Crassostrea virginica - gigas
There are more than 200 oyster species farmed across the world. Only a dozen of these are commercialized. Farmed oysters represent 95% of the worldwide market. Ostrea are fairly flat, while Crassostrea are more rounded. They are generally eaten raw and enjoy an enviable position in haute cuisine.
- Flesh, texture and flavour vary from one species and region to the next.
- Flat oysters are characterized by a softer flesh and a pronounced taste of iodine and salt.
- The flesh of hollow oysters is more greenish and the texture is creamier.
- Rich in vitamins A, B2, B12 and D, as well as in phosphorus, iron, zinc, copper and selenium.
- More than a million tons of oysters are farmed each year.