568 



MARINE PRODUCTS OF COMMERCE 



capacity. The containers are not returnable. To safeguard the public against con- 

 tamination and adulteration the Food and Drug Administration and the U. S. 

 Public Health Service enforce a number of regulations which prescribe recom- 

 mended practices of shucking, storage, and shipment of oysters. The oysters 



(.Courtesy Bluepoints Co., Inc.) 

 Fig. 26-12. Washing shucked oysters. 



(O. virginica) are graded according to their size: Extra large, counts or plants: 

 160 oysters to the gallon, or not more than 44 of the smallest selected from the 

 sample in a quart; Large or extra selects: more than 160 but not more than 210 

 oysters per gallon, or not more than 58 of the smallest per quart; Medium or 

 selects: more than 210 but not more than 300 oysters per gallon or not more 

 than 83 smallest oysters per quart; Small or standards: more than 300 but not 

 more than 500 oysters per gallon, or not more than 138 smallest oysters per 

 quart; Very small: more than 500 oysters per gallon and more than 112 largest 

 oysters per quart. Pacific oysters are graded according to their number per pint: 

 5 to 8, 8 to 10, 10 to 12, 12 to 15, 15 to 18, and over 18 oysters per pint. 



Freezing 



The freezing of oysters is a relatively new process which is gradually gaining 

 popularity. At present several plants in New England and the Chesapeake Bay 

 states prepare frozen oysters for the market. 



After the oysters have been shucked and washed, as described above, the oyster 



