APPENDIX IIT APPENDIX III 
about 6,000 acres. Output in the bay could be increased 
through reef planting and enrichment. Additional gains are 
possible from relaying; that is, regularly taking oysters 
from poor growing areas and placing them in more suitable 
environments; reef cultivation and redesign; disease and 
predator control; preventing undesirable ecological changes; 
and promoting ecological changes helpful to the fishery. 
These management techniques are applicable to other areas 
as well. 
Opportunities also exist for increased production of 
the Pacific coast oyster. The resource is seeded, grown, 
and cultivated in bays and estuaries; the more area seeded 
with young oysters, the higher the production potential. 
Increased development of State and private oyster seed 
hatcheries would offer a chance for selective breeding and 
improvement of the basic oyster stock. The hatcheries would 
also provide a source of seed oysters. Given increased demand 
at profitable price levels, production could be greatly 
increased. 
Harvesting capability 
Atlantic, quilt, and Pacific coast, oyster fishermen have 
the vessels and gear for harvesting available oyster re- 
sources, but efficiency could be improved. For example, 
dredges could be used in place of less efficient manual 
methods, such as hand tonging. 
Product development 
and processing 
An automated shucker capable of processing raw oyster 
products is needed. Several have been developed but none 
have been commercially successful. New methods could 
cause a processing breakthrough for the industry. 
Product development has proceeded slowly, with most 
oysters sold to the consumer in a fresh-shucked form. Some 
convenience foods, such as breaded oysters, oyster soups 
and chowders, and stews are produced. Oyster meat is a 
unique product with potential for wide consumer acceptance. 
Using cooked oysters NMFS researchers developed several 
frozen product forms including oyster blocks, oyster 
stuffing, oyster casserole, and oysters in cocktail sauce; 
and even more can be developed. Product forms meeting the 
needs of the consumer and restaurants and having long shelf 
life appear to have the highest potential for success. 
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