Oyster Farming Techniques

Vidya, R and Jenni, B and Alloycious, P S and Venkatesan, V and Sajikumar, K K and Jestin Joy, K M and Sheela, P P and Mohamed, K S (2020) Oyster Farming Techniques. In: The Blue Bonanza: A Manual for on the job Training Programme for VHSE students on Advances in Fisheries & Aquaculture Techniques. ICAR-Central Marine Fisheries Research Institute, Kochi, pp. 79-92.

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Abstract

Oysters, mussels, clams, scallops, cockles and abalones are major groups of molluscs which are cultured in different parts of the world. Edible oysters are the most important among them, as they are great delicacy and there is growing demand. There is an increasing interest in oyster culture in tropical countries in recent years. In India there is a growing demand for oyster meat in some parts of the country. They are highly esteemed sea food and considered a delicacy in USA, Europe, Japan etc. It is said that ‘oyster’ is scientifically the best known marine animal. It is one of the most widely cultivated species. As early as the first century BC the Romans were the first to develop simple methods of collecting oyster seeds and growing them for food.

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