Abaz Oyster
The abaz oyster (Mirë abazi) is a marine bivalve in the family of Mirefë found in abundant numbers along eastern coast of the Sharan Peninsula. Though the meat of the abaz oyster is edible, it is valued more for its shells which can be turned into thin panes that are durable and translucent enough to serve as a substitute for glass. The shell of the abaz oyster has been used in the creation of handicrafts in cultures along the eastern coast of the Pāll-tanír for thousands of years, but increasing international trade has seen to its introduction and increased popularity across the world.
Basic Information
Anatomy
The body of the abaz oyster consists of two nearly-flat shells held tightly together by a V-shaped ligament. The shells can grow to be up to 20 cm (7.9 in.) in diameter, reaching maturity between 13–16 cm (5.1 to 6.3 in.). When dried and cleaned, the shells are remarkably translucent and have a pearlescent sheen that makes them ideal for decoration and handicraft.
Genetics and Reproduction
As the abaz oyster is immobile, by necessity, fertilization of offspring occurs externally. It is believed that the spawning season is triggered by environmental factors such as the monsoon season. Though it is difficult to dive for abaz oysters during this period, those who have made the attempt report milky clouds, likely the oysters' gametes, filtering up through the mud and sand of the seafloor.
Growth Rate & Stages
Abaz oyster eggs hatch 10 days after fertilization into free-swimming larvae that remain in the water column for 14 days before attaching to a surface using byssal thread to undergo metamorphosis. After roughly three weeks, the oyster completes its metamorphosis. It reaches sexual maturity approximately a year after completing metamorphosis.
Ecology and Habitats
Abaz oysters can be found everywhere along the eastern coast of the Pāll-tanír but it prefers areas with sandy or muddy shores such as in and around the city of Salaq on the eastern shore of the Sharan Peninsula.
Dietary Needs and Habits
Abaz oysters are filter-feeders, eating plankton in water filtered through their slightly-opened shells.
Additional Information
Domestication
Both wild and farmed abaz oysters are harvested for their shells but communities that rely on them for cultural and economic purposes have increasingly taken to farming the oysters in order to ensure sustainability. Due to ongoing selection for larger, flatter shells, "domesticated" abaz oysters are larger and mature faster, on average, than their wild counterparts. The exception to this rule is the Amari abaz oyster, a variety cultivated in the village of Amar to the southeast of Salaq, which are smaller on average than their wild counterparts but have more lustrous shell that sometimes display streaks of color.
Uses, Products & Exploitation
Abaz oysters are primarily farmed for their shells, which are used in the creation of handicrafts like earrings and necklaces, among other accessories, decorations such as lanterns and lampshades, and furniture such as windows and doors. Because these pieces are typically created by cutting abaz shells into the desired shapes before putting them on a string or fixing them in a wood or metal frame, the creation of abaz handicrafts creates a sizable amount of abaz shell scraps.
These scraps are used to create glue, chalk, and even varnish. Abaz varnish, though not as well known as abaz shell handicrafts, is a coveted substance among those who do know of it. Many craftsmen on the eastern coast of the Pāll-tanír believe that the finish it produces is far superior to any other kind of varnish, going so far as to attribute a pearlescent luster to materials finished with it.
Finally, abaz shells are sometimes also boiled until soft and ground into a fine powder as a cosmetic product. Though old claims that it can rejuvenate the skin and reverse signs of aging have since been disproven by Dominion researchers and are therefore barred from being used to advertise the product, it remains popular in certain circles for the purposes of lightening one's skin tone.
Abaz meat, a byproduct of the abaz shell industry, is typically eaten by locals in areas where it is harvested as part of a number of fried, roasted, and baked dishes. This is not the case in Salaq, the capital of the abaz shell industry, where abaz oyster meat is considered too precious to be eaten. Instead, abaz oyster meat is added to its fish sauce fermentation tanks in Salaq, where they are thought to impart a uniquely earthy and slightly-sweet flavor to the sauce.
Perception and Sensory Capabilities
The sensory capabilities of the abaz oyster are not well-understood. Experiments conducted on a number of specimens indicate that the bivalve must at least have some means of detecting the presence of a predator due to the shell snapping tightly shut whenever it is threatened. Further research has revealed that this reflex is likely the result of some primitive form of vision as the shells seem to react to shadows passing over them. It should be noted that when placed in a covered tank with no light, the reflex seems to not be triggered.
In addition, a number of studies on the ecological impact of sapient activity that included the abaz oyster seem to suggest that the oysters have some means of detecting the composition of the water as a number of tests involving seawater deliberately contaminated with common contaminants have led to a triggering of the hiding reflex.
For the time being, scholars have not determined which structures on the abaz oyster, external or internal, are responsible for its sensory capabilities but the research is ongoing.
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