CATDOLL : CATDOLL: Where are oysters mainly produced? How much do they cost?

Oysters are also called oysters.

Where do oysters come from? They are widely distributed in my country, from the Yalu River in the north to Hainan Island in the south, and can be found along the coast. Oysters are soft-bodied, shelled, parasitic animals, and are particularly plump when grown near the junction of salt and fresh water.

There are a lot of wild oysters in Dalian Bay, Omi, Zhejiang, Fujian and Guangdong, and even more farmed oysters.

In the south, the best oysters are from Zhanjiang, Guangdong.

Wherever you go, whether it is a big hotel or a small restaurant, whether it is a roadside stall or a vegetable market, it will say "Zhanjiang oysters"

In addition to Zhanjiang, the oysters in Guangxi and Yangjiang are also very good.

Why there are so many oysters in these places is mainly determined by the living habits of oysters:

Oysters live a fixed life from the time they attach themselves to the object they are attached to. They cannot move on their own and can only open and close their shells. The left shell is fixed, and only the right shell can open and close. They rely on the opening and closing of the right shell to carry out life activities such as breathing, feeding, reproduction, and excretion. When encountering adverse environmental conditions, they close their shells tightly to survive. Long oysters are wide-temperature shellfish and can live in water temperatures of 0-32℃. The most suitable water temperature for growth is 15-25℃. It also has a wide range of adaptability to salinity, and is distributed in the salinity range of 10-40‰. It grows faster in sea areas with low salinity. Oysters mainly feed on single-celled plankton and organic debris. There is no special regularity in feeding. Generally, feeding is vigorous when the water temperature is 10-25℃, but the feeding intensity is relatively weakened during the breeding season.

In addition, 80% of the world's oyster farming is in China. A few days ago, Denmark was very hot about the oyster flooding. Except for the oyster passport, imports can't really help them.

Oyster distribution: Oysters are suitable for cultivation in subtropical and tropical coastal areas. They are widely distributed in China, from the Yalu River in the north to Hainan Island in the south. Oysters can be found along the coast. Oysters are soft-bodied, parasitic animals with shells. Oysters produced at the junction of salt and fresh water are particularly plump. Traditional artificial oyster farming areas in my country are called oyster ponds or oyster ponds. Stone oysters grow on rocks; bamboo oysters grow on bamboos planted on the seashore as floating fields, also known as oyster ponds.

Oysters grow in warm and tropical oceans, and are most famous for those produced along the coast of France. Oysters are tender, fresh, and have a unique flavor. They can be boiled, marinated, roasted, deep-fried, canned, or processed into dried oysters or oyster sauce.

Additional information

Oysters are a nutritional supplement: China has included oysters in the first batch of health products that can be used as both medicine and food. Currently, researchers have used advanced testing methods to conduct a comprehensive analysis of oyster ingredients and found that the protein content of oyster meat is as high as 45% to 56%, fat 7% to 16%, and glycogen 19% to 38%.

Oysters are available in all coastal areas, and the main producing areas in the south are Guangdong and Guangxi. The price does not vary much, basically between 3 and 5 yuan, depending on the size.

Oyster farming has a long history in China. The "poet immortal" Li Bai once described oysters as "the most respected in the world". Oysters have been known as "milk of the sea" since ancient times because of their delicious meat, rich nutritional value and milky white color when boiled into soup.

Foreign oysters are of excellent quality, while my country's islands and seas are rich in freshwater resources. In order to improve and increase the varieties of oysters cultivated in my country, since the reform and opening up, my country has introduced many oyster species such as Pacific oysters, Portuguese oysters, and Kumamoto oysters. As the saying goes, "eat a hundred kinds of oysters and drink a hundred kinds of water." Due to changes in water quality and feeding habits, these oyster species have also formed different flavors and characteristics, which are deeply loved by the Chinese people.

1. Guangdong Province

1. Shanwei

● Morning Island Oysters

▲Picture from Oyster Gate Nine Styles

Chenzhou Village is located on the south bank of Changsha Bay in the South China Sea, northwest of Hongcao Town in Shanwei City, Guangdong Province. It was originally an isolated island. The unique conditions for oyster cultivation, just like its original name "Shenzhou", seem to be blessed by the gods. The 15-centimeter oysters, which are already very rare in Guangdong, can be found here.

