Pacific Oysters – From Invasive Specie to Resource

The invasive Pacific oyster has rapidly transformed marine ecosystems along the Swedish west coast by outcompeting native species, such as the blue mussel. At the same time, it is a nutrient-rich local resource, high in minerals and protein, and remains largely untapped. Pacific Oysters filter water and have potential as both food and material. The Pacific Oyster project explores how large-scale harvesting and processing can help protect ecosystems, create sustainable food, and develop new circular materials.

The invasive Pacific oyster is an underutilized resource with potential as both food and material.

The Issue

Pacific oysters (Magallana gigas) are an invasive species that have transformed the Swedish west coast. Dense oyster reefs outcompete native blue mussels and alter marine habitats. When mussel beds decline, entire food webs are affected and decline in mussel-eating bird populations have been observed in areas where oysters have become established. Pacific oysters can also spread diseases, including viruses, the parasite Polydora websteri, and polychaete worms. Climate change and rising water temperatures accelerating their spread.

Did you know?

Pacific oysters are classified as an invasive species in Sweden.
Two-thirds of all mussels and oysters in Bohuslän are Pacific oysters.
Like other mussels and oysters, Pacific oysters absorb nutrients from the sea and can help reduce eutrophication.
Pacific oysters are rich in omega-3 fatty acids, vitamin B12, vitamin D, zinc, selenium, iron, and protein.
Oyster shells consist of more than 95% calcium carbonate, a substance used in many industrial products and processes.

Our Solution

Turning invasive Pacific oysters into food and materials creates multiple benefits. Large-scale harvesting reduces the species’ negative impact on marine environments while making use of a nutritious local resource.

Through the EcoOyster project, in which Axfoundation participates, we explore how oysters can be harvested, processed, and used in practice to enable large-scale harvesting that contributes to restoring marine ecosystems along the west coast. In parallel, Axfoundation is exploring how oyster shells can be used as future materials.

Within the EcoOyster project, food products are developed from oyster meat and tested at Torsåker Farm.

Pacific oysters have potential as both food and material, but without structures for large-scale harvesting and processing, both ecological and circular benefits are lost.

– Veronica Öhrvik, Project Manager, Future Foods at Axfoundation

Our Work

Axfoundation is exploring new ways to use the Pacific oysters based on their unique characteristics.

Within the EcoOyster project, food products are developed from oyster meat and tested at Torsåker Farm, with a focus on taste, safety, cooking methods and new culinary applications. In parallel, Axfoundation is exploring the potential of the shells as a raw material, both through practical tests at Torsåker Farm, and in collaboration with design students at Malmö University.

Partners

Within the food-focused part of the Pacific Oysters – From Invasive Specie to Resource project, Axfoundation participates in EcoOyster, which is led by IVL Swedish Environmental Institute. Collaborating partners include Hamn & Sjö Väst AB, Musselfeed AB, Bryggudden musslor, ostron & alger AB, Ecopelag AB, HPP Nordic AB, Chalmers University of Technology, Urban Deli AB, Gullmarsgymnasiet Lysekil.

Axfoundation also runs a development project focused on materials, where the potential of oyster shells is explored in collaboration with Malmö University.