that in the Northern Hemisphere, oysters are much more likely to spoil in the warmer months of May, June, July, and August. In recent years, pathogens such as ""Vibrio parahaemolyticus"" have caused outbreaks in several harvesting areas of the eastern United States during the summer months, lending further credence to this"
"Pacific oyster The Pacific oyster, Japanese oyster, or Miyagi oyster (""Magallana gigas""), previously and currently also known as ""Crassostrea gigas"", considered by part of the scientific community to be the proper denomination [2][2] [3][3] as an accepted alternative in WoRMS, is an oyster native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. The genus ""Magallana"" is named for the Portuguese explorer Ferdinand Magellan and its specific epithet ""gígās"" is from the Greek for ""giant"". It was previously placed in the genus ""Crassostrea;"" from the Latin ""crass"" meaning ""thick"","
"Oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all, oysters are in the superfamily Ostreoidea. Some kinds of oysters are commonly consumed by humans, cooked or raw, and are regarded as a delicacy. Some kinds of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. First attested"
"in English during the 14th century, the word ""oyster"" comes from Old French ""oistre"", in turn from Latin ""ostrea"", the feminine form of ""ostreum"", which is the latinisation of the Greek ὄστρεον (""ostreon""), ""oyster"". Compare ὀστέον (""osteon""), ""bone"". True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belong to the genera ""Ostrea"", ""Crassostrea"", ""Ostreola"", ""Magallana"", and ""Saccostrea"". Examples include the Belon oyster, eastern oyster, Olympia oyster, Pacific oyster, and the Sydney rock oyster. Almost all shell-bearing mollusks can secrete pearls, yet most are not very valuable. Pearls can form in both saltwater and"
"was renamed The Macclesfield, being in Macclesfield Street, and was soon leased by a retired Dutch sea captain called ""Papa"" De Hem who ran it as an oyster-house, charging a shilling and fourpence ha'penny for a serving. It was patronised by ""fin-de-siècle"" literati such as the poet Swinburne, who travelled 10 miles daily to eat oysters at the long marble bar, and George Sims who wrote a quatrain in praise: The rhyme alludes to the common proverb that it is only safe to eat oysters when there is an ""R"" in the name of the month — after the hot"
"Port Eynon. At one time, Mumbles had one of the largest oyster fisheries in Europe, exporting millions of oysters every year to be eaten by the urban poor. Fishing usually occurred only during the winter months of December, January and February. During years of peak production, oysters were almost the basic food of many Mumbles households and often the first food of Mumbles-born youngsters. They were often fried in an omelette, or in breadcrumbs. They could also be eaten in a ""carpet bag"", this is a steak one inch, or an inch and a half, thick, sliced inwards, filled with"
"belief is that during months whose names do not include the letter ""R"" (May through August), it is not recommended to eat certain kinds of fish, because they are more likely to be infected by the ciguatera toxin. The validity of many of these tests has been scientifically rejected. Leaves of ""Heliotropium foertherianum"" (Boraginaceae) – also known as ""octopus bush"" – are used in many Pacific islands as a traditional medicine to treat ciguatera fish poisoning. Senescent octopus bush leaves contain rosmarinic acid and derivatives, which are known for their antiviral, antibacterial, antioxidant, and anti-inflammatory properties. Rosmarinic acid may remove"
"export markets are Japan, Korea, the US, the EU and Australia. Pacific oyster The Pacific oyster, Japanese oyster, or Miyagi oyster (""Magallana gigas""), previously and currently also known as ""Crassostrea gigas"", considered by part of the scientific community to be the proper denomination [2][2] [3][3] as an accepted alternative in WoRMS, is an oyster native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand. The genus ""Magallana"" is named for the Portuguese explorer Ferdinand Magellan and its specific epithet ""gígās"" is from the Greek for ""giant"". It was previously"
"skin lesion, as when shucking an oyster. Oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all, oysters are in the superfamily Ostreoidea. Some kinds of oysters are commonly consumed by humans, cooked or raw, and are regarded as a delicacy. Some kinds of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make"
"Oyster bar An oyster bar, also known as an oyster saloon, oyster house or a raw bar, is a restaurant specializing in serving oysters, or a section of a restaurant which serves oysters buffet-style. In France, the oyster bar is known as ""bar à huîtres"". Oysters have been consumed since ancient times and were common tavern food in Europe, but the oyster bar as a distinct restaurant began making an appearance in the 18th century. Oyster consumption in Europe was confined to the wealthy until the mid-17th century, and by the 18th century even the poor were consuming them. Sources"
