Fishery and Culture Potentials of the Mangrove Oyster (Crassostrea gasar) in Nigeria
2007
E.J. Ansa | R.M. Bashir
Crassostrea gasar, the edible mangrove oyster is a conspicuous inhabitant of the mangrove ecosystem. Being a hard substrate bivalve it is usually found attached to any hard substrate in the estuarine/coastal environment such as prop roots of mangrove trees. It has a wide salinity tolerance range of 10-25 ppt and grows and develops well at temperatures of 23-31°C. The oyster has a high economic value and is widely accepted both locally and on the international markets. The flesh of the oyster could be eaten raw, or after it is boiled or smoked. The mangrove oyster is usually harvested from the wild though it is cultivable. The harvesting is done mainly by the women-folk in Southern Nigeria. The oysters are harvested by cutting the roots of the mangrove trees on which matured oysters are found. Subsequently, these are taken to shore for further processing. The costs of the oysters depend on the extent to which they have been processed. Shell-on oyster costs 80 kg<SUP>-1</SUP>; freshly shucked oyster meat costs 450 kg<SUP>-1</SUP> while the smoked oyster meat costs 2, 000 kg<SUP>-1</SUP>. The economic importance of the mangrove oyster and its culture potentials in Niger Delta are discussed.
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