Oyster The edible oyster is a species of clam from the oyster family. It has a characteristic shell that reaches a length of 20 cm. The shape of the shell is oval or pear-shaped, and its color ranges from white, through beige, to yellow. Characteristic blue or brown lines appear on the upper surface of the bivalve. The interior of the edible oyster has a pearly color that shimmers in various shades in the light.
This species of oyster has been known to people since ancient times. Edible oysters are most abundant in the Atlantic Ocean, along the coasts of Europe. It can be found throughout the Mediterranean Sea, from the coast of Morocco to Norway. Due to the high concentration of this species on the European coasts, the edible oyster is commonly called the European oyster.
Edible oyster meat is appreciated by connoisseurs all over the world. It is served in the most exquisite restaurants around the world. Edible oysters are very juicy, and their meat is characterized by an excellent taste. Most often they are eaten raw, sprinkled with only a little lemon juice. Oysters also taste great when cooked. The most popular techniques are grilling, baking, and frying, but oysters can also be cooked. Oysters can be a main course because they are very satisfying. They can also be added to salads as they blend in perfectly with the taste of fresh vegetables.
Oysters are loved not only for their excellent taste. They are very healthy, and their meat is a rich source of valuable nutrients. They are rich in B vitamins and many elements necessary for proper functioning, such as selenium, fluorine, iron, zinc, and calcium. Edible oysters also contain large amounts of easily digestible protein.
One of the oldest forms of Aquaculture is undeniably oyster farming. It has indicated a growing tendency in recent years. The global aquaculture of oysters is dominated by China which is responsible for almost 86% of the total world’s oyster production. The growing demand for farmed oysters is a main factor of the recently increased production. In the EU, the largest producers of oysters are Spain, France, and Italy.