Autorentext

Dan Martino was a TV producer for a decade when he stumbled upon oyster farming while filming a show. The opportunities within the oyster farming industry were so apparent that Dan promptly changed careers and started his own farm, Cottage City Oysters, off the coast of Martha’s Vineyard with his brother Greg. With over a decade of farming under his belt, Dan and the Cottage City Oyster Farm have become international leaders within the 3D regenerative farming industry.

Klappentext

An IACP Cookbook Award finalist.

A fascinating and eye-opening chronicle of the global history of oyster farming, the current state of the industry, and the possibilities of investing in oyster farming as a solution to food and climate challenges from veteran oyster farmer Dan Martino.

The oyster is one of Earth’s oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act passed in 1972 marked a turning point for water quality, and decades later, we’re witnessing a renaissance in oyster culture as the rise of aquaculture (ocean farming) attempts to supply a growing demand for oysters that increases exponentially year after year.

Internationally renowned oyster farmer Dan Martino guides readers through this fascinating history before presenting a detailed breakdown of the current state of the oyster industry as only an insider can describe it. He discusses husbandry, nursery, and farm techniques; the practical side of working with local government to set up a farm; tips for selling into the market; and what qualities make for the perfect oyster. He details the various global styles of farming and the species of oysters farmed, explaining how they differ in size, texture, shape, and taste—characteristics referred to as “merroir,” to parallel the way “terroir” illuminates how the origin of place affects taste in wine.

The oyster has never been more relevant as we look to the future and the many challenges presented by climate change and a growing population. Martino explores how the current land-based food production system risks collapse as it tries to keep up with growing demand, and oyster farming, which uses no land and minimal freshwater input, is a natural alternative to more resource-intensive food sources. Oysters are also exceptionally good at capturing carbon, making them a necessary element in the quest for climate change solutions.

The Oyster Book is an exploration of the past, present, and future of humanity’s relationship with the oyster, highlighting how humans can learn from our mistakes and harness the oyster’s potential for a more sustainable future.

Inhalt

Introduction

The Past

In the Beginning

When Oysters Met Homo-Sapiens

Where Do Babies Come From?

Cultivating Oysters

How the French Tamed the Sea

Japan, To the Rescue!

The West Coast

The American Eastern Oyster

America’s Appetite for the Oyster Grows

The Oyster Wars

The Collapse

The Present

Current Status of the Industry

How to Acquire a Farm

Different Types of Oysters

Don’t Forget the Pearls

Hatcheries vs Wild Spat Collection

Diploid vs. Triploid

Nursery Systems

Quality or Quantity

Types of Farm Methods

What Makes a Quality Oyster

Merroir

France

Australia

Japan

China

Korea

North America

New England

Massachusetts

Rhode Island

Maine

Connecticut

The Chesapeake Bay

The American West Coast

The Future

The Future of Food

Lack of Space

Finite Resources

Work in Progress

It Takes Energy

Solutions

Animal Feeds

Eat Your Carbon Footprint

Wine

Fashion

Sponges to Clean Ocean Plastic

Cosmetics

Spread the Culture

The World Is Your Oyster