ArticleBody:This article was originally featured on Hakai Magazine, an online publication about science and society in coastal ecosystems. Read more stories like this at hakaimagazine.com. There’s an old adage about oysters: in months without the letter r—May, June, July, and August—it’s best to stay away. An oyster eaten outside these months should have a satisfying snap, like al dente pasta, says Shina Wysocki, farm director at Chelsea Farms in Washington State.
In the lab, George and his team confirmed triploid oysters’ sensitivity. When exposed to heat stress, triploid Pacific oysters die at a rate 2.5 times that of the diploids. Plus, juvenile triploid oysters are more expensive than diploid seed—and many farmers are becoming less willing to gamble on such poor odds for survival. Wysocki—of Chelsea Farms—used to buy triploid seed but isn’t currently growing any. “I spent a lot of money on triploid seed to have them die,” she says.
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