Stock Status - Concern- Long term decline caused by overharvesting, habitat disturbances, and pollution. Most recently stressed by Dermo (Perkinsus marinus) infections.

Average Commercial Landings and Value 1995-2004 – 245,697 lbs. of meat/$989,814

2004 Commercial Landings and Value – 367,660 lbs. of meat/$1,550,598

Average Recreational Landings 1995-2004 -Unknown

Status of Fisheries Management Plan - A state Fishery Management Plan (FMP) was adopted August 2001 by the N.C. Marine Fisheries Commission. Recommendations are currently being implemented. FMP was amended in 2003 to change the criteria for hand-harvest methods only.

Research and Data Needs--Habitat size and location; oyster density within habitat; fishing mortality and substrate disturbance caused by different harvest techniques; Catch-Per-Unit-Effort (CPUE) data; parasite: life history, means of transmission, and possible control methods; effects of pollutants; effects of bottom disturbing fishing gear; accurate landing data for commercial and recreational harvest from public and private bottom.

Current Minimum Size Limit (2005) – 3-inch shell length

Harvest Season (2005)- Open season October 15 through May 15, DMF director may impose any or all of the following restrictions:

- Specify days of the week harvesting will be allowed.
- Specify areas.
- Specify means and methods, which may be employed in the taking.
- Specify the time period.
- Specify the quantity, but shall not exceed possession of more than 50 bushels.
- Specify the minimum size limit by shell length, but not less than 2 ½ inches.

Size and Age at Maturity- 2-inch shell length/4 weeks-12 weeks after settlement.

Historical and Current Maximum Age - 40 years old/unknown

Juvenile Abundance Indices Average 1993-2004--N/A (Spatfall information on cultch planting sites available on request)

Habits/Habitats--Oysters are bivalve mollusks residing in intertidal or subtidal estuarine environments. A relatively clean firm substrate where water circulation provides sufficient food is necessary for oysters to attach, survive and grow to market size (3 inches). Optimal salinity and temperature ranges are 12 to 25 ppt. and 10° to 16° C (50° to 79° F) respectively. Spawning is triggered by increases in temperature (> 20° C), and salinity (>10 ppt.) and occurs in North Carolina from May through September.