The delicacy grown in the cold waters of Foveaux Strait is harvested from March until June or July, depending on when the annual quota is reached.
Barnes Oysters manager Graeme Wright says supplies will not be plentiful until the fleet has been out for four or five days but limited supplies will reach some supermarkets from Monday.
Many boats did not go out on Sunday because of bad weather.
Mr Wright, who is also spokesman for industry organisation Bluff Oyster Management Company, says a decision will be made in six to eight weeks on the harvest level.
In 2013, 13.2 million oysters were harvested.
The size of this season's harvest will be decided after pre-season samples are analysed and observations by skippers are considered.
"There's nothing ugly we've seen so far so the indicators are looking pretty good," Mr Wright told NZ Newswire.
In the summer of 2001/02 more than 1.5 billion oysters, or 95 per cent of the population at the time, was estimated to have been killed by the shellfish parasite bonamia, he said.
The Salmon & Trout Association (Scotland) has called on Ministers to show leadership with decisive action in Wester Ross where lice numbers have been consistently over thresholds for a full year.
The latest aggregated sea lice data, published by the Scottish Salmon Producers Organisation (SSPO), shows that in the fourth quarter of 2013 sea lice numbers on farmed salmon were massively out of control in a number of areas.
The latest SSPO quarterly sea lice report (for October to December) reveals that average lice numbers were over thresholds in 13 out of 30 areas for which data is reported by the industry.
Particular hotspots yet again included ‘Kennart to Gruinard’ in Wester Ross where there are seven farms operated by two companies, Wester Ross Fisheries Limited and Scottish Sea Farms Limited. The monthly lice count on farms in this area was between five and ten times the threshold between October and December last year. Lice have been over the threshold in this area for an entire year now, despite three area-wide treatments and a staggering 25 other treatments for lice.
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A New Zealand research institute is sending 50,000 specially bred oysters out to aquaculture farms around the country this month in a bid to beat the virus which has devastated the industry.
Since 2011 the Cawthron Institute has been working to create a virus-resistant oyster by cross-breeding families with the best survival rates from previous years.
“We will find out for the first time in March/April whether the oysters we’ve sired using our best families carry that improved survival into the next generation,” Cawthron’s Cultured Shellfish programme leader Nick King said.
If the oysters have passed their increased resistance on, then the institute will be “onto something special” and will be even more confident that the breeding programme will enable the industry to keep ahead of the virus, King said.
”It’s all about compounding those good, healthy traits so eventually we end up with virus resilient oysters,” King said.
Descripción: Vibrio vulnificus is a gram-negative pathogenic bacterium endemic to coastal waters worldwide, and a leading cause of seafood related mortality. Because of human health concerns, understanding the ecology of the species and potentially predicting its distribution is of great importance. We evaluated and applied a previously published qPCR assay to water samples (n = 235) collected from the main-stem of the Chesapeake Bay (2007 – 2008) by Maryland and Virginia State water quality monitoring programs. Results confirmed strong relationships between the likelihood of Vibrio vulnificus presence and both temperature and salinity that were used to develop a logistic regression model. The habitat model demonstrated a high degree of concordance (93%), and robustness as subsequent bootstrapping (n=1000) did not change model output (P > 0.05). We forced this empirical habitat model with temperature and salinity predictions generated by a regional hydrodynamic modeling system to demonstrate its utility in future pathogen forecasting efforts in the Chesapeake Bay.
Northern Ireland's only salmon farm has been wiped out by an astonishing jellyfish attack.
More than 100,000 fish worth more more than £1million died when they were hit by a massive invasion at Glenarm Bay and Red Bay, Cushendun, off the Co Antrim coast.
It could take at least two years for the owners to recover from the setback and tonight admitted the company's future was in doubt.
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"We are still assessing the full extent, but it's a disaster," said John Russell, managing director of Northern Salmon Co. Ltd.
Billions of small jellyfish known as Mauve Stingers were involved - stinging and then stressing the salmon which were being kept in cages about a mile out into the Irish Sea.
The attack last week lasted for nearly seven hours with the jellyfish covering a sea area of up to 10 square miles and 35 feet deep.
At one stage staff in three boats tried to reach the cages, but such was the density of the jelly fish they struggled to get through and by the time they did it was too late to save the salmon.
Translated from Spanish:
PARKSVILLE, British Columbia, Feb. 26 (UPI) -- Island Scallops, a shellfish producer on Vancouver Island, is laying off staff after it lost a majority of its scallop harvest -- 10 million, worth $10 million -- due to high acidity levels in the waters of the Georgia Strait."I'm not sure we are going to stay alive and I'm not sure the oyster industry is going to stay alive," Saunders told The Parksville Qualicum Beach News. "It's that dramatic."
Unlike a row of seasonal crops, which live a matter of weeks or months before they're dug up and put on the dinner table, the hatching to harvest process for scallops lasts three years. That's three years of work down the drain, Saunders said.
Saunders claims he hasn't seen PH levels in the water plunge this low in his 35 years of shellfish farming.
High acidity levels means the scallops "can't make their shells and they are less robust and they are susceptible to infection," explained Saunders.
A worker harvests oysters for Taylor Shellfish in Washington, another company grappling with the effects of ocean acidification. A mass die-off of scallops near Qualicum Beach on Vancouver Island is being linked to the increasingly acidic waters that are threatening marine life and aquatic industries along the West Coast. Rob Saunders, CEO of Island Scallops, estimates his company has lost three years worth of scallops and $10 million dollars — forcing him to lay off approximately one-third of his staff. “I’m not sure we are going to stay alive and I’m not sure the oyster industry is going to stay alive,” Saunders told The Parksville Qualicum