Prized for their fresh-from-the-sea flavor, rich nutritional content, and beautifully colored and shaped shells, oysters have long been an important and versatile food staple of many coastal cultures around the world. These hinged-shelled bivalves thrive in both salt and freshwater systems. The waterways in which oysters are harvested influence their flavor — a concept called merroir by some oyster lovers — which can range from briny and minerally to sweet and buttery. Many oyster species, such as Pacific and Eastern oysters, are also rich in protein, essential omega-3 fatty acids, and important minerals like selenium and zinc.

Oysters also play a vital role in ecosystems by filtering water, and they’re often called ecosystem engineers because they form reef structures that serve as habitat for other species. 

With a history spanning thousands of years, oysters have been enjoyed across many cultures, including the U.S. East and Gulf coasts, France, and Japan. From being a luxury food in ancient Rome to a common staple in modern American oyster bars, these hearty bivalves have stood the test of time. Today, oysters are primarily farmed using sustainable aquaculture methods, making them one of the world’s most sustainable, nutrient-rich animal protein sources.

A healthy addition to your diet, oysters are high in protein, omega-3 fatty acids, and important vitamins and minerals. A three-ounce serving of raw Pacific oyster provides:

• A pop of protein, with eight grams of protein per serving to support muscle growth and repair.
• A B12 boost. You’ll get over 500% of your daily Vitamin B12 needs to support energy metabolism and nerve health.
• An immune-support bonus, as oysters provide more than 78% of the Daily Value for zinc, helping to strengthen your body’s natural defenses.
• Heart-healthy omegas, with 372 mg of EPA and 212 mg of DHA. This exceeds the daily recommendation for these omega-3 fatty acids and supports cardiovascular and brain health.

Farmed oysters are rated green for environmental sustainability by Seafood Watch, and, since most oysters you’ll find in restaurants and grocery stores are farmed, there’s a good chance what you’re eating is sustainable. 

Most global oyster farming occurs in Asia including China, South Korea, and Japan, which account for 94 percent of global production. While the U.S. only accounts for 2.6 percent of global production, about 93 percent of oysters consumed in America are farmed domestically. Oyster production in the United States is practiced in most coastal states, with Massachusetts leading the charge. Most U.S. oyster operations are small family businesses. 

There are many different species of farmed oysters and several ways to grow them. The most commonly farmed species of oyster globally are Pacific oyster, European flat oyster, and Eastern oyster, while American cupped oyster and Pacific cupped oyster are the most common varieties grown in the U.S. Oysters are farmed using both on-bottom and off-bottom aquaculture production methods. Bottom culture involves growing shellfish on the seabed while off-bottom culture involves growing oysters in ways where they don’t touch the ocean floor.

As filter-feeders, farmed oysters aren’t given external feed, getting their nutrition from the ocean water around them instead. Oyster production also doesn’t typically rely on chemicals. Instead manual labor like pressure-washing and freshwater baths are used to prevent and remove predators and fouling organisms.

Oyster farming is generally a boon to the environment, too. It’s associated with a host of ecological benefits to water quality, nutrients, habitat creation, and shoreline stabilization. For example, oyster farming has largely been shown to improve water quality since oysters filter out excess nutrients from the water. They’re a great choice for you and the planet. 

Explore other items on the Super Green List