Any marine bivalve mollusk of the Family Ostreidae, usually found adhering to rocks or other fixed objects in shallow water along the seacoasts, or in brackish water in the mouth of rivers
A name popularly given to the delicate morsel of dark meat contained in a small cavity of the bone on each side of the lower part of the back of a fowl
Four major species in the United States are: Atlantic, found along the East and Gulf coasts; the European, a flat-shelled, round oyster of the Northwest and Maine; the Olympia, the half-dollar-sized oyster grown in the Northwest; and the fruit-flavored Pacific oyster, known for its wildly scalloped shell
If you say that the world is someone's oyster, you mean that they can do anything or go anywhere that they want to. You're young, you've got a lot of opportunity. The world is your oyster. Any bivalve of two families, Ostreidae (true oysters) or Aviculidae (pearl oysters), found in temperate and warm coastal waters worldwide. Both valves (halves) have a rough, often dirty-gray outer surface and a smooth white inner lining (nacre). The lower valve, which affixes to a surface, is nearly flat. The smaller upper valve is convex and has rougher edges. The oyster filters its food, minute organic particles, from the water. Cultivated as food, oysters are regarded as a delicacy. Pearls are the accumulation of nacre around a piece of foreign matter
{i} any of various edible bivalve mollusks that are found mainly in shallow waters and are generally eaten raw; dark piece of meat found in the hollow of the pelvic bone of a fowl; non-talkative or secretive person (Informal)
A dark-brown sauce made with oysters, brine and soy sauce The ingredients are cooked until thick and concentrated Oyster sauce is popular in Asian dishes, especially stir fries
marine mollusks having a rough irregular shell; found on the sea bed mostly in coastal waters a small muscle on each side of the back of a fowl gather oysters, dig oysters
Bivalve mollusk with irregularly shaped shell Occurring on the bottom or adhering to rocks and other objects in shallow water Flown in to Hammerheads fresh every day A variety of flavors and textures Check with your server or our Specials Board for todays selection
Oysters have been cultivated for at least 2,000 years and have long been a favorite of Americans Oysters in the shell must be alive to be good to eat If an oyster is open, even slightly, and it doesn't close tightly when handled, discard it Dead oysters are unfit to eat Always scrub oyster shells thoroughly before opening There are four main varieties of oysters in the United States