Pacific Oyster

Crassostrea gigas

Also Known As

Japanese oyster, Miyagi oyster, Pacific cupped oyster

U.S. farmed Pacific oysters are a smart seafood choice because they are sustainably grown and harvested under U.S. state and federal regulations.
Shellfish farming techniques include grow-out in bags placed in the tidelands, suspended culture, and “rack and bag” grow-out, among others.
In the Pacific Northwest, the shellfish industry injects an estimated $270 million a year into the region’s economy, bringing jobs to over 3,200 people, primarily in coastal communities.
Rebuilding Olympia oyster populations in Puget Sound, Washington, provides critical habitat and water quality attributes upon which other species depend. Source: Puget Sound Restoration Fund
Oyster beds generate habitat for eel grass and other plants, as well as a variety of marine life including fish and crabs. Source: Puget Sound Restoration Fund

Facts

Availability

Available year-round.

Source

Estuaries, mostly in the Pacific Northwest.

Taste

Ranges from sweet to briny.

Texture

Color

Health Benefits

Oysters are low in saturated fat and excellent sources of omega-3 fatty acids and iron.

Health & Nutrition

Nutrition facts
Serving weight n/a
Amount per serving
Calories 81
Protein 9.45 g
Fat, total 2.3 g
Saturated fatty acids, total 0.5 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 50 mg
Selenium
Sodium 106 mg

Seafood Guide