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Common name - Oyster, Pacific
Scientific name - Crassostrea gigas
Average rating
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  • 5
Visit Fishonline for the full range of options available for this species.
Consumer Information
The native oyster and, particularly, the introduced Pacific oyster are both grown commercially in UK seas, and are available widely. Oysters should be tightly closed when bought and have a fresh smell when opened. A great choice for special occasions, or a regular treat! Often eaten raw, but can be lightly cooked. They taste like a mouthful of seawater, in fact the French poet Leon-Paul Fargue said eating one was ‘like kissing the sea on the lips’. Oysters, rich in zinc, are attributed aphrodisiac properties. Eat farmed native or Pacific oysters.
Summary
Shellfish farming is an extensive, low-impact method of aquaculture and high quality water standards are required for cultivation of shellfish for human consumption. The Pacific oyster is currently more widely farmed than the native oyster.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.