Portuguese oyster

Portuguese Oyster (Crassostrea angulata) is a species of oyster native to the Iberian Peninsula. It is also known as the European flat oyster and is a popular delicacy in Portugal and other parts of Europe.

History

The Portuguese Oyster has a long history of cultivation in Portugal, dating back to the Roman times. The Romans were known to have appreciated the unique taste of this oyster and cultivated it in the estuaries of the Tagus River.

Habitat and Distribution

The Portuguese Oyster is found in the coastal waters of Portugal, particularly in the estuaries of the Tagus and Sado rivers. It prefers brackish water and is often found in areas where freshwater meets the sea. The species has also been introduced to other parts of the world, including the Pacific Ocean and the Atlantic Ocean.

Cultivation

Cultivation of the Portuguese Oyster is a significant industry in Portugal. The oysters are grown on ropes suspended from floating rafts or in mesh bags on the seabed. They are harvested when they reach a size of about 7-8 cm.

Culinary Use

Portuguese Oysters are highly prized for their unique, sweet flavor and creamy texture. They are often served raw on the half shell, with a squeeze of lemon or a dash of hot sauce. They are also used in a variety of Portuguese dishes, such as cataplana (a seafood stew) and arroz de marisco (seafood rice).

Conservation Status

The Portuguese Oyster has been listed as a species of least concern by the International Union for Conservation of Nature (IUCN). However, it is threatened by overharvesting, pollution, and diseases such as the oyster herpesvirus.

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