Oysters are increasingly popular, leading to skyrocketing prices, with diners now paying at least $3 for a good oyster. The shift from wild to farmed oysters is driven by a decline in wild populations due to overfishing and pollution, prompting farmers to meet the demand. Costs and labor involved in oyster farming are often overlooked. Various farming methods exist, including on-bottom and off-bottom techniques, highlighting the complexity and effort required in raising these bivalves as they adapt to evolving consumer preferences.
Oyster farming is a nuanced process that involves significant cost and labor, especially as demand has surged and wild populations have declined by 85 percent.
The historical oversupply of dollar oyster promotions has vanished, now restaurants are charging about $3 or more for quality oysters amid rising demand.
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