Oysters

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Oysters have a meaty texture and a characteristic flavor, slightly salty and with a metallic touch. They are usually consumed raw, although they can also be cooked in different ways. They are a good source of protein, minerals such as iron and zinc, and B vitamins.

Description:

Oysters are bivalve mollusks characterized by having two unequal shells, one upper and one lower, which allow them to close hermetically to protect themselves. The shells can vary in size and shape, but are usually dark gray or brown in color. They are filter feeders that feed on plankton and other microorganisms present in the water.

They are one of the most appreciated seafood in gastronomy, and different varieties can be found depending on their origin and characteristics. Some of the best known species are the flat oyster and the Pacific oyster.

Medium size

De 5 a 10 cm

Typology

Bivalve mollusks

Scientific name

Ostrea edulis (Linnaeus, 1758)
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