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  • Lunch Daily: 11:30am
  • Dinner Daily: 4 – 9pm

Improvement Of Oyster Production Through Probiotics

With bacteria pathogens growing in shellfish, Pacific oyster hatcheries are looking to combat this issue, which will certainly have an impact on “The Oyster Bar on Chuckanut Drive,” among other restaurants. To help fight the bacteria, countries like the United States of America and Ireland are at the forefront of probiotic technology.

The Bacterial Disease

Many commercial hatcheries are dealing with larval moralities. By using a plethora of methods friendly to the environment, microbial pathogens can be controlled in the end. With the aid of probiotic bacteria, more and more commercial hatcheries are using probiotics over antibiotics to treat the outbreak. One thing that probiotics have over antibiotics is the fact that pathogens can resist the treatment, depending on the environment.

One strain of bacteria that is worrisome is called Vibrio alginolyticus. It enters the oyster’s digestive glands. Additionally, this bacteria likes to survive in eastern oysters primarily.

Top view of delectable shellfish cooked on bonfire with charcoal in sand on beach

(C) Pexels

Probiotic Hope

The probiotic that is looking to combat this bacteria is called OY15. 3 to 4 times a week, the probiotic is added to the algae feed. In turn, oysters are showing improvement in survival, as well as resistance to the disease. Overall, shellfish with this probiotic are calculating a 20 to 35% increase in resistance to the pathogen, compared to without using the probiotic.

Free stock photo of bivalve, cold, delicious

(C) Pexels

Future Grants

In 2021, the ICAF grant was given to the National Oceanic and Atmospheric Administration (NOAA). This grant will allow the strain to be diminished. The two hatcheries that will be involved with the grant include Pacific Hybreed and Taylor Shellfish Farms. Through this grant, the hope is to see if probiotics can work to protect Pacific oysters, as well. Nothing is more vital than protecting the environment given to us. With the help of probiotics, this could be a huge step in protecting oysters for years to come.


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Featured Wine: Woodward Canyon 2016 Nelms Road Cabernet Sauvignon

Enticing aromas of black currant, olive, spices, tobacco, and lead pencil. Deep red in color. In the mouth the wine offers savory blueberry fruit, mature tannins, beautiful texture and a long generous finish.

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For Your Favorite Foodies

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+ Closing times may vary seasonally so please call for a reservation if wishing to dine after 8pm.

+ It is our policy not to seat parties with children under 9 years of age unless our downstairs dining room is unoccupied.



Alaska’s Copper River Salmon is in!

* Alaska’s Copper River salmon harvest has begun, and the first fresh salmon of the season is at THE OYSTER BAR. Fresh Copper River King Salmon Entree. Roasted on a cedar plank. Presented with blackberries, seared oyster mushrooms, sorrel puree, balsamic syrup and toasted pine nuts!

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* subject to availability