OYSTERS
Oysters are harvested from many different regions worldwide. In this country they are harvested along the East Coast as well as the Gulf of Mexico and the West Coast. Oysters are often named for the region they come from, such as blue points from Long Island. Quality for all oysters is best during the cooler months generally from September through April when waters are the coolest. There are many concerns about the quality and safety of oysters. Proper handling and purchasing only tagged (registered) product will help insure the wholesomeness of the oysters.
PRODUCT FORMS
Oysters are sold live in the shell, shucked, smoked, frozen and canned. The minimum market size for an oyster in the shell is 3 inches. Live, they are sold by the bushel, 1/2 bushel and 100 count box. Shucked oysters are sold in gallon containers.
PREPARATION
Oysters can be served raw, fried, baked, broiled, steamed and stewed. The shelf life, if stored in a cool environment can be up
to 2 weeks.
NUTRITIONAL INFORMATION
A 3-1/2 oz. portion of oysters contains 69 calories, 2.5 mg. of fat, 5.5 mg. of cholesterol and .44 mg. of omega 3. Oysters are high in protein and minerals.
VARIETIES
- Oysters - L.l. 100 ct Box
- Oysters - L.l. Med-120 Ct Bag
- Oysters - L.l. H/S-200 ct Box
- Oysters - N.J. Count Gal
- Oysters - N.J. Selects Gal
- Oysters - N.J. Standards Gal
- Oysters - N.J. Ex/Selects Gal
- Oysters - So. Count Gal
- Oysters - So. Standards Gal
- Oysters - So Ex/Selects Gal
- Oysters - W.C. 1/2 Gal
- Oysters - 8 oz Standard
- Oysters - 8 oz Select
