Pacific Oysters

The U.S. produces 600 tons of Pacific oysters a year, with the majority being consumed in California and the Pacific Northwest. They are very easy to grow and have become the most commercially important oyster in the world. Oysters are packed with protein and omega-3 fatty acids that are great for your heart and brain. They’re also low in saturated fat. One oyster contains 28 percent of your recommended daily intake of iron.

Common Name
Japanese Oyster, Miyagi Oyster

Scientific Name
Crassostrea gigas

Seasonal Availability
Year-round

Primary Product Forms
Live, in the shell or shucked

Product Profile

Flavor

Mild

Moderate

Full

Texture

Delicate

Medium

Firm

The classic presentation for fresh oysters is raw on the half shell, often served with sauces such as mignonette or cocktail, or even just a squeeze of lemon or dash of hot sauce. They can also be steamed, baked or grilled.

Nutrition Facts

1 servings per container

Serving size 6 oysters

Amount per serving

Calories 49

% Daily Value*

Total Fat 1.3g 2%

Saturated Fat .4g 2%

Trans Fat 0g

Cholesterol 21mg 8%

Sodium 150mg 7%

Total Carbohydrate 4.6g 2%

Dietary Fiber 0g 0%

Total Sugars 0g

Includes g Added Sugars 0%

Protein 4.4g

Calcium 3mg 1%

Iron 27mg 150%

Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Pacific Oysters

Pacific Oysters

Pacific Oysters

Flavor

Texture

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