Seattle Fish Company of New Mexico

Species Name

Source

The Pacific Oyster is native to Japan but has been introduced to North America, Europe and other areas. It is now farmed from Alaska to California, in Europe, Oceania and Asia. In the U.S. most Pacific Oysters are grown in Washington. They prefer living on firm bottoms, such as rocks, debris or the shells of other Oysters. They may also be found on mud or mud-sand bottoms. They live along the coast in depths of 5 to 40 meters.

Seasonality

Fresh and frozen Pacific Oysters are available year-round. The peak in quality tends to occur between November and January.

Fishing Method

Pacific Oysters are aquacultured to different degrees. They may be raised by suspended culture, such as on trays or posts, or by bottom culture.

Flavor

Pacific Oysters have a mild and sweet flavor and crisp texture. The exact flavor depends on the waters the Oyster was grown in. The meats of spawning Oysters will be milky and soft.

Dietary Information

Per 100g raw, edible Pacific Oyster:
Calories 81
Fat 2.30g
Saturated Fat 0.510g
Protein 9.45g
Sodium 106mg
Selenium 77.0mcg
Cholesterol 50mg
Omega-3 0.720g

Source: USDA

Appearance

Pacific Oysters have rough, fluted, laminated and cupped shells. The shells tend to be whitish in color with purple streaks and spots and have a white interior with a single muscle scar that may be dark but not purple or black. The shells can reach a length of 12 inches but average 2 to 6 inches. The meat is creamy white and may have dark fringe. Pacific Oyster meats may also have slight shades of pink, green or black present which may reflect diet and regional conditions. Liquid that accompanies fresh meats should be semi-translucent.

Preparation

Pacific Oysters may be prepared a number of ways. They work well poached, baked, steamed, fried, sautéed, grilled or smoked. They may also be served raw on the half shell. However, large Oysters may be too large to be eaten on the half shell and work best cut up and fried. They may also be used in pastas or chowders.

Substitution

Atlantic Oysters may substitute for Pacific Oysters.

Handling

Shellstock (oysters in the Shell) are live and should be stored in a container that will allow the oyster to breath, but does not allow air to flow and dehydrate the oyster. Cover the container or place a moist cloth over the oyster to prevent dehydration. Refrigerate between 34 and 38F. Always store your shellstock with the original shellstock certification tag as required by law. DO NOT ICE. DO NOT STORE IN WATER.
Keep shucked meat refrigerated between 34 and 38F. Store frozen Oysters around 0F and thaw in the refrigerator.

Sizes and Cuts

Shucked Pacific Oysters are available fresh in 4-pound and 8-pound pails and 12-ounce retail bags.

Pricing Scale

Pricing Scale
Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information and current pricing.

Shelf Life

Pacific Oysters, as with all shellstock, are distributed with an FDA Interstate Shellfish Tag which will state a date of harvest. Oysters may be consumed raw within 14 days. NEVER eat or serve an oyster that is open or dead, discard immediately.