Oyster Processing. Until recently the processing of oysters involved cooking in water or roasting and smoking. However, steaming or boiling is more common nowadays because it is more effective and consumes fewer resources (firewood, water and time). The process begins with removal of foreign matter from the harvested oyster. The live oysters are then steamed in pans/drums for 30 minutes to one hour during which the shells open up or the muscles soften up to ease opening of the shells and extraction of the meat. If oysters are to be smoked, (which is now a rare practice), they are placed directly onto the burning fire or on metal grill over the fire. In either case, the oysters are then split open with knives to extract the meat which is collected in woven baskets and marketed often after they are washed clean or even reheated in some sites. In some other places in the country, the meat is preserved by salting and sun drying to very low moisture content before they are marketed. Meanwhile the oyster shells are gathered in heaps and sold out for cash to users in the production of white lime, for brick making, the preparation of chicken feed and fertilizer.
