When the first oyster spat was brought over from Japan to Hong Kong in 1883, the city’s first oyster farm had its start. Oyster farming did not become more popular until the 1950s when it was first introduced. Deep Bay, Tai O, Tolo Harbour, and Mirs Bay are the primary locations for oyster farming in Hong Kong.Oysters are raised commercially in cages that are hung from rafts in the water. Oysters can take anywhere from six to twelve months to reach a size at which they can be sold commercially. It would take between four and five years for them to mature if they were raised from the spit up.Oysters are an essential component of the economy in Hong Kong, as well as a highly sought-after ingredient in traditional Chinese cuisine.