What are the excellent oyster seedling varieties and their cultivation methods?

When it comes to oysters, is the first thing that comes to everyone's mind their delicious taste? Generally, eating them at restaurants is quite expensive, as they belong to the seafood category. Oysters are a type of seafood, and there are many varieties. Next, the editor will introduce a few of its excellent varieties and share the cultivation methods for oyster seedlings!

1. What high-quality varieties of oyster seedlings are there?

1. Scottish oyster: Scottish oysters are produced near the famous oyster-producing region of the UK. The oysters produced are crisp and sweet. The sea area where they grow is a pure natural ice sea with no pollution. In appearance, this oyster belongs to the rock oyster category, with a light blue shell. The shell is small but the oyster meat is plump, and the meat is crisp, tender, fresh, smooth and without grit, with a unique fresh aroma (when the box is opened, it can be smelled throughout a hall of several hundred sq m).

2. White pearl oyster: Among French oysters, the white pearl oyster is a rare one with moderate seawater taste, and the oyster meat is relatively crisp with a clear, sweet taste. However, its drawback is that the finish is not long enough.

3. Namibian oyster: Produced in South Africa, the Namibian oyster has plump meat, is especially smooth, and the meat color tends toward creamy white, with a rich, fresh and sweet taste. At first bite there is a salty seawater taste, and then the sweetness slowly emerges. Although the finish is not long, there is a faint creamy flavor that makes it unforgettable after eating.

4. Kumamoto oyster: Originally produced in Kumamoto Bay in southern Japan, so it is called "Kumamoto oyster." It is relatively small in size, with a light taste, slight sweetness, and a unique seaweed aroma.

5. American oyster: The American oyster has a large body, thick and smooth meat, and is clear, sweet, fresh and crisp. When tasted, it has a creamy, fine and smooth texture, and the flavor is also like perfume. The aftertaste of the American oyster is clear and sweet, with a fruity sweetness that remains in the mouth for a long time.

2. How are oyster seedlings cultivated?

1. Selection of parent shellfish

Select oysters aged 2 to 3 years and with a body length of more than 10 cm as parent shellfish. For the rearing method, floating cages or suspended culture in net cages can be used;

2. Egg collection

The parent shellfish can be allowed to fully mature and release sperm and eggs on their own, or methods such as drying in the shade, flowing water, and temperature increase stimulation can be used to induce release, or eggs can be obtained directly by dissection;

3. Larval cultivation

Management work such as changing water, feeding, removing pests, transferring tanks, cleaning the bottom, aeration and stirring, and controlling suitable environmental conditions is basically the same as the routine management content of artificial shellfish seedling rearing. Due to various reasons, the development speed of oyster larvae varies greatly. A screening should be carried out at the eyed larva stage, putting the larger individuals into other tanks, and placing attachment substrates.

Friends who have eaten oysters probably know that their flavor is unusual. Although they are expensive, people still cannot help buying them to eat, so many people choose to farm oysters themselves to make money. Above, the editor explained in detail five relatively excellent varieties, each with its own characteristics. If you do not know how to cultivate oyster seedlings, you can also learn the methods above!

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