First of all, these white liquids are tadpoles of male oysters. They will meet the eggs of female oysters and hatch into dust-sized oyster babies. In recent years, people have overfished wild oysters, resulting in a sharp decline in their number. Therefore, 95% of the oysters we eat now come from oyster farms. People will put oysters in soft barrels by the sea. Oysters can start breeding when they are six months old. Whenever the breeding season comes, worker ants will swim in the breeding grass with the water temperature between 20 and 30 degrees to let the mother oyster ovulate. At this time, the female oyster will spit out eggs, while the male oyster will spit out tadpoles. 12 hours later, the small oysters will be hatched. When oysters are born, they dilute the phytoplankton mixture with seawater and pump it into oyster containers. Because these newborn oyster babies are too small to be seen with eyes, they can only be seen under a microscope.
Second, from the moment they begin to hatch, they already have shells and can swim. After waiting for about half a month, it will grow to 1/3 mm long, and then workers will transfer them to circulating water to get more food and oxygen. With the increasing number of oysters. Big workers will also move them into bigger bottles, and when they are four to six weeks old, they can go to the floating oyster farm in the harbor. Here, they will be put into a cage filled with circulating water for small oysters to eat phytoplankton. In the next six weeks or so, their volume will increase to about 4 mm. At this time, workers will put them in plastic soft nets and put them on metal shelves. Then they will hang metal shelves in the sea and let them live in the sea for three months. As oysters grow up, workers will also transfer them to bigger and bigger soft net bags.
Third, their average length is about 20 mm now, and in six months, their volume will be twice as large as it is now. Then the workers spread them on the bottom of the sea. At this time, the harvest is no longer determined by the length, but by the weight of oysters. When it's time to collect oysters, the workers will put down the machine that is responsible for digging you in front and transporting you in the back. He will spray thick water to clean the oysters from the bottom of the sea, send them into conveying bags and transport them to sorting stations. The workers picked out the oysters that met the standard and put them in the basket. Oysters and other substandard sundries will return to the sea. Then the oysters will be put in a container. After standing in an ultraviolet sterilized seawater tank for 24 hours, all the bacteria were washed out, so the treated oysters were safer to eat raw. Now these oysters can be boxed and sent to people's mouths.