Oyster
The largest oyster-producing body of water in the United States is Chesapeake Bay, although these beds have decreased in number due to overfishing and pollution. Willapa Bay in Washington produces more oysters than any other estuary in the US. Other large oyster farming areas in the US include the bays and estuaries along the coast of the Gulf of Mexico from Apalachicola, Florida in the east to Galveston, Texas in the west. Large beds of edible oysters are also found in Japan and Australia. In 2005, China accounted for 80% of the global oyster harvest. Within Europe, France remained the industry leader.
Culture of Australia
Australia's 11 million square kilometre fishing zone is the third largest in the world and allows for easy access to seafood which significantly influences Australian cuisine. Clean ocean environments produce high quality seafoods. Lobster, prawns, tuna, salmon and abalone are the main ocean species harvested commercially, while aquaculture produces more than 60 species for consumption, including oysters, salmonoids, southern bluefin tuna, mussels, prawns, barramundi, yellowtail kingfish, and freshwater finifish. While inland river and lake systems are relatively sparse, they nevertheless provide some unique fresh water game fish and crustacea suitable for dining. Fishing and aquaculture constitute Australia's fifth most valuable agricultural industry after wool, beef, wheat and dairy.