Pacific Oysters

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

Primary Product Forms
Live, in the shell or shucked

Product Profile









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.

Farmed on the West Coast of the United States and Canada.

Rated Best Choice (green) by Monterey Bay Aquarium’s Seafood Watch Program.

The Pacific Oyster is native to Japan. It was imported to the West Coast of the United States early in the 20th century where it has been the basis of the oyster industry.

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