Comparative Growth And Survival Of Hatchery-Produced Oyster Seeds' Between Two Culture Sites Located In West And East Malaysia.

Abstract

Oysters have been consumed traditionally in Malaysia. The small oysters harvested from the wild stocks served as omelets are favorite local food, especially among the chines community. The production from wild sources was estimated approximately 150 MT per year by the Bay of Bengal Programme of the FAO. Oysters are perceived to be on expensive food and not an everyday dish by most consumers. Singapore market offers tremendous growth potential. However, expo~ to Singapore is possible only when it met the stringent sanitation requirements imposed by the government. This can be achieved by introducing the depuration system to purify the oysters.