Also called the Japanese oyster, this species has an elongated fragile shell that can reach up to a foot across. It's found along the Pacific seaboard and is too large and tough to be eaten on the half shell. Because of its size, the Pacific oyster is generally cut up and used in soups, stews and other cooked dishes. See also oyster.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter
- Emeril's Oyster Rockefeller Soup with Crispy Gruyere Croutons
- Oyster Foch
- Oysters with Truffle Froth
- Raw Oysters on the Half Shell with Cucumber Mignonette