We’re headed down a slope toward a polluted, choked-off basin called Patten’s Cove. So are oysters a quasi-endangered species-or what’s for dinner? And why does it matter?Ĭlad in rubber boots, Anamarija Franki ć and I race across the six lanes of Morrissey Boulevard in Boston’s Dorchester neighborhood on a bright morning in June. Although there are a few scattered estuaries that have a “natural set”-a regularly occurring spawning cycle in the wild-it’s very likely that without long-term human intervention the oyster will disappear from New England’s waters almost entirely. Even then, we eat most of them before they’re sexually mature, further truncating the natural breeding cycle. Why? Because we’ve destroyed, built over, or polluted their coastal habitat, introduced diseases from other waters, and otherwise so altered the conditions for naturally sustaining populations that the only way they can survive now is with our help. But you won’t find many such specimens these days, or the reefs they grew on. We know from New England local histories and preserved shells that oysters can live for decades-and once grew to more than a foot in length on reefs so massive that they had to be dynamited when harbors and channels were built in the 18th and 19th centuries. Savin Hill Cove and Patten’s Cove share the same body of water, divided by Morrissey Boulevard. center: Savin Hill Cove–site of the first Biomimicry Living Lab project, funded by the Schmidt Family Foundation-at low tide, with UMass Boston in the background. Under Beades Memorial Bridge, at the edge of Patten’s Cove in Boston’s Dorchester neighborhood, Anamarija Frankić checks rehabilitated oyster beds for growth. Occasionally, one strikes with breathtaking virulence, such as Rhode Island’s 1995 Dermo outbreak, which killed more than 98 percent of the state’s wild oysters in just four years. And the youngster you consume might be infected with either of two prevalent oyster diseases-Dermo and MSX- with increasing mortality as the oyster ages (neither disease affects humans). You’re also almost certainly eating a farmed oyster, for with the exception of Wellfleet, “wild” oysters don’t exist anywhere on our coasts in numbers sufficient to supply more than the locals foraging for their own tables. At the raw bar, you’re probably consuming immature oysters, as growers try to bring them to market by age 2. The first year, most spawn as males, but turn female and release eggs generally by age 3. The American oyster is either male or female, depending on its age. So far, so good: We have an abundant, renewable resource keeping our coastal waters clean and supporting watermen. One of the world’s prime oyster grounds is the more than nine square miles of Wellfleet Harbor in Massachusetts, home to the largest self-sustaining oyster population in New England. Rhode Island, New Hampshire, and Connecticut also grow out a further tens of millions for the insatiableĬonsumer. In Maine, the Damariscotta River estuary nurtures seven million or so oysters. Unlike humans, whose growth rate is genetically predetermined, oysters grow only in the presence of sufficient food and save their energy by hibernating when the water turns too cold or otherwise unfit for their efficient operation.Īquaculture farmers, benefiting from science and long experience, have become accomplished at hatching oysters and then growing them to market size by attaching them to microscopic bits of clamshell. Their fixed life begins when they attach to a hard surface, preferably another oyster. They consume plankton, algae, and organic matter, “cleansing” the water column of excess nutrients from various sources that can lead to damaging blooms, cloudy water, and lifeless bottoms. Oysters are remarkably good at filtering water, up to 50 gallons a day each when feeding.
Simply put, this creature’s intriguing and downright paradoxical characteristics make it a powerful candidate to help mitigate the effects of climate change while helping to rebuild our coastal ecosystems. Up and down the New England coast, however, in estuaries and harbors and university marine-science labs, researchers are beginning to see a far greater value in the American oyster, Crassostrea virginica, than as an amorous appetizer. In short, our only experience of the oyster, which has been around for 500 million years or so, is as food. If you live near the seacoast, your knowledge might extend to the names of a few favorite local oysters and the bodies of water in which they grow. It’s an expensive delicacy, a sensuous mouthful associated with the boudoir by way of the belly. The only place most of us ever see an oyster is on ice.
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