Oysters
Oysters are tasty, tender and succulent ! They are also in great demand for the mother-of-pearl beads they produce.
The oyster is a bivalve mollusc protected by an irregular, thick
and hard, grey or brown shell. The top portion is larger than the
concave bottom shell that shelters the oyster's body.
Oyster flesh is pinkish grey, lustrous, shiny and plump. It is
considered a delicacy throughout the world. During the mating
season in the Northern hemisphere, from May to August, its
consistency is milky and soft.
In actual fact, oysters are always edible but less tasty and more
perishable during mating season.
This restriction does not include farm-bred oysters.
- When oysters are served as an appetizer, salad, soup or purée, calculate 6 to 9 oysters per person.
- For a main course, calculate 12 to 18 oysters per person.
- Oysters should not be cooked very long as they will quickly become rubbery.
- A live oyster is closed. Its air-tight shell guarantees its freshness.
- Once opened, eat only firm and plump oysters that are soaking
in clear liquid and have a pleasant ocean smell.
In the shell
- Raw : on a half-shell with lemon or Tabasco
- Cooked : eat hot or cold
Shucked oysters
- Raw : can be eaten as is, if they are very fresh.
- Cooked : eat hot or cold
Click here for cooking methods and more useful tips and suggestions !
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 Ginger and Coriander Oysters |
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 Oysters Rockefeller |
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Oysters are generally graded by shape and size. Taste is not taken into consideration.
- Select : perfect shape
- Choice : less than perfect shape
- Standard : irregular shape
Your METRO fish expert suggests these delicious oyster
varieties:
Raspberry Point choice oysters
From Prince Edward Island, this oyster is small to medium in size
and has a salty mineral taste.
Beausoleil cocktail choice oysters
These osters are cultivated in floating bags. This optimum
growing condition results in an oyster that is generally round or
oblong with high meat yield and a more refined taste.
Malpèque oysters
The Malpèque oyster has a very delicate texture and practically
melts in your mouth. As a result of the cold water conditions, this
oyster's flesh is very crunchy, has a salty, lettuce-like flavour
and leaves no aftertaste.
Caraquet choice oysters
From New Brunswick, the Caraquet oyster is also plump, juicy and
very salty but less so than the Malpèque variety.
Like most molluscs, oysters are a good source of high-quality protein. Oysters are low in calories, low in fat. They provide a generous amount of iron: a dozen oysters can provide 60% of the recommended daily allowance.
Naturally salty, oysters also contain phosphorus, copper, iodine and vitamins A, B, C and D, and constitute one of the best sources of zinc.
- Never let oysters stand in water as this will cause them to open, lose their juice and die.
- Oysters need to breathe, never store them in a plastic bag or air-tight container. Avoid any thermal shock and store at a constant temperature.
- Do not open oysters more than three hours before consumption. Ideally, they should be opened 15 minutes ahead of time and served over ice on a large oval platter.
Fresh oysters should be prepared as soon as possible after purchase
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Refrigerator 4° C
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Freezer -18° C
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Fresh oysters in the shell
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6 weeks
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Fresh shucked oysters
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10 days
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3 months
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