There are always at least three Northeast Virginicas available at Fish Cellar’s raw bar, notes Chef Lisa Graziano, who favors their large size and crisp, oceanic flavor. Although oysters’ names may ...

It’s not surprising that with eight arms and inquisitive nature, the two-spotted octopus is pretty handy around its tank at the Santa Monica Pier Aquarium. Still, those reporting for work ...

They grow more than 300,000 tons a year. That’s a lot of mollusks. And as with so much of what we covet, demand long ago outpaced supply. Today, most mussels are farm-grown on ropes or posts suspended ...

At San Francisco half-shell havens such as Zuni, PJ's Oyster Bed and Swan Oyster Depot, which has peddled oysters from its gray marble counter since 1912, the Kumamoto is a top-seller. And Kumos ...

Bivalve was once capital of the state oystering industry, a bayside boomtown. Bateman walks into his house and brings out black-and-white photos of homes, hotels and restaurants. Bivalve, late 1920s.

It was another jam-packed Arcata Bay Oyster Festival in Arcata on Saturday with attendees soaking in the sunshine and seafood at the Arcata Plaza 35 years after the first Arcata Bay Oyster ...

What makes this brew extra-noteworthy is it’s made with the entire bivalve, including shell, meat and liquor. “In the 1800’s they would pitch whole oysters in a brew. So why not try it?” says McMurray ...