"oysters" içeren İngilizce örnek cümleler

Can you eat raw oysters?
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Oysters don't agree with me.
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I regret eating those oysters.
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Oysters are in season now.
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Those oysters I ate last night didn't agree with me.
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Don't cast bacon before oysters.
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I think he ate about 10 oysters.
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Tom likes eating raw oysters.
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Do you like oysters?
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Tom should never have eaten those oysters.
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Tom never should have eaten those oysters.
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Don't eat the oysters.
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Tom is eating oysters.
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Clams, mussels and oysters have shells.
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Have you ever eaten oysters?
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"Have you ever eaten oysters?" "Never."
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Let me shuck the oysters.
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Do you prefer mussels or oysters?
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Do you like smoked oysters?
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I don't eat oysters.
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I don't like oysters.
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One of the restaurant's most popular dishes is a bed of oysters on the half shell.
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I should never have eaten those oysters.
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Would you like to have oysters, or do you prefer mussels?
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I wish I could return to Paris and order a dozen oysters at an outdoor cafe while soaking in the sun.
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I don't really like oysters.
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I like oysters.
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Tom never should've eaten those oysters.
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More than 250 fish species use the Chesapeake Bay and tributaries for some portion of their life cycles, including American and hickory shad, river herring, striped bass, eel, weakfish, bluefish, flounder, oysters, and blue crabs. More than 300 migratory bird species can also be found in the watershed.
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Decreases in carbonate ions can make building and maintaining shells and other calcium carbonate structures difficult for calcifying organisms such as oysters, clams, sea urchins, shallow water corals, deep sea corals, and calcareous plankton.
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We had oysters earlier.
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These oysters are full of sand and mud.
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Tom went to the hospital after eating contaminated oysters.
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Sami ordered French fries, wings, and oysters.
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Sami doesn't like oysters.
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Sami dropped the oysters on the floor.
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The fish market will shuck the oysters for you.
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Then the old queen had eight oysters fixed on to the princess's tail to show her high rank.
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Are oysters in season now?
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Tom doesn't like oysters.
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Manicures, scorpions, planets, raw oysters, wrestlers and pixies are just a few of the available emoji.
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Does Tom like oysters?

I really like oysters.

He loves oysters.

My stomach hurts. I wonder: was I poisoned by oysters?

Place a few oysters at one time in a wire frying basket and immerse in smoking hot fat.

"I had to keep company to the toilet all last night after getting stomach ache from the oysters I ate." "Are you okay? Do you need to take today off?" "Yeah, I will." "Alright. I'll let everyone know so make sure you get some good rest." "Thank you."

The error appears to arise from the fact that unconscientious oyster dealers wash the oysters with salt and water in order to give them a better appearance, as they say.

In some parts of the world, mangrove swamps are used to cultivate oysters and other shellfish.

Is it safe to eat oysters raw?

Is it safe to eat raw oysters?

I remember getting really sick after we ate those oysters.

Dredging, pollution and overharvesting led to the disappearance of the oysters decades ago.

Already endangered by overfishing and disease, the authors of a new study say oysters are becoming smaller and less robust as greenhouse gases alter the acidity of water in estuaries and ecosystems where they live.

I want oysters.

Are you in the mood for oysters?

Take from the fire, add the yolks of two eggs well-beaten, the juice of half a lemon, and half a dozen parboiled oysters.

Scientists wanted to see how these developing larvae were being affected by the increased acidity of the ocean water caused by excess carbon dioxide in the atmosphere. Whitman Miller — an environmental scientist and ecologist with the Smithsonian research center — says oceans normally absorb about half of the carbon dioxide that's produced by living creatures. But when excess CO₂ is pumped into the atmosphere and dissolves into seawater, that contributes to an acidification, or a lowering of the pH of the oceans. A byproduct of that process — carbonic acid — rapidly converts to carbonate and bicarbonate ions, which Miller says are corrosive to the calcium carbonate shells of oysters and other marine species.

Researchers cultured Eastern and Suminoe oysters in water that was held to four separate CO₂ concentrations, reflecting atmospheric conditions during pre-industrial times, acidity levels today and those predicted for 50 and 100 years from now.

Researchers with the Smithsonian Environmental Research Center in Edgewater, Maryland, studied the impact of rising carbon dioxide levels in the atmosphere — one byproduct of carbon-rich industrial emissions — on the larvae of two closely-related oyster species — Eastern oysters, which are indigenous to the Atlantic coast of the United States, and Suminoe oysters, which are native to Asia.

For hundreds of years, watermen of the Chesapeake Bay have made a living by harvesting oysters. In the last 50 years, the number of oysters has declined dramatically.

Graham Blake grew up on Sarah Creek, a tributary to the bay. His father and grandfather made a good living as watermen by harvesting, transplanting, fattening, and then re-harvesting oysters from the creek. It was an early form of oyster farming. In the 1940s and ‘50s his family could harvest 200 to 300 bushels of oysters each day. Blake says those days are long-gone.

There were once so many oysters in the 300 kilometer-long Chesapeake Bay, Native Americans named the inlet "Tschiswapeki" meaning "Great Shellfish Bay."

Considering the size of the Chesapeake Bay which sprawls through six states and Washington, DC, Judy says, much more needs to be done. The Marylanders Grow Oysters program is part of a larger coordinated recovery strategy, including research, monitoring and public programs. Judy says the end game is the same: to jump start Mother Nature.

This is where the home-grown oysters are planted, along with 2.5 billion oyster spat that come directly from the state oyster hatchery. While homeowners only grow a couple of million by comparison each year, a much higher percent of the nurtured oysters survive.

Webster sees aquaculture as a way to bring the oysters back. Hatchery "seed" — farm-raised juvenile oysters — are being used to create oyster sanctuaries, where harvesting is prohibited.

In addition to these protected sanctuaries, says Webster, there are also managed reserves, where diseased oysters are removed and replaced with disease-free hatchery seed. The oysters are allowed to grow until 60 percent of them are at least 10 centimeters long. Once the oysters have reached adult size, the reserves are opened up for harvest, supporting the commercial fishery.

Don Webster, an extension specialist at the University of Maryland, agrees. Since the late 1970s, he has worked to support aquaculture production in the mid-Atlantic region of the United States — specifically, in the Chesapeake Bay, the nation's largest estuary. His specialty is oysters.

The Great Atlantic Shellfish Farms company will be a major part of regrowing the oyster population in the Great South Bay. Marty Byrnes is an aquaculturist with the company. He is responsible for getting adult oysters to spawn — lay eggs and produce the larvae that turn into millions of oysters.