The Tasmanian shellfish industry is based primarily on the Pacific oyster (Crassostrea gigas).

Licences to cultivate Pacific oysters in British Columbia are administered by Fisheries and Oceans Canada as authorized through the Pacific Aquaculture Regulations .

The shell of the Pacific oyster is too thick and hard for it to serve as a replacement meal.

Today, there are two species of culinary oyster cultivated in France: the Pacific oyster (Crassostrea gigas) and the European oyster (Ostrea edulis).

The Pacific oyster helped save French ostréiculture at a time of crisis in the 1960s, and 1970s as stocks collapsed.

The Pacific oyster C. gigas was introduced in France from the late 1960s to replace the Portuguese oyster Crassostrea angulata which had been decimated by viral diseases.

More particularly, she studies the effect of environment on the interaction between the Pacific oyster and the Ostreid Herpesvirus 1 investigating host and virus responses.