Oyster Ostrea edulis

A saltwater bi-valve mollusc which is considered a highly-prized shellfish. A most versatile meat to cook in any number of ways, although oyster purists would insist they are best eaten raw.

Appearance

The rough, grey, oval shaped outer shell contains a creamy coloured meat set within the porcelain white, smooth inner shell.

Size

Various sizes (priced accordingly)

Source

UK waters

Seasonality

Wild native oysters; best quality September-April: closed season May-August.

Oil Content

Low

Price Guide

High

Portion Size

Individual

Alternatives

Muscle, clam

How To Cook

Can be enjoyed raw with lemon and pepper, or steamed open like mussels, topped then grilled or removed from the shell and added to sauces or deep fried in tempura batter.



Fish Fact

Oysters can change sex a few times during their lifetime. You are highly unlikely to find a pearl in an oyster as pearl oysters are a different breed from the edible variety.

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