The waters of the Arabian Gulf have long been home to pearl oysters, providing a valuable mainstay to Arab tribes that subsisted off its trade before the discovery of oil pumped new life into the Arabian Peninsula. Now, off the shores of the United Arab Emirates, a new type of oyster is thriving — the edible kind.
Now, off the shores of the Fujairah, an emirate with a coastline that juts out into the Gulf of Oman, a new type of oyster is thriving -- the edible kind.
Ramie Murphy, Scottish owner and founder of the Dibba Bay Oyster Farm, presents a fresh oyster at the company's harvesting and processing facilities. (AP)