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United States · Ohio · Franklin| Common Animals Fish Mushrooms Flora |
Crassostrea gigas |
June: Larval development. Oyster larvae start developing and searching for suitable places to settle.
Pacific oyster is widely farmed in Asia and North America Commonly used in Japanese cuisine and Western-style dishes
Native to coastal waters of Japan, China, and Korea Prefers moderately warm water and salinity from 20 to 35‰ Fast growing and adaptable to various conditions
Hand collection in coastal areas and oyster farms Use of nets and baskets for cultivation and harvesting
Best harvesting time is spring and summer Prefers water temperature 15–25°C and salinity 20–35‰
Average weight: 0.3 kg
Clean thoroughly from shells and marine debris Commonly eaten raw or lightly cooked
Meat: Raw, baking, frying, grilling
Raw oysters with lemon and midori sauce (Served raw)
Traditional Japanese serving with citrus sauce
Traditional Japanese serving with citrus sauce
1. Shuck oyster with special knife.
2. Drizzle with lemon juice and midori sauce.
3. Serve chilled.
2. Drizzle with lemon juice and midori sauce.
3. Serve chilled.
Baked oysters with cheese and garlic butter (Baking)
Combination of creamy butter and melted cheese
Combination of creamy butter and melted cheese
1. Shuck oysters, add garlic butter and cheese.
2. Bake for 7–10 minutes at 200°C (390°F).
3. Serve hot.
2. Bake for 7–10 minutes at 200°C (390°F).
3. Serve hot.
Grilled oysters with ginger and soy sauce (Grilling)
Japanese style with bright flavor
Japanese style with bright flavor
1. Place oysters on grill, cook for 4–6 minutes.
2. Drizzle with ginger and soy sauce.
3. Serve hot.
2. Drizzle with ginger and soy sauce.
3. Serve hot.
Oysters in creamy garlic sauce (Braising)
Tender creamy taste with garlic hint
Tender creamy taste with garlic hint
1. Sauté oysters in butter with garlic.
2. Braise with cream for 8–10 minutes.
3. Serve with bread or rice.
2. Braise with cream for 8–10 minutes.
3. Serve with bread or rice.