Growing and Harvesting Oysters

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Leslie Hardy's crew grading on the beach, Ellerslie, Prince Edward Island.
Leslie Hardy's crew grading on the beach, Ellerslie, Prince Edward Island.
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Colville Bay oysters in bags, on trestles, and full of promise.
Colville Bay oysters in bags, on trestles, and full of promise.
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An oyster farmer at a saltwater claire in France.
An oyster farmer at a saltwater claire in France.
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Tide coming in on the Kelly beds, Galway Bay.
Tide coming in on the Kelly beds, Galway Bay.
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Buckets in hand, young children search for oysters in Port Notre Dame, Ile de Re, France.
Buckets in hand, young children search for oysters in Port Notre Dame, Ile de Re, France.
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Patrick McMurray's book
Patrick McMurray's book "The Oyster Companion" focuses on everything you would want to know about one of the world's delicacies — oysters. From how they are grown to how to shuck them, this book has all the secrets on how best to enjoy the oyster.

Nature’s perfect food — and eco-friendly, too!

Over the years, people have often asked me about the nutritional content of oysters. I always think of them as a delicious food that brings you in contact with the sea, but the oyster is also one of Mother Nature’s most perfect foods. In fact, it’s so packed with nutrients, it’s no wonder most people experience a protein-induced buzz after eating a number of oysters.

  • Oyster are high in omega-3 fatty acids and low in cholesterol. They’re an excellent source of vitamins A, B1, B2, B3, C, and D, and are loaded with minerals such as iron, magnesium, calcium, selenium, and zinc. They’re also a good source of easily digested protein. A 100-gram serving of raw C. gigas oyster meat contains 73 calories and just 2 grams of fat; 100-gram serving of C. virginica contains 60 calories and 1.5 grams of fat — perfect for health-conscious diners who are watching their figures.
  • Published on Dec 7, 2018
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