October 3, 2022 — The following was released by the NOAA:
Alaska’s aquatic farming industry is relatively new—it only became legal in the state in 1988. Since then, the industry has flourished.
Want a meal that’s good for you and good for the planet? Pacific oysters farmed in the United States are a smart seafood choice because they are sustainably grown and harvested under state and federal regulations. Oysters provide environmental benefits by removing excess nutrients and improving water quality. They are low in saturated fat, and excellent sources of omega-3 fatty acids, iron, zinc, and vitamin B12.
Pacific oysters, also called the Japanese oyster, Miyagi oyster, or Pacific cupped oyster, are sustainably farmed in Alaska and the Pacific Northwest. They are the most cultivated species of oyster, originally introduced from Asia to 66 countries. They are the only non-indigenous species allowed to be imported to Alaska for cultivation. Pacific oysters take 18 to 30 months to develop to the market size of 70 to 100 grams (2.5 to 3.5 ounces; shell on) live weight. Pacific oyster growth depends on water temperature and salinity.