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The highest repeat content was identified in the Hong Kong oyster (41.12%), followed by the Sydney rock oyster (40.53%), and the Pacific oyster (38.43%) (Supplementary Information S2, Fig.3a). Our results are similar to those published in the genome papers of the Sydney Rock oyster (45.03%) , and the Pacific oyster (36.1%) , but slightly more conservative given the more stringent approach undertaken in our pipeline . From the mapping of certain ANTP-class homeobox genes in the polychaete Platynereis dumerillii, the latest consensus is that the Hox genes, ParaHox genes, NK genes, and NK2 family genes were located on four chromosomes in the bilaterian ancestor (Fig.5). With 生蠔香港 -level assembly of the genome of M.

Seafood lovers should go for the giant seafood platter for two, which includes sea whelks, sweet prawns, scallops, clams, and an assortment of freshly-shucked oysters. Hong Kong oysters (M. hongkongensis) were collected from Lau Fau Shan in Deep Bay, Hong Kong, and samples for genome sequencing originate from a single individual (Fig.1a). Genomic DNA was extracted using the PureLink Genomic DNA Mini Kit following the manufacturer’s protocol. Extracted gDNA was subjected to quality control using a Nanodrop spectrophotometer and gel electrophoresis. Qualifying samples were sent to Novogene, and Dovetail Genomics for library preparation and sequencing. Details of the sequencing data can be found in Supplementary information S1.

Genome assembly

In addition, oysters have a powerful ability to clean water. But in Hong Kong, decades of development through large-scale coastal reclamation, dredging for lime, and overharvesting have decimated the once-abundant local oyster populations. A 2011 study estimates that 85% of oyster reefs have been lost worldwide, making them one of the most endangered marine habitats on the planet. It was identified as a new species in 2003 after DNA analysis. Image by Peter Yeung for Mongabay.Some of the thousands of oyster-farming rafts in Hong Kong.

What are dried oysters?

To make things worse, the past few decades also witnessed a steep decline in oyster farming bringing the 700-year-old heritage to its knees. For more than 700 years, oysters have been an important commodity in Hong Kong—unsurprising given Hong Kong people’s love for seafood. Often overlooked as a crucial marine habitat, oysters are also ecosystem engineers that play a tremendous role in coastal protection and support marine ecosystems wherever they thrive.

So we also ordered the scrambled eggs on charcoal bread topped with asparagus , the french toast (it might be the best french toast I’ve had in a while) and a few other eggs dishes. Oysters are cultivated in Hong Kong by a primitive method of bottom laying in polluted waters. The method of shucking the oysters is also unhygienic. The oysters are faecally contaminated, particularly in the summer months when the rain-bearing south-east monsoon flushes out the rivers, streams and watercourses into the oyster producing areas. The level of contamination is high and largely comprises effluents derived from the neighbouring agricultural areas of Hong Kong and southern China. Cleansing of the oysters, prior to resale, particularly in summer, is urgently recommended, possibly using ultraviolet light as a necessary exercise in public health.

This wouldn’t be much of a list if we didn’t mention Fridge. This restaurant on Peel Street offers Italian-style cold dishes, and of course, this includes oysters – one of their speciality. But don’t worry if the raw version of oysters is not your cup of tea.