THE OYSTER INDUSTRY OF THE WORLD 



557 



allowed to grow for a few weeks or months, it is transplanted to deeper growing 

 grounds. As the young oysters increase in size and require more space, they are 

 transferred several times to new grounds until they grow to the marketable size 

 of 3 inches or more. Finally, they are transplanted to fattening grounds where 

 they acquire desired flavor and accumulate a large amount of glycogen. In the 

 last operation they are harvested, washed, graded, packed, and shipped to market. 



Fig. 26-2. 



Oysters growing on 

 pilings. 



Seed-oyster grounds are usually located in shallow water close to the shore or 

 on tidal flats. Well-planned oyster farming requires that these grounds be kept 

 free from accumulation of debris and be replanted with shells or other cultch every 

 year shortly before the setting season. In some states the production of seed oysters 

 is developed as a special and highly profitable business. Several oyster companies 

 in New England maintain their own seed-oyster grounds and ship the young oysters 

 to the growing grounds sometimes located in another state. 



Oyster farmers in France have developed a special technique of collecting 

 young oysters (spat) on tiles placed at low tide on flats. After a few months young 

 oysters are detached from the tiles with a sharp knife and placed on growing 

 grounds. For fattening the oysters farmers at Arcachon, France use shallow ponds, 

 or "claires," filled with sea water supplied by a system of ditches. Oysters in 

 claires feed on diatoms which thrive in them, and frequently acquire a greenish 

 color derived from the pigment of these algae. These green oysters have a very 



