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Per 100g
Nutrition data source: USDA FoodData Central
Yes, raw farmed eastern oysters are highly nutritious and low in calories, providing only 59 calories per 100g. They are an exceptional source of zinc for immune health, vitamin B12 for nerve function, and heart-healthy omega-3 fatty acids.
Eastern oysters are a powerhouse of minerals, particularly zinc which is crucial for reproductive health and wound healing. They also provide high-quality protein and iron, which helps maintain energy levels and prevents anemia.
Yes, raw oysters are keto-friendly. While they contain a small amount of carbohydrates (3.9g per 100g), they are high in protein and healthy fats, making them a suitable choice for low-carb and ketogenic diets.
Naturally, raw oysters are 100% gluten-free. However, be cautious of cross-contamination if they are served with crackers, bread, or in a restaurant environment where gluten-containing foods are prepared.
Farmed eastern oysters generally have a savory, briny flavor with a crisp texture. Depending on the specific water they were raised in, they often feature a distinct mineral finish and a subtle sweetness.
Scrub the shells thoroughly under cold running water to remove silt. Use a dedicated shucking knife to carefully open the shell from the hinge, ensuring you preserve the 'liquor' (natural juice) inside for the best flavor.
Store live oysters in the refrigerator at 35-40°F (1-4°C) in an open container covered with a damp cloth. They should be consumed within 1 to 2 days of purchase; never store them in an airtight bag or submerged in fresh water.
raw farmed eastern oyster is a versatile ingredient found in cuisines around the world. With 59 calories per 100g and 7.1 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →A fresh oyster should have a tightly closed shell or should snap shut immediately when tapped. If the shell remains open or if the oyster has a strong, unpleasant, or 'off' ammonia smell, it is spoiled and should be discarded.
While the old rule suggested only eating oysters in months with an 'R', modern farming and refrigeration allow for year-round consumption. However, always buy from reputable sources to minimize the risk of foodborne illnesses like Vibrio, which are more common in warmer waters.
You can freeze oysters, but they will lose their firm texture and are no longer suitable for raw consumption. If you freeze them, remove them from the shell and store them in their juice; use them later for cooked dishes like stews or chowders.