Best to buy
Look for fresh, live oysters that smell clean, like the ocean, with tightly closed shells.
Store it safely
Refrigerate live oysters flat side up and covered with a damp towel. Do not store in an
airtight container. Cook as soon as possible.
Quick & easy recipe
Serve raw shucked oysters on crushed ice. To shuck, hold the oyster flat side up, insert a
knife into the opening near the hinge, and twist to open. Once the hinge gives, slide the
knife along the shell to sever the muscle, and pick out any grit or pieces of broken
shell.
Power food
Oysters are an excellent source of zinc and vitamin B12.
Inspect oysters to make sure they are tightly closed. To clean, rub the shells with a stiff
brush under cold running water.
To shuck, hold the oyster cup flat side up with a glove or several paper towels. Insert an
oyster knife or can opener (never a sharp knife), into the small opening near the hinge. Twist
to open. Once the hinge gives, slide the knife along the top shell to sever the muscle. Take
off the top shell and pick out any grit or pieces of broken shell. If the oyster is very
gritty, hold the oyster and bottom shell under running water. Serve raw on crushed ice.
Grilling
Place live oysters flat-side-up directly on the grill, 6 inches (about 15 cm) above the
coals. Oysters are done when the shells pop open, in about three minutes.
Pan frying
Heat frying pan, then add butter or oil.
Dredge shucked oysters in flour or cornmeal with
herbs and spices, if desired. Place oysters in the pan and sauté until brown, two to
three minutes.
Deep frying
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep,
and the cooker should be less than half full of oil. Heat oil to 375°F (190°C),
using a thermometer to monitor temperature. Dip oysters in batter, drain, then slip them into
hot oil. Cook until brown, two to three minutes.
Steaming
Place 1/4-inch (0.635cm) water or beer (seasoning optional) in the bottom of a large pan.
Add scrubbed live oysters, flat side up. Bring water to a boil, reduce heat, and simmer until
shells open (six to eight minutes). Throw away oysters that don’t open. Serve oysters in
bowls with broth.
Buying and storing tips
Quality oysters are easy to recognize. Fresh oysters smell clean, like the ocean. The
shells of live oysters are tightly sealed.
Refrigerate live oysters on a platter or cookie sheet, flat side up, covered with a damp
towel. Although they should be cooked as soon as possible, they will keep this way for up to a
week. Oysters should not be stored in water or in an airtight container as these methods will
kill them.
Refrigerate shucked oysters and eat them the same day they are purchased.
Varieties
Atlantic oysters, grown along the Atlantic Coast from Nova Scotia to Florida, are small,
and have a relatively smooth shell and a mild taste. The Pacific oyster, a briny-tasting
delicacy introduced from Japan in the 1920s, ranges in size from the tiny Kumamoto oyster to
the large, heavy-shelled common Pacific oyster. Olympia oysters are a rare, slow-growing
species native to the Pacific Coast. Flat oysters, natives of Europe, are grown in cold waters
on both coasts of the United States. They have an intense yet delicate taste. Oysters get
their specific taste from the areas where they are grown, and they are often sold under these
place names. Oysters can be bought live in the shell, shucked, fresh or previously frozen, or
smoked.
Nutrition Highlights
Oysters (eastern, raw), 6 medium
Calories: 57
Protein: 6g
Carbohydrate: 3g
Total Fat: 2g
Fiber: 0g
*Excellent source of: Zinc (76.28mcg), and Vitamin B12 (16.35mcg)
*Good source of: Folic Acid (8.40mcg), Niacin (1.16mg), Thiamin (0.08mg), Vitamin C (3.11mg), and Zinc (76.28mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
When cooked (dry heat), oysters provide 0.5 grams of omega-3 fatty acids per 3 oz. (85g).
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
