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 ?
Sea Coast Oyster Company, Connecticut Oyster Farms, and eventually the Radel Oyster Company ceased oystering (Galpin, 1989).
The company obtains the shells from abandoned oyster beds throughout the Connecticut oystering area, from Norwalk to New Haven, with suction dredges.
At that time, from 250 (Fiedler, 1932) to 500 vessels (Anonymous, 1912a; Anderson(13)), 9 -- 24 m long, were oystering in New Jersey (Fig.
In the early 1800's, the main oystering activity was harvesting oysters from beds and transporting them on sailing schooners and sloops northward to the population centers of New York City, New Haven, and Boston.
By state law, the tongers could begin oystering on 1 September while the dredging season began later, between 1 October and 1 November in different years (Anonymous, 1902b, 1905d, 1907b).
In the 1890's, some 33,171 people were engaged in all aspects of oystering.
Soon after 1900, a series of production factors aided oystering operations including marketing.