Hola, su pregunta es interesante, pero mi area de investigación se enfoca en spp acuaticas de peces dulceacuicolas, no tengo en dato a tu respuesta como tal, pero si gustas consultar el ultimo informe de la FAO 2022; ellos siempre publican datos de pesquerias a nivel mundial y me parece que ahi viene el dato de la producción ostricola. Saludos

Dr Jose David thank you for your contribution to the discussion

Hello! The most stable and largest fisheries are off the coast of Russia. There is an Atlantic cod fishery in the Barents Sea, which is managed jointly with Norway. In the Sea of Okhotsk and Bering Seas, the pollock fishery is conducted separately by Russia and separately by the United States.

As for oysters, the story goes like this. Initially, only one species of oyster lived in France - the flat oyster Ostrea Edulis, which since Antiquity was called Belon. They were first collected from their natural habitats until the Renaissance. Beginning in the 17th century, oysters began to be artificially grown on the low-lying marshy coasts of the Atlantic Ocean. However, due to great demand, by the end of the 19th century there were no flat oysters left in France, and since 1860, oyster farmers from Arcachon began to import the Portuguese oyster (Crassostrea Angulata). This species, being more hardy and prolific, quickly takes root in French waters and gradually displaces the flat oyster. And in 1920, the flat oyster almost completely disappeared due to a major epidemic. However, in the 70s of the 20th century, the epidemic spread to this species, after which it completely disappeared from French waters. To restore the abandoned oyster farms, the government decides to introduce a giant oyster (Crassostrea Gigas) from the Russian Pacific Ocean. Since then, this species has been the most common in France and throughout the Atlantic. And we in Russia still eat our native wild Crassostrea Gigas.

Dr Mayss Artur thank you for your contribution to the discussion

Coastal upwelling ecosystems, such as along the west coast of the United States, are some of the most productive ecosystems in the world and support many of the world's most important fisheries. The uppermost zone, from the sea surface to a depth of 200 m (656 ft), is called the epipelagic or photic zone. The large amount of available sunlight makes this the most productive zone of the ocean. Water that rises to the surface as a result of upwelling is typically colder and is rich in nutrients. These nutrients “fertilize” surface waters, meaning that these surface waters often have high biological productivity. The shelf is the area of the seabed around a large mass where the sea is relatively shallow compared with the open ocean. The continental shelf and the continental crust are part of each other geologically. Generally, it is the most productive part of the ocean. In general, the major fisheries of the world occur in two main areas, the areas of wide continental shelf and upwelling areas. The areas of upwelling include Peru, South Africa, North West Africa, California and south west coast of India. Continental Shelf: This area is characterized by a gentle slope and has a relatively stable environment, making it an ideal habitat for many fish species that are commercially valuable. Fishing and aquaculture activities are commonly carried out on the continental shelf. The Atlantic oyster, also known as Eastern oyster is tear-shaped and flatter than the Pacific oyster, with a heavy salty taste. Two of the better-known Atlantic oyster varieties are from Blue Point in Long Island New York and Wellfleet oysters which grow in Cape Cod, Massachusetts. It depends on the farm's proximity to the ocean and your proximity to the farm. Generally speaking, Pacific oysters will have a pronounced cucumber or vegetal undertone. Atlantics are more prone to take on earthy, mushroomy, and molluscy notes.