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There are several delicious varieties of live oysters available for wholesale depending on taste preferences and the suitability of particular regions for cultivating oysters.
Pacific oysters
Pacific oysters are one of the most widely cultivated types of oysters in the world. They are typically farmed on the West Coast of the United States and in Japan. Pacifics tend to have a milder, slightly sweeter flavor than other varieties, which makes them very popular for eating raw.
Eastern oysters
Eastern oysters grow naturally along the East Coast of North America from New Orleans right up to New York. They have a brinier, stronger taste than some other types and are balanced by a creamy, rich texture. Many see them as the quintessential raw oyster and are popular in raw bars.
Copper blues oysters
Copper blues are a rare variety of oyster cultivated in the Copper River Estuary of South Australia. They are noted for their firm, plump meat and a flavor that balances sweetness with brininess and has mineral undertones. They tend to be smaller in size than some other varieties.
Kumamoto oysters
Kumamoto oysters are originally from Japan but are now farmed in places like California and Oregon. They are small, deep-cupped oysters with a creamy texture. Their flavor tends to be mildly sweet and less briny than larger varieties, which makes them very popular with diners.
Belon oysters
Belen oysters are primarily found in France, especially in Brittany. They are noted for their very strong, metallic taste, which contrasts sharply with the milder flavors of other oysters. Belen fr two are medium-sized but have a larger flesh than other varieties.
Rock oysters
Rock oysters are found both in Australia and New Zealand. They tend to be large and rugged in their physical appearance compared to other oyster varieties. The flavor is bold and briny with a meaty, substantial texture.
Flat oysters
Flat oysters, also called sabotage oysters, are found in waters across Europe and are particularly popular in Spain and France. They have a buttery taste with a smooth, tender meat. They are generally smaller than Pacific oysters but have a thicker shell.
Freshly shucked oysters are extremely versatile. They may be enjoyed on their own, as part of a cooked dish, or incorporated into soups and stews.
Enjoyed raw on the half shell
The purest way to appreciate the taste of fresh oysters is to eat them raw on the half shell. This lets you taste the brininess and sweetness of the oyster meat without any other competing flavors. They are often served with lemon, cocktail sauce, mignonette sauce, or hot sauce.
Grilled oysters
Oysters can also be grilled for those who prefer their bivalves cooked. They are commonly placed on the grill with toppings like garlic butter, Parmesan cheese, or spicy chorizo to enhance their taste even further. Grilling oysters makes them plump and smoky-tasting.
Baked oysters
Oysters are also fantastic when baked. They are typically baked with creamy sauces, breadcrumbs, or other toppings that add richness and modify the texture to make the oysters more hearty and flavorful. Baked oysters are considered a good alternative for those who do not wish to eat oysters raw.
Fried oysters
Frying oysters creates a crunchy exterior that contrasts nicely with the tender, briny inner meat. Fried oysters are popular in po boys, seafood baskets, or served as appetizers with various dipping sauces.
Oyster stew
Oysters can be added to soups like New England-style oyster stew, which is made with a creamy milk-based broth that balances the saltiness of the oysters. The oysters are plunged into the soup, where they heat through but remain mostly untouched to deliver a flavor-forward soup full of briny oysters in a buttery milky broth.
Oyster tacos
In some coastal areas, oysters are added to tacos for a seafood twist. They are usually combined with ingredients like cabbage, salsa, and spicy mayo and served either fried or roasted for a tasty flat sea protein alternative to mesquite chicken or fish.
Oyster pasta
Oysters can also be mixed into pasta dishes with garlic, oil, cream, or white wine sauces. The oysters add a salty, briny punch to the pasta for an elevated coastal take on pasta. Popular preparations include fettuccine or linguine with oysters.
Oysters are nutrient-dense and are hailed for being one of the healthiest types of seafood to eat.
Increased immunity
Oysters are one of the food sources that pack a high concentration of zinc. Zinc has been scientifically confirmed to help bolster the immune system by aiding immune cell function and supporting the production of anti-viral proteins in the body.
