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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: Domaine Magdalena Cabernet Sauvignon

    (Bin #1114 $87) This sophisticated, balanced Washington Red is everything a Cabernet from Red Mountain should be. It’s fine tannins accent the beautiful notes of blackberry, rose petal and earth. Domaine Magdalena is not only beautifully made but also thoughtfully made. The wine undergoes wild yeast fermentation, is unfiltered and is Demeter certified biodynamic. This wine can stand alone but would pair nicely with so many of our dishes including our vegetarian and wild game options.

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    For Your Favorite Foodies

    Call Today for Your Reservation!

    Call 360.766.6185

    + 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.