▲Picture from Oyster Gate Nine Styles

Chenzhou oysters have white bellies and black, thick ears with six pieces. They have no fishy or astringent taste. In the local dialect, they are described as "crisp, sweet and without residue". The price of fresh Chenzhou oysters is generally around 50 yuan per catty, and the price of Chenzhou oysters weighing more than 55 grams is 15-16 yuan per piece. There are oyster factories everywhere, and the oyster aroma is fragrant. A large number of oysters (dried oysters) and oyster sauce are produced in this small village with rich natural resources.

●High-snail oyster

▲Picture from Oyster Gate Nine Styles

The oysters are produced in Gaoluo Village, Dahu Town, Haifeng County, Shanwei City. Dahu Town has abundant sea and freshwater conditions, making it an ideal base for oyster farming. Gaoluo oysters are large and crystal clear, and are sold well in Hong Kong, Macau, Southeast Asia and other regions and countries. The dried oysters are full, golden, fragrant and sweet.

2. Shantou

South Australian oysters

▲Picture from Oyster Gate Nine Styles

The production area of ​​Nan'ao oysters is the surrounding waters of the main island of Nan'ao and 35 small islands in Nan'ao County, Guangdong Province. As the only island county in Guangdong Province, Nan'ao has a vast sea area. The subtropical marine monsoon climate makes the marine life here rich. The Pacific oyster aquaculture industry introduced from outside has a stable and unique development advantage here, gradually forming the characteristics of high yield and plump meat of Nan'ao oysters, which is a protected product of China's national geographical indication.

3. Yangjiang

●Chengcun oysters

There are more than ten oyster producing areas in Yangxi, including Chengcun, Xitou, Rudong, Shaba, Zhit, etc. Among them, the oysters produced in Chengcun Oyster Farm are the most famous. The characteristics of Chengcun oysters are large size, sweet taste, and bright color. They are obviously different from dried oysters produced in other places. Chengcun Oyster Farm is located at the mouth of Fengtou River and Zhit River. The water here is moderately salty, and there are many harbors and rich microorganisms under the ground, which is very suitable for oyster growth. Chengcun Oyster Farm has a history of oyster farming for more than 500 years, and oyster products are exported to China, Hong Kong, and Macau.

4. Zhanjiang Oysters

The Zhanjiang oysters grown in the pollution-free and natural ecological waters of Zhanjiang are fresh, tender and plump, with an excellent taste, refreshing, smooth, sweet, crisp and without residue. They are the only ecological seafood products that are cultivated without artificial feeding. Among them, the original charcoal-grilled oysters are particularly famous at home and abroad.

5. Shenzhen

●Baoan Shajing Oysters

Shajing Town in Bao'an District is a famous oyster town in my country. Shajing oysters, produced at the confluence of salt and fresh water at the mouth of the Pearl River, are popular in the Chinese food circle for their large size, tender and delicious meat. They are delicious when eaten raw, with a milky white color, fat, tender and smooth, and are the most famous specialty of Shenzhen. Not only are they rich in protein and vitamins, but they also contain 200 times more iodine than milk and egg yolks. However, due to overfishing and environmental pollution, the Shajing oyster industry in Bao'an is no longer as vibrant as it was yesterday. The quality and quantity of oysters in the area have dropped significantly, which has become a regret for many diners.

●Nanshan Oyster

Nanshan oysters and "Nanshan litchi Shajing oysters" are known as the two famous brands of Shenzhen agricultural products. "Shajing oysters" are actually produced in the front and back seas of Nanshan District, so they are also called "Nantou oysters" locally. Nanshan oysters belong to the variety of Jinjiang oysters and are the best oysters. Because the front and back bays are close to the estuary of the Pearl River, salt and fresh waters intersect with each other, and plankton is abundant; coupled with the temperature conditions of the early winter festivals and cool nights, Nanshan oysters are full of fat and are particularly fresh and smooth when eaten.

6. Zhuhai

●Hengqin oysters

Zhuhai Hengqin oysters have been able to stand out in recent years, all thanks to their "oyster gate" aristocratic origin. Like Yangcheng Lake hairy crabs, Hengqin oysters are grown in the brackish waters of Hengqin Island. When the tide recedes and there is appropriate sunlight, they can bask in the sun. Local oyster farmers use poles as marks, throw stones and tiles to raise oysters. After fattening and harvesting, they undergo multiple levels of purification and are nationally Class A green shellfish food. Hengqin oysters are large, fat, white, tender and crisp, and are the exclusive sashimi variety in high-end hotels and restaurants.

