Whole

Fish

Whole

Whole oysters are live bivalves in the shell—the default form for raw bars, roasting, and stewing. Shells should be tightly closed or close when tapped; smell only of clean seawater. Shuck raw for the half-shell, or roast, grill, or poach until the edges just curl. Keep ice-cold and level so liquor does not spill before service.

Track this ingredient

Unit

Characteristics

Preparations

FreshRoastedStoredWhole

Traits

FlexibleIntactStorage FormVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 125

Amount per 100 g

  • Total Fat 5.16 g
  • Saturated Fat 0.97 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.12 g
  • Polyunsaturated Fat 2.04 g
  • Cholesterol 55.7 mg
  • Sodium 76.4 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 19 g
  • Water 69.9 g
Detailed nutrients

Whole form averages edible parts as typically consumed.

History

Whole oysters were eaten raw and cooked along coasts where beds were abundant.

Urban oyster houses served whole oysters by the dozen as everyday city food.

Raw bars and farmed single oysters revived whole-oyster luxury service worldwide.

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