Endangered Species Act Status Review of the Eastern Oyster (Crassostrea virginica)
The 2007 status review report conducted on a petition to list the eastern oyster (Crassostrea…
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Photo courtesy of NOAA Fisheries.
Photo courtesy of NOAA Fisheries.
The Eastern oyster is treasured as food by humans and other species. They are habitat for fish, crabs, and other critters—and because as filter feeders, they help filter the water. Centuries ago, they were plentiful. In some places, reefs were so big that ships had to navigate around them. Since then, in many areas, the populations have dwindled to just a few percent of what they once were. This is due to disease, overharvesting, habitat loss, and poor water quality.
But people—including NOAA scientists—are working hard to rebuild oyster populations. Many people are growing oysters for people to eat. Oyster aquaculture—farming of these tasty shellfish—is a growing industry. And NOAA and our partners are working to restore the healthy oyster reefs that so many other species rely on for habitat. Recreational anglers target healthy reefs for fishing opportunities, too. In the Chesapeake Bay, for example, NOAA and partners are involved in the world’s largest oyster restoration effort. There, they have restored nearly 1,100 acres of oyster reef.
Kingdom | Animalia | Phylum | Mollusca | Class | Bivalvia | Order | Ostreida | Family | Ostreidae | Genus | Crassostrea | Species | virginica |
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Last updated by NOAA Fisheries on 04/10/2023
The wild oyster harvest is managed by individual states or other jurisdictions. Similarly, aquaculture permitting is run by states. Guidelines and procedures vary from state to state. In some areas, NOAA scientists collaborate with state and other resource managers. They provide the most up-to-date science to help the resource managers make decisions and set regulations.
NOAA supports science that resource managers and decision makers can use as they set regulations about wild oyster harvest and aquaculture operations. NOAA science also helps practitioners who are restoring oyster reefs learn about the best ways to make their work effective and efficient.
U.S. farmed Eastern oysters are a smart seafood choice because they are sustainably grown and harvested under U.S. state and federal regulations.
Available year-round.
Estuaries, mainly the East Coast or Gulf of Mexico.
Ranges from sweet to briny.
Oysters are low in saturated fat and excellent sources of omega-3 fatty acids and iron.
Last updated by NOAA Fisheries on 04/10/2023
Middens—historic piles of oyster shells discarded after humans ate the meat—show that people have eaten Eastern oysters along the East Coast of North America for perhaps 2,000 years or more. For people who enjoy eating them, they are a treasured culinary delicacy.
But their status as a tasty source of protein, vitamins, and minerals led to years of overharvesting. Oysters also face challenges from disease and habitat degradation. Today, in many areas, oyster populations are only a fraction of what they once were. In the Chesapeake Bay, scientists estimate that the population is only at 1–2 percent of historic levels.
NOAA is teaming up with other organizations to restore oyster reefs up and down the East Coast. In the Chesapeake Bay, we are part of the world’s largest oyster restoration effort. With partners, we are working to restore oyster reefs in 10 Chesapeake Bay tributaries by 2025. That’s the goal set by Chesapeake Bay Program. So far, three tributaries are considered restored, and work continues in seven more. All together, in Maryland and Virginia, roughly 1,100 acres can be considered restored as part of this effort.
We also support science related to Eastern oysters. Our scientists provide technical advice to people who are working on oyster restoration projects. And we carry out and fund research about oysters, too. A recently published report details the benefits that restored oyster reefs bring to the ecosystem, such as:
Last updated by NOAA Fisheries on 04/10/2023
U.S. farmed Eastern oysters are a smart seafood choice because they are sustainably grown and harvested under U.S. state and federal regulations.
Oysters provide net environmental benefits by removing excess nutrients and improving water quality.
Growing oysters requires no feed—they filter phytoplankton directly from the water column.
Oysters are grown in tidal areas. They can be grown directly on the beach bottom or in mesh bags, trays, or cages that are either anchored in the water column or floated on rafts.
Shellfish toxins and bacteria occur naturally in the environment and can cause foodborne illnesses. State and federal regulations require monitoring of farmed oysters to ensure they are safe to eat.
In 2016, the United States produced 36.6 million pounds of oysters, including Eastern oysters, valued at $192 million.
Last updated by NOAA Fisheries on 04/10/2023
Last updated by NOAA Fisheries on 04/10/2023
The 2007 status review report conducted on a petition to list the eastern oyster (Crassostrea…
Last updated by NOAA Fisheries on 04/10/2023