Sea oysters and raw oysters are two different creatures, and there is a big difference between the two in terms of taste and nutrition.

Sea oysters are smaller, less juicy, with a small range of white bellies and more folds around the edges, and of all the varieties of oysters, the smallest should be it. Most of what we call dried oysters are made from sea oyster meat.

The shells of oysters are not as smooth as those of raw oysters, and after prying open the shells, you'll find that the oyster meat inside isn't too full to fill up the entire oyster shell, and there's a large gap between it and the shell.

Raw oysters are larger (even up to about 1 catty), juicier, with a wide range of white bellies and fewer ruffles around the edges, and look fattier, and are the only oyster species that can be eaten raw.

The best season for oysters each year is from October to May, which is the most fertile time for oysters, and the charcoal-roasted oysters that we eat on the barbecue stalls are this kind.