Common Name:
Japanese Oyster / Pacific Oyster
Scientific Name:
Crassostrea gigas (Thunberg, 1793)
Reproduction Period:
Spring to Summer
(peak between June and August)
Harvesting / Production Areas:
Ria de Aveiro
Ria Formosa
National aquaculture parks and farms
Packaging:
5 kg bags
1 kg or 2 kg boxes
Sizes:
No. 1 (8–10 pieces/kg)
No. 2 (10–12 pieces/kg)
No. 3 (12–14 pieces/kg)
Crassostrea gigas is an oyster with a robust, irregular shell, marked by deep ridges and colour tones ranging from grey to white and brown, reflecting the mineral-rich waters in which it grows. Its elongated and asymmetrical shape results from natural habitat conditions and farming methods, producing a full, firm meat of excellent gastronomic quality.
Cultivated in well-oxygenated, nutrient-rich waters — particularly in the Ria de Aveiro — it develops a distinctive flavour profile: fresh, mineral, slightly saline, with a subtle sweet finish that makes it highly valued by chefs and consumers alike. Its filter-feeding lifestyle contributes to the cleanliness and ecological balance of the areas where it is produced, making it a species of significant environmental importance.
Versatile and refined, Crassostrea gigas stands out whether enjoyed raw, revealing its pure character, or in simple preparations that highlight its delicate, marine nature.
