Fish
Oyster
Oysters are cupped bivalves (Pacific Crassostrea gigas, Eastern C. virginica, European flat Ostrea edulis, Olympia, Sydney rock, and many regional names) whose flavour—meroir—tracks salinity, algae, and growing water. Raw on the half-shell they are creamy, briny, and variously mineral, cucumber, or melon-like; cooked they plump and turn milder. Liquor in the shell is part of the tasting experience and a cooking liquid. Serve raw with acid and heat (lemon, mignonette, chilli), grill or roast with butter and herbs, fry in batter, or fold into stews and stuffings. Live oysters should be tightly closed or responsive; discard gaping dead shells. Farmed oysters supply most restaurants and can be highly consistent. Keep cup-side down, cold, and eat soon after shucking for peak aroma.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.66 g
- Saturated Fat 1.01 g
- Trans Fat 0 g
- Monounsaturated Fat 1.86 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 54.6 mg
- Sodium 82.3 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.9 g
- Water 72.9 g
- Energy 140 kcal
- Water 72.9 g
- Protein 18.9 g
- Animal Protein 18 g
- Fat 4.66 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 1.86 g
- Polyunsaturated Fat 1.96 g
- Vitamins 49.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.5 mg
- Vitamin B5 — Pantothenic Acid 0.78 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13 µg
- Vitamin B12 — Cobalamin 2.3 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.64 mg
- Vitamin K 0.5 µg
- Minerals 338 mg
- Major Minerals 278 mg
- Trace Minerals 59.7 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 54.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.3 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.5 · vitamin-b5-pantothenic-acid: 0.78 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13 · vitamin-d: 1.6 · vitamin-e: 0.64 · vitamin-k: 0.5 ·
Minerals
Sodium: 82.27 · Potassium: 158 · Calcium: 38 · Iron: 1.3 · Zinc: 0.4 · Iodine: 58 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal and river fishing for oyster and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of oyster and enabled long-distance trade.
Ice preservation and railway transport brought fresh oyster to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made oyster widely available in international markets.