Pages tagged Triploid
Chesapeake Gold
Hoopers Island Oyster Company's caged triploid oyster, from a farm a third-generation crabber co-founded in 2010. It also runs Maryland's first commercial oyster hatchery.
Poole Harbour
England's largest Pacific oyster area. Othniel Oysters grows over 2 million a year on the harbour bed, from French triploid seed nursed on a converted ferry.
How Farms Shape an Oyster
The ideal oyster is three parts long, two wide, one deep. How tumbling, floating cages and growth rate push a shell toward it, according to the research.
What Makes an Oyster Creamy
Glycogen, finishing, cold water and liquor volume: how growers build a creamy oyster, and why the milky summer oyster is a different thing entirely.
The Sterile Oyster in the Room
Triploid oysters are bred to be sterile, and they now fill much of the commercial supply. They stay sweet in summer, carry fewer amino acids, and menus rarely say which you are eating.
The 2021 Heat Dome and Oysters
Record heat, the lowest tides of the year and midday exposure: how the 2021 heat dome cooked shellfish on Salish Sea beaches, and what it revealed about triploids.