KPBS.com
SAN DIEGO — Pacific oysters have a long history of gracing restaurant menus in Southern California. The water-filtering shellfish has also been grown in local waters for nearly a quarter of a century. The Japanese mollusks are Dennis Peterson's bread and butter.
"It's a very robust oyster. It grows fast. It grows well. And it tastes really good," Peterson said.
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Pacific Oysters May Clamp Down On Sensitive San Diego Habitat