7. Jiangmen

●Taishan oysters

Taishan waters are mainly based on the Zhenhai Bay water source belt, far away from industrial city pollution. Oyster species are divided into white oysters and yellow oysters based on shell color. The former is cultivated, the latter is wild, and white oysters are of the best quality. They have the characteristics of wide adaptability, fast growth, and easy fattening. The oyster meat is wide and white, and tastes particularly refreshing and has no residue.

8. Maoming

●Dianbai oyster

The terrain of Dianbai District slopes from northeast to southwest, with high north and northeast parts, low south and southwest parts, and the South China Sea surrounding the south. The harbor is winding, and the four seasons are like spring frost without snow, and the rain is abundant. The oysters raised there are naturally plump. The reason why Dianbai's oysters are famous can be traced back to a local cooked food called "Oyster Fried". It is simple to make, crispy and delicious, and has the effects of nourishing yin and kidney, cleaning dirt and beautifying the skin. After the reform and opening up, Dianbai people put this specialty on the market, and it quickly became popular among diners. As a result, Dianbai's oysters also attracted many diners with the reputation of "Dianbai Oyster Fried", and entered restaurants and food stalls.

2. Shandong Province

1. Weihai

● Rongcheng oyster

Rongcheng City is located at the easternmost end of Shandong Peninsula and is surrounded by the sea on three sides. The coastline is 487 kilometers long, with 10 bays distributed along the coast. There are many fish and shrimps spawning, feeding, and migrating. The microalgae are rich and suitable for the growth of oysters. Due to the distinct four seasons, the seawater temperature in Rongcheng varies greatly with the seasons, and the salinity varies significantly, so the oysters produced here are particularly sweet and plump.

●Rushan oyster

As one of the three treasures of Rushan, Rushan oysters are large, plump, smooth and delicious. The protein, zinc, iron, manganese and selenium they contain are higher than those of products from other regions. High-quality oysters are large and plump, light yellow in color, uniform in size, dry and have a brown-red surface. The whole oyster is closed and has no gaps. If it is slightly open, it can be closed by pressing lightly. Be careful when choosing.

●Nanhai New District Oyster

Nanhai New Area is the place in Weihai, Shandong that has produced the most oysters in recent years. In the area of ​​Sangdao alone, a breeding cooperative with an area of ​​100,000 mu has an annual harvest of 100 million oysters. Thanks to the local government's increasing awareness of marine protection, there are almost no polluting enterprises in the area, and the breeding environment is very good. Therefore, the oysters are not only strong but also crisp. In addition, the high sand content in the South China Sea effectively inhibits the growth of other algae, so the oysters grown in this way have extremely high edible and medicinal value.

2. Qingdao

●Hongdao oysters

Most of the oysters in Hongdao are wild. Every year when the weather turns cold and the tide recedes, the oysters in Hongdao are at their plumpest. Due to the delicious meat, Hongdao oysters attract a large number of tourists and fishermen every year. Experienced fishermen will move some of the oysters raised in the sea to Weihai and Rushan, and then bring them back to Hongdao for breeding after fattening them. In this way, the quality of oysters in Hongdao has also improved a lot. Interestingly, this area, which was once an isolated island, bordered the land after crustal movement. Oyster skins up to 30 cm long and dating back 500 years have been unearthed, which all bear witness to the environmental changes of this continent.

3. Liaoning Province

1. Dalian Bay Oysters

Dalian Bay oysters are named after their origin in the waters near Dalian Bay. The reproductive period is from June to August every year. The shells are large, slightly triangular, large and medium thick. The two shells are generally of different sizes, with the left shell larger than the right shell. The shell surface is grayish yellow with purple stripes or spots. The inside of the shell is white and shiny, with a small hinge and no teeth, and a long and deep internal ligament groove. As a "famous product" among oysters, Dalian Bay oysters not only taste excellent, but also have rich value. The shells can be used to make lime, calcium carbide, and cement, and the meat can be eaten fresh or brewed to stop the consumption of oil in dried oysters. Due to overfishing, Dalian Bay oysters have completely become artificially cultivated varieties. Local laws have also been issued to set up a fishing ban, and their market prices are also soaring year by year.

2. Zhuanghe Oysters

The mild climate of Zhuanghe, Liaoning Province, is located in the warm zone of the northern hemisphere, with distinct seasonal changes, which is very suitable for the development of oyster farming. The two shells of Zhuanghe oysters are different in shape, with a rough, dark gray surface; the upper shell is bulging in the middle; the lower shell is attached to other objects, is larger, quite flat, and has smoother edges; the inner surfaces of both shells are white and smooth.