"Oyster ice cream Oyster ice cream is a flavour of ice cream. Its existence has been attested since 1842. Described as having a savoury taste, the ice cream flavour has been offered at a number of oyster festivals. It was previously thought that eating oysters and ice cream together would be no good for one's health; some investigators in the 1930s claimed that this belief was unfounded. Oyster ice cream was already in existence as early as 1824, when a recipe for it was given in Mary Randolph's cookbook, ""The Virginia Housewife"". The ice cream was also supposedly the favorite"
"the 23rd Oyster Festival in Arcata Main Street, which took place in June 2013. Oyster ice cream Oyster ice cream is a flavour of ice cream. Its existence has been attested since 1842. Described as having a savoury taste, the ice cream flavour has been offered at a number of oyster festivals. It was previously thought that eating oysters and ice cream together would be no good for one's health; some investigators in the 1930s claimed that this belief was unfounded. Oyster ice cream was already in existence as early as 1824, when a recipe for it was given in"
"(not wild) oysters. Oyster bar An oyster bar, also known as an oyster saloon, oyster house or a raw bar, is a restaurant specializing in serving oysters, or a section of a restaurant which serves oysters buffet-style. In France, the oyster bar is known as ""bar à huîtres"". Oysters have been consumed since ancient times and were common tavern food in Europe, but the oyster bar as a distinct restaurant began making an appearance in the 18th century. Oyster consumption in Europe was confined to the wealthy until the mid-17th century, and by the 18th century even the poor were"
"Rolled oyster It is a baseball-sized seafood dish that is found only in and around Louisville, Kentucky. It consists of three raw oysters dipped in an egg-milk cornmeal batter called ""pastinga"", rolled in cracker crumbs (hence the name), and deep fried. They were first served by Italian immigrant Phillip Mazzoni and his brothers in the late 19th century as a free giveaway to their saloon patrons with a purchased beer or whiskey. It is unknown if rolled oysters were actually invented by the Mazzonis, or if the recipe was brought over from Italy with them. During prohibition, Mazzoni's remained open"
"Oyster stew Oyster stew is a stew made with oysters. It is popular in the United States and in The Gambia. In New England cuisine, oyster stew is often associated with Thanksgiving. In Southern United States cuisine, oyster stew is often prepared on Christmas Eve. There have been a number of different explanations offered for oyster stew being traditionally consumed on Christmas Eve. Bill Neal suggests that before the acceptance of refrigerated food transport, sufficient cold weather for shipping was not guaranteed before December, and so ""Far from the coast, oysters became a symbol of the arrival of the winter"
"by chicken, and pork. Oysters are readily associated with rice, the staple food, and in times of shortage, even replace it. Locally, oysters are boiled or grilled on a wood fire and consumed with a spicy sauce. Those destined for sale or preservation, however, are sun-dried or smoked. In some villages, including Carabane, they are kept alive for several weeks before being transported to market. Oysters are also a source of income, and Carabane is located in the center of the collection zone, which is one of the reasons why boats formerly called at the island. Oysters were once easily"
"resale. In 1869, local inshore fishermen complained that their traditional territory was now defended on the company's behalf by ""HMS Buzzard"" and that the company employed outsiders for long hours and low pay. In the 1870s the oyster trade went into decline and suffered over-fishing, and in 1876 the Government set up a select committee to enquire into scarcity and price. The result was the 1877 Act which prevented sale of dredged oysters in June to August, and freshwater pond oysters between May and August. In the following three severe winters, oysters died in the shallow Estuary waters and the"
"holiday season, appearing in the markets by Christmas Eve and on tables that night as oyster stew. Stephanie Butler, however, gives an alternate explanation: Irish Catholic immigrants would not eat meat on Christmas Eve, and were used to eating ling fish stew instead. Butler suggests that ""oysters taste pretty similar to dried ling: they're salty, briny and can be quite chewy. The ling stew recipe was quickly adapted for oysters."" The basic southern oyster stew is made with milk and cream. Oyster stew is often served with oyster crackers, and that may be the origin of the cracker's name. Oyster"
