oyster

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oyster

(oi′stər)
n.
a. Any of several edible bivalve mollusks of the family Ostreidae, having a rough, irregularly shaped shell attached to the substrate in shallow marine waters. Oysters are widely cultivated for food.
b. Any of various similar or related bivalve mollusks, such as the pearl oyster.
intr.v. oys·tered, oys·tering, oys·ters
To gather, dredge for, or raise oysters.
A bivalved mollusc which may be consumed raw or cooked
Health benefits Oysters are a natural source of iron, zinc and selenium, as well as vitamin B12

oyster

[AS. oistre]
A shellfish that, when eaten raw or only partially cooked, may be a source of hepatitis A virus and bacterial pathogens. See: diarrhea, travelers'

oyster

References in periodicals archive ?
But during the 1994-95 and 1995-96 seasons, the market demand increased, and the bay waters were in good condition most of the time for oystering.
The first commercial oystering operations began in the early 1800's in estuaries near the Mississippi Delta.
Louisiana oystering operations somewhat resemble those in Delaware Bay.
The bottoms of Puget Sound and Willapa Bay oystering areas consist of gravel-sand or mud.
The Busch Act, passed at the same time, allowed individuals to purchase oyster land even if they had not used it before for oystering (Lindsay and Simons, In Press).
The Fishing Gazette (Anonymous, 1912f) quoted the newpaper, Tacoma Ledger in 1912 describing oystering in Willapa Bay (Fig.
The presence of oystering in the estuaries has helped to contain many developments.