Restoring Hong Kongs oyster reefs, one abandoned oyster farm at a time

Restoring Hong Kongs oyster reefs, one abandoned oyster farm at a time

Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. If oysters aren’t your thing, you can use tofu. You can also add some drier vegetables like cabbage, carrots, onions, asparagus and green beans to make a vegetable fritter. Even when I was in Hong Kong in December 2019, I couldn’t find this dish during the day.

Oyster Hong Kong

Hongkongensis, a dispersed but syntenic grouping of Gsc-Prop-Otp-Vsx-Hbx-Rax-Otx has been recovered on scaffold 6034 (Fig.6). Considering that Gsc and Otx are also linked to the HRO cluster in amphioxus , we suggest that the ancestral HRO cluster consisted of more PRD members, including at least Gsc and Otx (see also ). In addition, the LIM family gene Isl has been proposed to be part of an ancient PRD-LIM class Giga-cluster , which is consistent with our data to the extent that Isl is syntenic with the members of the PRD-class cluster in M. Homeobox-containing genes encode crucial transcription factors involved in animal, plant and fungal development, and changes to homeobox genes have been linked to the evolution of novel body plans and morphologies.

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For its oyster selection, DotCod usually serves an average of six to eight varieties from four different countries, depending on the season. Right now, it is serving French, Australian, American and New Zealand oysters; while later in the year, it will serve oysters from Ireland, England and Spain. We recommend the New Zealand rock oyster that is crunchy with a refreshing sea taste and also the Gillardeau from western France that has a briny flavour with a soft texture. DotCod serves its oysters with four different condiments, including tomato-basil salsa, mango salsa, shallot mignonette and cocktail sauce.

The raw seafood bar stocks more than 20 varieties of oysters on the half shell every evening, with seasonal choices flown in from all over the globe. The restaurant’s Sunday brunch deal is especially popular. $638 gets you a sumptuous seafood buffet, with a selection of freshly-shucked mollusks while $688 includes free-flow Piper-Heidsieck champagne to wash down the food. Holding court on the 7th floor of the JW Marriott Hotel,Fish Bar is a promising bet if you’re looking for jet-fresh oysters, sustainable seafood and meaty shellfish. The little wine bar is set aside from the rest of the hotel’s big restaurants, and has become a hit with the afterwork crowd thanks to its al fresco setting by the pool.

If you’ve seen the decadent buffet at Yamm then you won’t be surprised to hear that the restaurant is constantly adding fresh finds to its oyster bar. There’s always something new going on, and this month is no different with an ‘Oysters and Bird’s Nest dinner buffet’ on until the end of February. Oysters come in every form imaginable — think deep-fried oyster cakes, fresh oysters, oyster congee, teppanyaki oyster, and even oyster sushi maki. And if that’s not enough for you, check out The Mira’s Sunday Champagne brunch at sister restaurant Whisk where you can dig into unlimited freshly shucked oysters all morning. Located at the basement level of Prince’s Building in Central, DotCod is one of the first restaurants in Hong Kong to promote a sustainable and environmentally conscious menu while still serving the freshest and highest quality seafood from around the globe.

Given the high quality of our Hong Kong oyster genome assembly and accompanying gene annotation, we analysed the distribution of TEs across the genome to examine patterns of host gene-TE association. At a coarse level, TEs of each major category are distributed relatively evenly across the entire host genome (Fig.3b). However, at a fine scale, TEs are disproportionately represented in regions flanking genes and in introns, with the most common elements (i.e. DNA TEs, including rolling circle elements) driving this pattern (Fig.3c). As expected, 生蠔香港 has been largely excluded from exons, thereby protecting host gene function. Hongkongensis, the three ParaHox genes are linked on the same scaffold (Fig.4,5,6). Careful analyses of genomic organization across available mollusc genome assemblies revealed that in the majority of species the ParaHox cluster has broken apart.

Fish Bar

Way up at the Peak Galleria lies Cafe Deco and its wonderful selection of the freshest oysters from Ireland, South Australia, France, Scotland and USA. It has around 10 different kinds of oysters throughout the year, and also features seasonal specialities in its oyster bar. In addition to freshly shucked oysters, it also serves Pacific Northwest oysters prepared Kilpatrick at six oysters per serving.

In the meantime, TNC is continuing to expand its operations. The group is now recycling oyster shells from local restaurants as substrates for larvae to grow on. With help from local communities, TNC has collected about 36 metric tons of discarded shells and placed about 21 metric tons of them on the seabed in three of its projects. Their efforts have proven remarkably effective. While most oyster reef restoration projects require seeding with juvenile oysters cultivated in hatcheries, the waters at the four Hong Kong sites teem with so much larvae that the oysters grow independently. The only thing they need is a substrate to attach to, such as the new concrete-post reefs at Pak Nai, which are now encrusted with oysters two years after being established.

To make things worse, the past few decades also witnessed a steep decline in oyster farming bringing the 700-year-old heritage to its knees. For more than 700 years, oysters have been an important commodity in Hong Kong—unsurprising given Hong Kong people’s love for seafood. Often overlooked as a crucial marine habitat, oysters are also ecosystem engineers that play a tremendous role in coastal protection and support marine ecosystems wherever they thrive.

They may be smoked, boiled, steamed, pan fried, grilled, or baked. The unique flavor of an oyster, which may be salty, sweet, buttery, copper, briny, or melon, heavily depends on where it was caught. Our newsletter hand-delivers the best bits to your inbox.

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