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Culture of the Pacific Oyster (Crassostrea gigas) in the Republic of Korea |
PREPARED FOR THE OYSTER CULTURE TRAINING COURSE
CONDUCTED BY THE FISHERIES RESEARCH AND DEVELOPMENT AGENCY
(REPUBLIC OF KOREA)
AND ORGANIZED BY THE
REGIONAL SEAFARMING DEVELOPMENT AND DEMONSTRATION PROJECT (RAS/86/024)
IN COOPERATION WITH THE
REGIONAL SMALL SCALE COASTAL FISHERIES DEVELOPMENT PROJECT,
BAY OF BENGAL PROGRAMME FOR FISHERIES DEVELOPMENT AND THE
INDONESIA SEAFARMING DEVELOPMENT PROJECT
JUNE 1988
CULTURE OF THE PACIFIC OYSTER
(CRASSOSTREA GIGAS)
IN THE REPUBLIC OF KOREA
Byung Ha Park
Mi Seon Park
Bong Yeoul Kim
Sung Bum Hur
Seong Jun Kim
Prepared for the Training Course on Oyster Culture
conducted by the National Fisheries Research
and Development Agency
Pusan, Republic of Korea
June 1988
Seafarming Development and Demonstration Project
(RAS/86/024)
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Structure and Biology of Korean Oysters
Genus Crassostrea
Genus Ostrea
A. Geographical Distribution
B. Ecological Distribution
C. Shell Growth and Growth Variations
of Soft Part
D. Maturation and Spawning
E. Fertilization, Embryonic Development
and Planktonic Phase of Oysters
F. Settling
A. Basic Factors in the Production
of Spat Oyster
B. Collection of Spat
C. Collecting Ecology
D. Preparation of the Collectors
E. The Manufacture of Collectors and
Establishment of Collecting Beds
F. Spatfall Forecasting
A. Culture Methods
B. Culture Units
A. Fouling Organisms
B. Diseases
C. Eutrophication of Oyster Farm
D. Red Tide
A. Fresh Shucked Oysters
B. Frozen Oyster
C. Canned Smoked Oysters in Oil
D. Canned Boiled Oyster
E. Dried Oyster
F. Salt-Fermented Oyster
G. Oyster Juice
Table No.
3.1 Geographical distribution of some commercially important oyster species
3.3 Optimum salinity for the development of C. gigas and C. angulata
3.5 Influence of decreasing salinity on settling of Ostrea edulis larvae
4.1 Estimated number of oyster brooders and egg spawned at two sites in relation to water depth
4.2 Comparison of mortality occurrence between hardened and ordinary oyster spat
4.5 Vertical distribution of oyster larvae in Namhae and Changwon coastal areas
5.1 Culture steps in the oyster hanging culture methods in relation to ordinary and hardened spat
5.3 Details of materials for one raft
5.4 Details of materials for one long-line
6.1 Number of oysters preyed upon during a given time period
6.3 Lethality of H. norvegica in relation to freshwater treatment
8.1 Standards of size for individually frozen oysters
8.2 Inspection standards for canned smoked oysters in oil
8.3 Inspection standards for canned boiled oysters
8.4 Standards of count size for dried oysters
Fig. No.
2.1 Soft parts of Crassostrea sp.
2.2 Internal anatomy of C. gigas
2.3 Internal anatomy of C. nippona
2.5 Internal anatomy of C. denselamellosa
3.1 Tolerable salinity ranges for various oyster species
3.2 Vertical distribution of several oyster species
3.3 Developmental stages of C. gigas
3.4 Larval setting time in relation to salinity levels
4.1 An example of geographical and environmental situation for mobile spat collection
4.2 An example of geographical and environmental situation for fixed spat collection
4.3 Changes in water temperature in some oyster-growing areas
4.4 The proportion of gonad size to total size in cross-section of spat oyster
4.5 Gonad sections of female Pacific oyster (C. gigas) showing seasonal changes
4.6 Gonad sections of male Pacific oyster (C. gigas) showing seasonal changes
4.7 Depth range where natural setting of the Pacific oyster occurs
4.8 Distribution of oyster larvae by water depth
4.9 Structure of a rack for oyster seed collection
4.10 Seed collecting rack of the Pacific oyster
5.1 Bottom culture of Pacific oyster
5.2 Stone culture of Pacific oyster
5.3 Schematic drawing of stone method
5.4 Stick culture of Pacific oyster
5.5 Raft culture of Pacific oyster
5.6 Long-line culture of Pacific oyster
5.7 Rack culture of Pacific oyster
5.8 Structure of a raft for oyster culture
5.9 Structure of a long-line for oyster culture
5.10 Shell growth in terms of height from the start of the hanging culture method
5.11 Meat weight increase from the start of the hanging culture method
5.12 Comparison of growth of oyster in different locations of the growing area
5.13 Difference in the external appearance of Pacific oyster (C. gigas) in different regions
6.1 Typical fouling organisms in oyster culture grounds
6.3 Bacterial foci (focal necrosis) from Pacific oyster
6.4 Bacillary necrosis of oyster larvae showing typical bacterial swarming
6.5 Infected ovum of Pacific oyster (C. gigas) with Maeteilioides chungnuensis
6.6 The causative organisms of red tide
7.1 Harvesting of oyster by crane
7.2 Yield of oysters from a 3m-long ren
8.1 Flowsheet showing the various stages of processing frozen oysters
8.2 Flowsheet showing the various stages of processing canned smoked oysters in oil
8.3 Flowsheet showing the various stages of processing dried oysters