Fish
Meat
Oyster meat is the soft body of the bivalve—adductor and belly—eaten raw or cooked. Raw, it is creamy and briny with regional merroir; cooked, it plumps and turns milder. Size grades help frying and stew recipes portion consistently. Poach gently in their liquor, fry in cornmeal, or fold into dressings and pies. Overcooking shrinks and toughens. Keep meat submerged in clean liquor under refrigeration.
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Characteristics
Preparations
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 4.77 g
- Saturated Fat 1.01 g
- Trans Fat 0 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.05 g
- Cholesterol 55.9 mg
- Sodium 77.5 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20 g
- Water 73.9 g
- Energy 135 kcal
- Water 73.9 g
- Protein 20 g
- Fat 4.77 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 1.89 g
- Polyunsaturated Fat 2.05 g
- Omega-3 0.82 g
- Vitamins 43.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.54 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
- Minerals 401 mg
- Major Minerals 400 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 55.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.54 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.2 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·
Minerals
Picked or portioned meat reflects the animal’s muscle composition.
History
Coastal peoples ate oyster meats raw and cooked long before modern aquaculture.
Urban oyster houses popularised fried and stewed shucked meats.
Graded shucked packs supplied restaurants with consistent meat sizes.