Written by Jen Finn
In 1608, John Smith started mapping the Chesapeake Bay. However, it was very different from today's bay; the water was cleaner, the diversity of animals astounding and the landscape dominated by forests and marshes. Huge oyster reefs were plentiful throughout the bay and made navigation for Captain Smith difficult, leading to him remark that the oysters "lay as thick as stones."
Flash forward nearly 400 years and the story is completely different. Oyster populations have been decimated. Overharvesting, diseases and poor water quality have led to a sharp decline in oyster populations. However, there are many dedicated people and organizations encouraging the resurgence of the oyster.
In oyster hatcheries like Horn Point Lab, the future of our oyster population is being born and raised. Mature oysters will release sperm and eggs in a tank. The eggs become fertilized and are then moved to another tank, where they will grow into veligers. The veliger phases are the only phases in an oyster's life cycle where it is at least partially mobile.
The oyster will go through several veliger phases before eventually turning into a pediveliger, which has a muscular foot, similar to a clam, which allows it to crawl. At this point, the pediveliger will be placed into a different tank where weathered oyster shells have been placed. The pediveliger will eventually settle onto these old shells and mature into spat on shell.
Once the spat establishes itself, it will no longer be mobile and will start to mature into an adult oyster. The entire process, going from free-floating sperm and egg to settling down and turning into spat on shell, takes anywhere from two to three weeks. Once the spat is established, it can take one to three years for it to turn into a mature oyster capable of reproduction. Mature oysters can live for decades in the right conditions, and during this time they can even switch genders if needed for reproduction.
Read the full story at the Ocean Pines Independent>>
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.
As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.