Oyster
Also known as：Pacific oyster
Crassostrea gigas
- Origin
- Zhanjiang, Guangdong; Rushan, Shandong
- Season
- Oct–Apr
- Appearance
- Long-oval shells with rough, often barnacle-encrusted surfaces; milky-white meat with a thick mantle. The representative shellfish enjoyed raw.
Content compiled by the Xian Mancang team
Introduction
品种介绍Oysters are among the most-farmed shellfish globally. China's two leading origins — Zhanjiang (Guangdong) and Rushan (Shandong) — use mature hanging and factory-farming techniques, controllable from fry to market.
Live oyster meat is milky white with thick mantles; charcoal-grilled and raw (sashimi-grade) are the mainstream styles, fattest in autumn-winter (Oct–Apr).
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Hold at low temperature: 5–15°C, salinity 20–30‰, clear water with ample DO, density 50–100 kg per cubic meter (layered hanging cages or net baskets).
Hold 3–7 days; prefer recirculating water with daily 1/3 changes; promptly remove dead individuals and algae mud. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Low farming costs and high output make oysters the highest-volume shellfish category. Zhanjiang and Rushan supply is abundant; large sizes (4+ liang) suit barbecue and raw channels; small sizes feed foodservice volume. Sashimi-grade oysters carry clear premiums; gift boxes and cold-chain air-freight add value.
Culinary & Commercial Use
烹饪与商业用途Raw is the premium style (sashimi-grade, verified cold chain); charcoal-grilled oysters with garlic and vermicelli are the signature item of barbecue joints and night markets.
Foodservice: seafood buffets, barbecue stalls and Cantonese steamed oysters; homes steam, garlic-grill or make oyster omelets; dried oysters and oyster sauce are traditional processing paths.
Buying Guide
选购指南Live oysters: tightly closed shells that snap shut when tapped are alive; opened shells should show plump flesh, springy mantles and no off-odor. For raw eating, verify origin and cold-chain credentials; for cooked, no restrictions. Shells already gaping during transport are likely dead — sort each piece.
Market Reference
规格行情Reference price: live 8–20 CNY per piece by size and origin; 15–40 CNY/jin by weight; 4+ liang sizes carry premiums. Spring Festival and barbecue seasons raise prices; summer spawning lowers quality and prices — pronounced seasonal swings.
Oyster · FAQs
How do I pick the freshest Oyster?
Live oysters: tightly closed shells that snap shut when tapped are alive; opened shells should show plump flesh, springy mantles and no off-odor. For raw eating, verify origin and cold-chain credentials; for cooked, no restrictions. Shells already gaping during transport are likely dead — sort each piece.
What are the live-holding requirements for Oyster?
Hold at low temperature: 5–15°C, salinity 20–30‰, clear water with ample DO, density 50–100 kg per cubic meter (layered hanging cages or net baskets).
What is the current market price of Oyster?
Reference price: live 8–20 CNY per piece by size and origin; 15–40 CNY/jin by weight; 4+ liang sizes carry premiums. Spring Festival and barbecue seasons raise prices; summer spawning lowers quality and prices — pronounced seasonal swings.
How do I cook Oyster? What methods work best?
Raw is the premium style (sashimi-grade, verified cold chain); charcoal-grilled oysters with garlic and vermicelli are the signature item of barbecue joints and night markets.
Oyster · For stock availability and holding consultation, contact us