"was coined by Mark Catesby in 1731 as a common name for the North American species ""H. palliatus"", described as eating oysters. Yarrell in 1843 established this as the preferred term, replacing the older name ""sea pie"" or ""sea-pie"". The genus name ""Haematopus"" comes from the Greek ""haima"" αἳμα blood, ""pous"" πούς foot. The different species of oystercatcher show little variation in shape or appearance. They range from in length and in wingspan. The Eurasian oystercatcher is the lightest on average, at , while the sooty oystercatcher is the heaviest, at . The plumage of all species is either all-black,"
"9 g in 100 g of Pacific oysters). Traditionally, oysters are considered to be an aphrodisiac, partially because they resemble female sex organs. A team of American and Italian researchers analyzed bivalves and found they were rich in amino acids that trigger increased levels of sex hormones. Their high zinc content aids the production of testosterone. Dietary supplements may contain calcium carbonate from oyster shells, though no evidence shows this offers any benefits beyond what calcium may offer. Unlike most shellfish, oysters can have a fairly long shelf life of up to four weeks. However, their taste becomes less pleasant"
"of the beds by the early 20th century. Oysters' popularity has put ever-increasing demands on wild oyster stocks. This scarcity increased prices, converting them from their original role as working-class food to their current status as an expensive delicacy. In the United Kingdom, the native variety (""Ostrea edulis"") requires five years to mature and is protected by an Act of Parliament during the May-to-August spawning season. The current market is dominated by the larger Pacific oyster and rock oyster varieties which are farmed year-round. Oysters are harvested by simply gathering them from their beds. In very shallow waters, they can"
"Oyster Wars The Oyster Wars were a series of sometimes violent disputes between oyster pirates and authorities and legal watermen from Maryland and Virginia in the waters of the Chesapeake Bay and the Potomac River from 1865 until about 1959. In 1830, the Maryland General Assembly passed legislation which authorized only state residents to harvest oysters in its waters. Maryland outlawed dredging, while Virginia continued to allow it until 1879. In 1865, the Maryland General Assembly passed a law that required annual permits for oyster harvesting and this has been described as the start of the Oyster Wars. After the"
"celebrity Annie-Flore Batchielillys, or at least a chorus of ardent local fans. Oysters are part of Mayesien life. Each dry season (June to September) salt water floods in from the ocean, turning the lagoon near Mayumba clear and salty. This has two exciting effects. First, the clear sea water cleans the oyster beds near the lagoon mouth, making this wonderful seafood deliciously palatable. Secondly, the greater water visibility permits locals to dive for oysters and take them back for sale at Mayumba’s market. Oysters are purchased alive or already cooked ‘kebab’ style. Visitors can even try their hand at diving"
"single-file formation ""lobster trains"". Oysters are ""broadcast spawners"", that is, eggs and sperm are released into open water where fertilisation occurs. They are protandric; during their first year they spawn as males by releasing sperm into the water. As they grow over the next two or three years and develop greater energy reserves, they spawn as females by releasing eggs. Bay oysters usually spawn by the end of June. An increase in water temperature prompts a few oysters to spawn. This triggers spawning in the rest, clouding the water with millions of eggs and sperm. A single female oyster can"
"are the least salty oysters of the East Coast. They are renowned for their sweet and smooth flavor, described as almost buttery. The low salinity allows a Blue Ridge minerality to come through, and also makes these oysters good to consume with wine. The nutritious oysters were eaten on a large scale in 19th-century Washington. They were served fresh, grilled, stewed or as part of a pie. The name of the river comes from an Algonquian word, ""lappihanne"" (also recorded as ""toppehannock""), meaning ""river of quick, rising water"" or ""where the tide ebbs and flows,"" the name used by the"
"oysters and grilled. This classic Victorian dish was heavy on oysters and light on beef, because oysters were so cheap. It delivered a double punch, with a rich oyster sauce as an accompaniment William Ewart Gladstone visited Mumbles on many occasions and always ate a dish of oysters. He gave his name to ""The Old Gladstone Restaurant"" in Mumbles, which was once renowned for its ""carpetbag steaks"". The most usual oyster combination was oysters fried with bacon. Oysters would be eaten this way on the oyster dredging skiffs. They would be fried on a small stove set-up in the forecastle."
