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Historically an important commercial species in Delaware and Chesapeake
bays, this hard-textured oyster began declining in the late 1950's primarily
because of MSX disease. Today, aquaculture specialists are working to
supplement natural populations of oysters with laboratory raised disease-
resistant strains. Oysters are easily recognized by their rough, irregular-shaped shells, which tend to be dissimilar in size. The upper shell is flattish, and the lower is concave, thus providing space for the soft body of the oyster. When young, the oyster attaches to a hard surface by means of a limy secretion and remains sedentary for the rest of its life. The opening and closing of the oyster's shells is regulated by one abductor muscle, which is capable of closing the shells completely. Each female may produce up to 100 million eggs per year. The American oyster may grow to 10 inches long. Americans eat more oysters than any other people in the world. The eastern or Atlantic oyster ranges from the Gulf of St. Lawrence to the Gulf of Mexico. Crassostrea virginica accounts for the majority of oyster production in the U.S. CULINARY DESCRIPTION Unlike most other seafood, the taste of oysters varies greatly depending on the type of algae fed upon and the salinity in the area they are harvested. Oyster connoisseurs take pride in distinguishing the different tastes that result from the various regions of harvest. To distinguish the oysters, both the Atlantic and Pacific oyster frequently take on the name of their harvesting region. Names familiar on the East Coast are Chesapeake, Blue Point, Long Island, and Chincoteague. On restaurant menus, oysters are often referred to by their origin. The color of the meat varies with the color of the algae the oyster feeds upon. The typical color of freshly shucked oyster meats is cream, tan or gray. Oysters are harvested year-round, but catches are heaviest in October, November, and December. Contrary to popular belief, all oysters are edible during their spawning season or the months without an "R". Oysters can be prepared many different ways. There are numerous recipes for oyster stew, fried oysters, scalloped oysters, oyster stuffing, marinated oysters, Oysters Rockefeller, etc. One of the best recipes I've ever sampled is Peppered Oysters by Chef John McDonald from the Garden Gourmet, Rehoboth Beach, Delaware.
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