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.
Carabane
The collection of shellfish, especially oysters, is another traditional activity which still takes place in Casamance, which is one of three oyster-producing regions in Senegal, along with Petite Côte and Sine-Saloum. Oysters collect on the roots of mangrove trees which are uncovered at low tide. They are harvested during the dry season, mainly by women, who control, from harvest to distribution, an activity that requires little investment and provides them with some financial independence. Oysters are an important component of the family diet. Rich in dietary minerals and vitamin C, they are the second largest source of animal protein among the Jola people after fish, followed by chicken, and pork. Oysters are readily associated with rice, the staple food, and in times of shortage, even replace it. Locally, oysters are boiled or grilled on a wood fire and consumed with a spicy sauce. Those destined for sale or preservation, however, are sun-dried or smoked. In some villages, including Carabane, they are kept alive for several weeks before being transported to market. Oysters are also a source of income, and Carabane is located in the center of the collection zone, which is one of the reasons why boats formerly called at the island. Oysters were once easily transported from Carabane to Dakar, where they were either sold by the pickers themselves or by hawkers.