Oysters: A seafood delicacy with a rich history and proven health benefits
To some oysters are a flavourful taste of sea ocean flavour, and to others they are slimy goo in shells. Whether you love ‘em or hate ‘em, oysters are recognized globally as one of the pillars of seafood delicacy. In-fact oysters were part of the standard diet for thousands of years.
The first major node in the rich history of oyster consumption begins with the Greek and Roman Empire dating from 13th BCE to 5th AD. Although there is evidence that oysters were consumed by our early ancestors, they did not have the tools to properly open and shuck the oysters as life was primitive. Thus, the Romans are credited as the first group to truly cultivate oysters. They played such a significant role in the culture of the Greeks and Romans that oysters were written into the lore of the Greek gods. It is said that the Greek Goddess Aphrodite, the goddess of beauty and love, had emerged from an oyster shell when she was born. This is where the tale of oysters being an aphrodisiac originates from; however, this is yet to be scientifically confirmed.
But the true golden age of oyster consumption was in a much more modern time, the 18th and 19th century. Oysters became mainstream by becoming much more accessible and affordable. In the late 1800’s oysters were $0.01 each, which is equivalent to $0.25 today. Oysters went from being a delicacy that was only eaten by the wealthy to becoming a staple food and diet for the everyday person. This led to improved research in the scientific understanding of the nutritional contents of oysters. But on the contrary, the accessibility and affordability was due to overharvesting. Historically, oysters were harvested by hand using long tongs; but innovative fishermen began using dredges.
These were iron mesh bags that were dragged along the ocean floor which allowed them to get oysters that were too deep for the tongs. It is believed that between 1880 and 1910, 160 million pounds of oyster were harvested per year.
The irreparable damage done in the 1800s and 1900s still affects us today, but the demand for oysters has not wavered. Due to overharvesting, 95% of the world’s oysters are farmed under strict management and sustainable practices. But the good news is that modern practices have provided clear details on the health benefits of oysters.
Inside the goop of oysters carries a load of important nutrients such as Vitamin B12, Zinc, Iron, and Selenium. B12 plays an essential role in red blood cell formation, cell metabolism, and nerve function. B12 also helps reduce the effects of a hangover! Iron and Zinc are essential nutrients for human function yet deficiencies in these two remain a global problem. Zinc plays a role in maintaining our immune system, cell growth, and skin repair healing. Another important factor of zinc is that it supports the cognitive function of taste and smell. Meanwhile Iron is what produces hemoglobin’s that carry oxygen in the blood. Finally, Selenium is a mineral that helps prevent cellular damage and supports thyroid function.
Another reason for considering oysters to be a part of your regular diet is that they are an excellent source of easy protein. For anyone that is trying to gain some mass, there are about 9 grams of protein in a single oyster. That means about six oysters equals to a 6 oz chicken breast in gram for gram protein. Now we’re not saying to replace the meat in your dietary plans for bulking, as we understand calories are important too. But oysters could be added on top of your diet plan as they are light and easy to consume! Oysters can stay good in the fridge for two weeks after the harvest date. We suggest buying and storing them, and then eating a few with your planned dinner meal.
Recently, in the last couple years, there was a new discovery that pacific oysters have an antioxidant called ‘3,5-Dihydroxy-4-methoxybenzyl alcohol’. It’s so new that more research needs to be done, but what it is is an antioxidant. There was a very recent study done in March 2024 that demonstrated that this antioxidant showed potential anti-aging in the brain of mice.
Oysters have come a long way from ancient luxury to modern culinary yet have always been consumed in the same way. And although historical over-harvesting has necessitated a shift towards sustainable farming practices, today’s methods are helping to replenish oyster populations while highlighting the impressive nutritional benefits. With valuable nutrients like Vitamin B12, Zinc, Iron, and Selenium, oysters offer both a rich history and promising benefits. Whether viewed through the lens of tradition or modern science, oysters remain a fascinating and vital part of our seafood heritage.
Bibliography
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- Isa, Mari. “The Great Oyster Craze: Why 19th Century Americans Loved Oysters.” MSU Campus Archaeology Program, December 17, 2021. https://campusarch.msu.edu/?p=4962#:~:text=From%201880%20to%201910%2C%20oysters,an%20ample%20supply%20of%20oysters.
- Hausheer, Justine E. “Oyster Hatcheries Help the Industry Adapt to Climate Change.” Cool Green Science, March 8, 2023. https://blog.nature.org/2022/02/01/oyster-hatcheries-help-the-industry-adapt-to-climate-change/#:~:text=Share%20this%20article&text=To%20continue%20to%20meet%20growing,scallops%20consumed%20worldwide%20are%20cultivated.
- Kubala, Jillian. “Oysters: Nutrition, Risks, and How to Cook Them.” Healthline, June 13, 2023. https://www.healthline.com/nutrition/oysters#protein.
- “Vitamin B-12.” Mayo Clinic, June 28, 2024. https://www.mayoclinic.org/drugs-supplements-vitamin-b12/art-20363663#:~:text=Overview,meat%2C%20fish%20and%20dairy%20products.
- “Office of Dietary Supplements – Iron.” NIH Office of Dietary Supplements, August 17, 2023. https://ods.od.nih.gov/factsheets/Iron-Consumer/#:~:text=Iron%20is%20a%20mineral%20that,iron%20to%20make%20some%20hormones.
- “Office of Dietary Supplements – Zinc.” NIH Office of Dietary Supplements, October 4, 2022. https://ods.od.nih.gov/factsheets/Zinc-Consumer/#:~:text=Zinc%20is%20found%20in%20cells,to%20grow%20and%20develop%20properly.
- “Office of Dietary Supplements – Selenium.” NIH Office of Dietary Supplements, March 21, 2021. https://ods.od.nih.gov/factsheets/Selenium-Consumer/#:~:text=professional%20fact%20sheet.-,What%20is%20selenium%20and%20what%20does%20it%20do%3F,free%20radicals%20and%20from%20infection.
- Chen M;Liu M;Chen J;Liu X;Tang L;Wang C;Yu Z;Zhang Y;Tian J; “Potential Function of 3,5-Dihydroxy-4-Methoxybenzyl Alcohol from Pacific Oyster (Crassostrea Gigas) in Brain of Old Mice.” Molecular nutrition & food research, March 24, 2024. https://pubmed.ncbi.nlm.nih.gov/38522025/.
Jon Yoshida is an oyster specialist and executive for North American sales. He has strong industry knowledge on quality seafood and the logistics of shipping out of the Pacific North West. For more information reach him here.
