Oyster, European

Scientific name:  Ostrea edulis
Market name:  Oyster
Common names:  European oyster, edible oyster, flat oyster, Belon oyster

The European Oyster Story

European oysters, first farmed by the Romans, were so prized that they were transported across the English Channel in snow-packed barrels. Today, they are farmed off New England, California and Washington state and, to a lesser degree, in France, England and Norway. On the U.S. East Coast, the oysters are also taken from the wild. Some market names reflect European origins, like Whistable (England), Lymfjord (Denmark) or Zelande (Netherlands). European oysters are grown on the sea floor or in suspended systems employing trays, mesh bags or “Chinese hats” (Frisbee-shaped discs). These so-called “flat” oysters  have a shallow shell and are harvested at 3 to 4 inches long. The species is primarily offered live for the halfshell trade. They are often incorrectly called “Belons.” In France, that name is protected by law; only oysters grown in the Belon River estuary of Brittany, in northern France, have a right to the name.

Product Profile

Traditionally, flat oysters are reputed to have a finer flavor than all other oyster species. Their taste is fairly pronounced, with distinct salty highlights and a sweet to flinty overtone. There’s a slight metallic aftertaste, almost like sucking on a penny — nothing a sip of white wine won’t fix.

European oysters are more rounded than Atlantic or Pacific oysters. Shells are flat, with little cup. Color varies from white to brown, with the inside a creamy off-white. The meat is a creamy to light brown, matching the shell lining. Cooked meat turns ivory.

You Should Know...

Flat oysters are primarily grown subtidally, so they don’t develop strong adductor muscles to keep themselves closed while in storage. To retain liquor, store cup side down, and take care not to break the fragile shell.

Nutrition Facts

Serving size: 100g/3.5 oz. (raw)
Amount per serving
Calories 79
Fat Calories 16
Total Fat 1.7 g
Saturated Fat 0.5 g
Cholesterol N/A
Sodium 650 mg
Protein 10.3 g
Omega-3 0.2 g

Cooking Tips

European oysters are especially relished raw on the halfshell with a squirt of lemon and a drop of Tabasco sauce. However, consuming raw shellfish of any type is risky for people suffering from impaired immune systems. When cooking European oysters, the simpler the method, the better. Their full flavor also makes them a good addition to soups and stews.

Substitutions: Atlantic oysters, Pacific oysters

Cooking Methods

Bake, Fry, Grill, Sauté, Smoke, Steam

Primary Product Forms

Live

Fresh

• Whole
• Shucked, raw meats

Frozen

• Whole
• Halfshell
• Shucked meats, cooked and uncooked

Value-added

• Smoked

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