4. Taiwan Province

1. Oyster

The dense-scaled oyster, also known as the slipper oyster in Taiwan, has a large, hard and thick shell that is round or oval, and the two shells are almost the same size. The left shell is deeply concave, while the right shell is relatively flat. The scales on the top of the right shell are healed and relatively smooth, while the scales on the other parts are dense, thin and brittle, in a tongue-shaped pattern, and closely arranged in a shingle-like manner. The shell surface is mainly flesh-colored or gray, mixed with purple, brown, green and other colors; the inner shell is mainly yellow, with some grayish variegated colors.

The dense-scaled oyster is rich in taurine and highly unsaturated fatty acids. It is also low in fat, cholesterol, inorganic salts and high in vitamins. It has rich nutritional value and is an artificially bred variety.

2. Blacktooth Oyster

As its name suggests, the shell of the black-toothed oyster is purple-brown, yellow-brown, black and other coarse radial ribs, and the edge is wavy black-purple. The left shell is often fixed in the reef or other hard objects, and the right shell is lid-shaped. The adductor muscle is kidney-shaped and located at the posterior ventral edge. The inside of the shell is pure white pearl color without obvious carvings.

3. Changhua Oysters

Changhua oysters are one of the top ten specialties in Taiwan. Oysters are also commonly known as "oysters" in Taiwan. Taiwan's oyster farming industry has a history of more than 200 years. The unique coastline and island surface make Taiwan's oysters famous all over the world. During the fattening period of Changhua oysters, special attention is paid to the increase of betaine in the body, and the delicious taste is unforgettable.

4. Yunlin Oysters

Yunlin is the most honest farming village in Taiwan, with many simple farming and fishing villages. In terms of food culture, it has the characteristics of being simple and unpretentious, with good and authentic ingredients. So after August, the oysters here seem to be eating bait and growing fat. The oysters that have absorbed the essence of Yunlin countryside are plump and the taste seems to become purer.

5. Chiayi Oysters

Budai and Dongshi in Chiayi are the main oyster producing areas. After the third month of the lunar calendar, oysters begin to be harvested. The price is low and the seawater is pollution-free, so they are very popular with consumers. Chiayi is mainly based on oyster farming and tourism. Every oyster harvest season is the peak tourist season in Chiayi, and it is also the best time for Chiayi's "oyster omelet". These oysters are large in size, chewy and delicious, and have a particularly good taste, so they are very popular with tourists.

5. Fujian Province

1. Golden Oyster

As a new breed, the Fujian Fisheries Research Institute has developed a golden oyster with a golden shell that can be eaten raw based on the Fujian oyster (common name: Portuguese oyster, also an imported breed). This breed has advantages such as fast growth rate and stable genetic performance. The breeding pilot project is in Shenlu Bay, Quanzhou.

2. Kasumigaura Oysters

The main varieties of Xiapu oysters are Crassostrea gigas and Crassostrea caerulea. The custom of planting bamboos for breeding began in the Chenghua period of the Ming Dynasty. Xiapu Shajiang Township has a wide water area and is located on the northwest coast of the Taiwan Strait. Affected by the marine climate, it has obvious monsoon characteristics, warm winters and cool summers, and frost and snow are rare. The oysters here are not only highly produced, but also have a strong flavor. The dried oysters are plump, golden and fragrant.

3. Xiamei Oyster

Xiamei oysters belong to the species of Crassostrea gigas, which has a long history. As early as the Qing Dynasty, local chronicles recorded the fact that oysters were raised in broken tile jars and random stones. With the innovation and progress of breeding technology, the breeding mode has developed from raising oysters on random stones to raising them in strip stones, scaffolds, and shallow sea hanging. It is a famous brand product among agricultural products in Fujian Province.

6. Jiangsu Province

1. Nantong Oysters

Oysters from Nantong, Jiangsu are well known along with oysters from Zhanjiang, Guangdong, oysters from Sanmen County, Zhejiang, and oysters from Dalian Bay. The oyster farming industry here has a long history, and in the nearby Haimen waters, there are even oyster mountains (old oysters die and new oysters attach to their shells, piling up layer by layer). The sand at the bottom of the oyster mountain is different from ordinary beaches. It can become as hard as rock through continuous sedimentation, and this beach becomes the basis for oysters to attach.

