Some kinds of oysters are used in cooking and are a delicacy.
Pearl oysters are not used for food, of which a pearl is collected.
Most oysters form pearls, but only pearls covered with a layer of mother-of-pearl have commercial value (such pearls are formed only by bivalves and gastropods).
Mother-of-pearl mother-of-pearl is used for making buttons, inlays, etc.
The English word “oyster” (“oyster”) first appeared in the 14th century.
A giant oyster can reach a length of 38 cm.
In adult oysters, there is no leg, but young ones do.
Under favorable conditions, one oyster can save up to 500 million eggs per season.
In the world there are about 50 kinds of oysters.
Oysters live in sea salt water (minimum salinity, at which they can exist – 12 ‰).
The level of salinity of water affects the growth rate of oysters and taste (the best ones are oysters collected at salinity from 20 to 30 ‰).
At a salinity of 33-35 ‰, oysters grow well, but their meat becomes stiff (the ancient Romans knew about this and therefore kept oysters collected in the sea in small freshened ponds).
Many species have the ability to survive long draining, since during strong outflows, oysters are on land.
Some kinds of oysters are used in cooking and are a delicacy.