Improved muscle function
Oysters also supply high levels of magnesium, potassium, and calcium. These minerals work in synergy to help regulate muscle contractions and promote effective muscle functioning, making oysters particularly good for athletes or physically active people.
Improves blood circulation
The iron content found in oysters is quite significant. Iron is critical for the production of hemoglobin, which helps transport oxygen throughout the body. Eating oysters can also improve heart health by reducing blood pressure levels and increasing good HDL cholesterol.
Improves sexual health
Perhaps one of the most well-known benefits of eating fresh oysters is their aphrodisiac property. They have high levels of zinc, zinc increases testosterone and sperm production, enhancing male fertility and libido. Oysters also have dopamine, which increases sexual response in both men and women.
Improves skin health
The high zinc content in oysters also helps with skin regeneration, wound healing, and reducing acne. Oysters also have antioxidant properties to fight free radicals, combined with other minerals and vitamins to give a healthy glow to the skin and mitigate signs of aging.
Boosted energy levels
Oysters have vitamin B12, which is vital for energy production in the body. They also contain proteins that are easy to digest and give quick energy, as well as substances like riboflavin and iron that reduce fatigue and increase stamina.
It is crucial to store live oysters properly to maintain their freshness, flavor, and safety for eating. When oysters die, they rapidly degrade and become unsafe to consume. Freshly live oyster meat should be stored in the coldest part of the refrigerator at temperatures between 33 to 40°F (1 to 4°C).
Storing in the refrigerator
Store oysters in the refrigerator right after they are bought. Keep the oysters in a breathable container such as a mesh bag, basket, or a container covered with a damp cloth. Do not store them in an airtight container as the oysters need oxygen to stay alive. Place a thick layer of ice beneath the container and on top of it. This will ensure the oysters remain consistently chilled.
Keeping moisture levels right
Oysters should be kept damp but not submerged in water. The oysters will open slightly while storing them if they are alive. This is normal. As long as the oysters stay moist and cool, they will survive for several days. Spritz the cloth covering the oysters with water occasionally to prevent it from drying out.
Using a cooler
If oysters will be stored for longer than a few days, keep them in a cooler filled with ice. Put the oysters in a container as described above and place them in a cooler packed with ice. Keep the cooler at a temperature between 33 to 40°F (1 to 4°C). Drain melted ice periodically so the oysters are not sitting in water.
Transporting oysters
If oysters need to be transported over longer distances, pack them in a sturdy container surrounded by ice. Place a layer of ice underneath the container and on top of it, or nestle each oyster individually in an insulated shipping box with ice packs. Seal the container tightly and clearly label it “perishable seafood” with instructions along the sides for keeping it cool and draining any melted ice.
A: Live oysters possess two hinged shells that are controlled by a strong muscle called the adductor muscle. When an oyster is touched, the muscle tightly contracts, pulling the shells together. This is part of the oyster's defense mechanism.
A: The easiest way to tell if an oyster is alive is to inspect the shell. A live oyster will have closed or slightly opened shells that snap shut when tapped. If the oyster is alive, it will also be producing a briny ocean smell. Dead oysters have a foul smell.
A: The oyster meat itself may be safely eaten while still alive as long as it is stored correctly to maintain freshness. When shucked, the meat can be enjoyed raw, baked, grilled, fried, or incorporated into stews and soups, among other preparations. The oysters must be alive when cooked to ensure they are safe to eat.
A: When properly stored on ice or in a cooler at temperatures between 33 to 40°F (1 to 4°C), live oysters can survive for 3 to 7 days. Pacific oysters last the longest at around one week. They should be kept moist and folded in a breathable container to ensure optimal freshness for a longer time.
A: Freshly harvested live oysters are best eaten within 24 hours to 2 days of harvest for the best flavor and texture. When stored properly, they can last up to 5-7 days. However, the longer they are stored, the more their flavor intensifies and not in a good way.
