Oysters are bivalve mollusks with an irregularly shaped shell, living attached to rocks, other shells, or on the ocean bottom. They have no means of locomotion, moving only when physically disturbed by other creatures or by wave action. The gills of an oyster filter tiny organisms from the surrounding water and collect food that the stomach digests. A thin membrane called a mantle covers the body and lines the inside of the shell. The adductor muscles and the hinge between the two halves of the external shell help keep the shell closed.
Oysters, especially “wild,” are excellent sources of several minerals, including iron, zinc, and selenium, which are often low in the modern diet. They are also an excellent source of vitamin B12. Oysters are considered the healthiest when eaten raw on the half shell. There is no way of telling male oysters from females by examining their shells. While oysters have separate sexes, they may change sex one or more times during their life span. Oysters breathe much like fish, using both gills and mantle.
The largest oyster-producing body of water is located in Chesapeake Bay, although these beds are starting to lower in numbers due to overfishing and pollution. Large beds of edible oysters are also found in the Gulf Coast, Japan, and Australia. We source our oyster for wholesale from the United States. You can order oysters for delivery now.
Fishing from the wild
Oysters are harvested by simply gathering them from their beds. In very shallow waters they can be gathered by hand or with small rakes. In somewhat deeper water, long-handled rakes or oyster tongs are used to reach the beds.
The release technique involves distributing the spat throughout existing oyster beds allowing them to mature naturally to be collected like wild oysters. Bagging has the cultivator putting spat in racks or bags and keeping them above the bottom. Harvesting involves simply lifting the bags or rack to the surface and removing the mature oysters.
Raw oysters have complex flavors that vary greatly among varieties and regions: sweet, salty, earthy, or even melon.
The texture is soft and fleshy, but crisp on the palate.
Unlike most shellfish, oysters can have a fairly long shelf life, up to two weeks. However, their taste becomes less pleasant as they age. Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled, or used in a variety of drinks. Preparation widely varies.
Care should be taken when consuming oysters. Oysters can contain harmful bacteria. Oysters are filter feeders and will naturally concentrate anything present in the surrounding water.
Only live oysters may be consumed raw. All shucked oyster meat must be cooked before consumption.
Oysters are appropriate for casual dining, fine dining, hotels, and resort/clubs.
Serving size: 6 medium (84.0g)
- Calories 57
- Calories from fat 19
- Total fat 2; saturated fat 0.6g
- Cholesterol 45mg
- Sodium 177mg
- Carbohydrates 3.3g
- Protein 5.9
- Potassium 0mg.
Simple. Fresh. Delivered.