Cathy Gay Wright, age 10, of Gastonia, N.C., for her question:
WHY CAN YOU BUY OYSTERS ONLY IN MONTHS THAT HAVE 'R' IN THEM?
Did you know there are more than 100 different species of oysters? They are all of the genus bivalve mollusks, and they are greatly enjoyed as a food by people in every part of the world.
Oysters vary a great deal in size, but those between three and si inches in length are the most common. The so called pearl oyster is also an important part of the vast oyster industry.
The oyster is the most extensively eaten shellfish in the world. It's true that you can only buy fresh oysters during the months of the year that include the letter R. But the reason for this is very simple: Harvesting of the oyster crop begins in September and ends in April. If you check the spelling of each month during this eight month season, you'll discover each includes the letter R.
The largest known oyster grounds in the world are in Chesapeake Bay, a large inlet of the Atlantic Ocean located in Virginia and Maryland, and Long Island Sound in New York.
States leading in oyster production include Virginia, Maryland, New York, Louisiana, Mississippi, New Jersey and Washington.
Oysters live in clusters called beds. They can be found at depths varying from 15 to 120 feet. They are found in water that has a temperature between 68 and 70 degrees.
Food for the oyster consists of microscopic organisms such as diatoms, algae spores and larvae. This food is washed into the gaping shell and on to the mouth by the ciliary action of the gills and pales.
Oysters develop from eggs with one oyster producing hundreds of millions of eggs each season. This large number is necessary since many are eaten by fish. Because ruthless harvesting of oysters threatened to exhaust the natural beds, oystermen have gone into the scientific cultivation of the creatures. Specialized oyster fisheries are now in operation in more than 35 countries. More than half of the world's annual crop is now taken from these artificial beds.
In the United States, cultivation consists of transferring young oysters, which are dredged from crowded natural beds, to favored localities where there is a
plentiful supply of food and a long growing season with proper water temperatures. After a period from 18 to 30 months, the oysters are ready for the market.