Oysters 1 article

Oysters are bivalve mollusks served raw or cooked, with flavor and texture varying by species, growing waters, and preparation. Oysters is commonly grilled and baked, with the best method depending on the cut, species, and desired texture. For oysters, nutrition comparisons should center on allergen labeling while also accounting for skin, visible fat, breading, sauce, or cooking oil when those change the food actually eaten.