The Delaware Bay oyster, once a delicacy, is dying off. (Originated from Knight-Ridder Newspapers)

From: Knight Ridder/Tribune News Service | Date: June 7, 1994| Author: Campbell, Douglas A. | Copyright information 
    BIVALVE, N.J. _ If you listen to the locals, the Delaware Bay oyster is, in texture, taste and other measures of quality, one of the nation's best. 
    ``The colder the water, the heartier the oyster, the better the texture of the meat and the better the shelf life and taste,'' contends Steve Fleetwood, manager of Bivalve Packing Co., the local oyster distributor. 
    Next to Connecticut's oysters, Fleetwood says, the local mollusk is tops. 
    Way above the Gulf Coast oysters. 
  ...

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