"Pleurotus ostreatus Pleurotus ostreatus, the oyster mushroom, is a common edible mushroom. It was first cultivated in Germany as a subsistence measure during World War I and is now grown commercially around the world for food. It is related to the similarly cultivated king oyster mushroom. Oyster mushrooms can also be used industrially for mycoremediation purposes. The oyster mushroom is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media. It has the bittersweet aroma of benzaldehyde (which is also characteristic of bitter almonds). Both the Latin and common names refer"
"by selling these oysters in their new restaurant and it became a popular food item all over town. Today, most seafood restaurants and fish fries in the Louisville area will have their own version of these on their menus. Rolled oyster It is a baseball-sized seafood dish that is found only in and around Louisville, Kentucky. It consists of three raw oysters dipped in an egg-milk cornmeal batter called ""pastinga"", rolled in cracker crumbs (hence the name), and deep fried. They were first served by Italian immigrant Phillip Mazzoni and his brothers in the late 19th century as a free"
"as ""a pint of large oysters"", ""half a pound of butter"", ""a quarter of a lemon"", or ""a spoonful of anchovy liquor"". Cooking instructions rely on the observation of the cook, as ""boil it up gently till the butter is melted, and the sauce thick and smooth"". Page numbers apply to the first edition. The book was illustrated with 12 copper-plate engravings of Bills of Fare for the 12 months of the year, each one being a table layout of oval or octagonal dishes. These plates preceded the first chapter. Many species of bird were eaten in eighteenth century England;"
"the United States, because oysters were seen as a cheap food to serve alongside beer and liquor. By the late 1880s, an ""oyster craze"" had swept the United States, and oyster bars were prominent gathering places in Boston, Chicago, Cincinnati, Denver, Louisville, New York City, and St. Louis. An 1881 U.S. government fisheries study counted 379 oyster houses in the Philadelphia city directory alone, a figure explicitly not including oyster consumption at hotels or other saloons. In 1892, the ""Pittsburgh Dispatch"" estimated the annual consumption (in terms of individual oysers) for London at one billion, and the United States as"
"Ostrea Ostrea is a genus of edible oysters, marine bivalve mollusks in the family Ostreidae, the oysters. This genus is very ancient. It is known in the fossil records from the Permian to the Quaternary (age range: from 259 to 0.0 million years ago). Fossil shells of these molluscs can be found all over the world. Genus ""Ostrea"" includes about 150 extinct species. At least one species within this genus, ""Ostrea lurida"", has been recovered in archaeological excavations along the Central California coast of the Pacific Ocean, demonstrating it was a marine taxon exploited by the Native American Chumash people"
"the Pacific oyster, which is ideally suited for cultivation in seawater ponds. Ostreidae The Ostreidae, the true oysters, include most species of molluscs commonly consumed as oysters. Pearl oysters are not true oysters, and belong to the order Pterioida. Like scallops, true oysters have a central adductor muscle, which means the shell has a characteristic central scar marking its point of attachment. The shell tends to be irregular as a result of attaching to a substrate. Both oviparous (egg-bearing) and larviparous (larvae-bearing) species are known within Ostreidae. Both types are hermaphrodites. However, the larviparous species show a pattern of alternating"
"made with a handful of oysters in the barrel, hence the warning by one establishment, the Porterhouse Brewery in Dublin, that their award-winning Oyster Stout was not suitable for vegetarians. Others, such as Marston's Oyster Stout, use the name with the implication that the beer would be suitable for drinking with oysters. ""Imperial stout"", also known as ""Russian imperial stout"" or ""imperial Russian stout"", is a strong dark beer or stout in the style that was brewed in the 18th century by Thrale's brewery in London for export to the court of Catherine II of Russia. In 1781 the brewery"