Also known as:
The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. Some kinds of oyster are commonly consumed by humans, cooked or raw. Other kinds, such as pearl oysters, are not. Oysters are harvested by simply gathering them from their beds. In very shallow waters they can be gathered by hand or with small rakes. Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled or used in a variety of drinks.
Commonly used in:
sauces, salads, main dishes etc.
Among other things, oyster is an appetizing food with a load of health benefits. Oysters provide an abundance of vitamins and minerals, packed into a high-protein, low-fat, and low-cholesterol package. Oysters are sometimes cited as an aphrodisiac. Oysters are a favourite among exotic foods and research now shows this shellfish to be a rich source of zinc, one of the minerals required for the production of testosterone. Oysters are low in food energy; one dozen raw oysters contain approximately 110 kilocalories (460 kJ), and are rich in zinc, iron, calcium, and vitamin A.