7. Guangxi Zhuang Autonomous Region

1. Giant Oyster

A, B, C, and F are all giant oysters, which are actually a genus. The common characteristics of these oysters are large shells, no comb teeth, and concentrically growing scales on the shell surface. The left shell is concave and cup-shaped, and thicker than the right shell, which is flatter. There are no obvious radial ribs. The surface is grayish white or yellowish brown, and the inside of the shell is white. The growth characteristics of the giant oyster genus vary from region to region, but the morphological differences are almost invisible, so it is basically impossible to determine the species.

2. Oyster

The spur-margin oyster, see Figure D, has a small, thick shell with obvious radial ribs at the edge, and a green shell interior. The joint surface is narrow and the shell cavity is shallow.

3. Cat’s Claw Oyster

Cat's claw oysters are shown in Figure E. They have distinct morphological characteristics, small shells, thin texture, and flat sides. The left shell has 5-8 radial ribs extending to the edge of the shell, claw-shaped, with a few spines on the ribs, a deep shell top, and no mosaics on the inner edge.

4. The spiny oyster

The spiny oyster is characterized by a small shell, flattened laterally, a flat right shell, scaly, and no radial ribs. The raised semi-tubular spines are distributed on the entire shell surface except the top area, and also appear on the front and back sides of the inner surface mosaic.

8. Zhejiang Province

1. Yellow oyster

The underwater reefs of Wuzhugang Donganmen and Chuanshi Wuhumen at the mouth of the Minjiang River are rich in yellow oysters with delicious meat and high nutritional value. They have two shells on their bodies, about 5 cm long and 9 cm high. The top of the right shell is slightly curved and uneven like a mountain. The left shell is flat, like the lid of the right shell. The shell surface is light yellow with several purple rays, and the inside is smooth and white. They often reproduce on the underwater reefs with their flat side attached, connecting to each other in clusters, and are wild aquatic products.

Interestingly, during the Yuan Dynasty, the waterway near the mouth of the Minjiang River was clogged with silt, reeds grew thickly, and the water flow was not smooth, which was not suitable for the growth and reproduction of oysters. The year before the establishment of the Ming Dynasty, Emperor Taizu Zhu Yuanzhang ordered Tang He to be the general and attack Fujian from Mingzhou (now Wenzhou) by sea. In order to facilitate the passage of the fleet, the Ming army burned the reeds, dug up the silt, and rushed into the Minjiang River. From then on, the yellow oyster gradually multiplied in this area.

2. Xidian Oysters

Xidian oysters are mainly produced in the shallow sea of ​​Xidian Town. Currently, all 20 coastal villages in the town have strong oysters, with a cultivation area of ​​18,000 mu and an annual output of 12,800 tons. Oyster farming in Xidian has a 700-year history. According to relevant historical books, there are two islands in the Tiejiang River called Shikong Shuangshan, where Feng Tangying, a Jinshi from Shikong Village in the Song Dynasty, once fled to avoid chaos. Seeing that oysters were growing abundantly near the rocks, he asked the villagers to gather stones to cultivate oysters, which pioneered oyster farming.

3. Yueqing Oysters

Yueqing oysters are a specialty of Zhejiang Province. Its production area, Qingjiang Town, is located to the east of Yueqing Bay, and has unique conditions for oyster farming. Qingjiang Town, Yueqing City, is also known as the "Hometown of Chinese Oysters". Qingjiang Town has a rich history of oyster farming and is one of the country's first oyster pilot breeding bases. In 1979, the Pacific oyster species introduced from Japan for the first time in my country were successfully cultivated in the Qingjiang sea area. The improved breeding model has obvious advantages, which has led to the rapid development of the Yueqing oyster industry and has gradually been promoted to coastal provinces.

4. Three-door oyster

Sanmen oysters are large and plump, with tender meat and delicious taste. They are one of the specialties of Sanmen County. The main production area is Tieqiang Beach upstream of Jiantiao Port, where fresh and salt water mix, the salinity is moderate, the beach is vast and the slope is small, making it a good place to focus on oyster farming.

Oysters are produced in the north and south. The ones used for grilling are mainly from Guangdong and Guangxi. For example, Beihai Qinwang Oyster Farm specializes in supplying large, medium and small grilled oysters, with 2.8-5 taels, 2-3 taels of small oysters, 3-4 taels of medium oysters, 4-6 taels of large oysters, and 7-9 taels of extra large oysters.

Oysters are available in coastal areas, and the main production areas in the south are Guangdong and Guangxi. The price does not change much, basically between 3 and 5 yuan, depending on the size. Answer from the professional technical team of Beihai Dawang Oyster Farm