Edited By: George Matthiessen
162 pages, B/w photos, illus, figs, tabs
Oyster farming is a commercially important business across many world regions including North America, the Far East, Western Europe and the Indo-Pacific region. Although oysters are seen as a luxury food and command high prices they are now available in most good seafood restaurants across the globe. This text provides comprehensive coverage of all the major oyster culture techniques in use throughout the world and contains information on history, production, diseases and development in culture systems.
Introduction; Salt ponds; Oyster biology and distribution; Early years; Experiences in aquaculture; Oyster culture in the Far East; Developments in culture techniques; Oyster culture in the Indo-Pacific region; Artificial upwelling; Oyster culture in western Europe; Working around disease; Oyster culture in North America; Limits to oyster production; Oyster culture in tropical area; Conclusion; Appendices.
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