Oyster, commonly known as oyster, oyster yellow, oyster, midge, oyster, etc. It belongs to mollusks, bivalves, Pinctada and oysters.
Morphological characteristics:
Shells are generally triangular, with a height of 40 mm. The left shell is large and concave, and the right shell is small and flat. There are many concentric annular scales on the surface of the right shell, and the scales are close to each other. Many rectangular or pointed spines protrude from the terminal edge of the scales of young individuals. The color of the shell surface varies greatly, usually pale yellow, cyan and purplish brown. The inner surface of the shell is grayish white, and the front end is deeply sunken. Ligament groove is long and narrow, showing a sharp triangle, like a monk's hat.
Extended data
Oysters are bigger (even up to about 1 kg), with more juice, a wide range of white bellies, less wrinkles at the edges and fatter appearance. They are the only oysters that can be eaten raw.
Oysters have smooth shells. After prying open the shell, you will find that the oyster meat inside is also very full, almost filling the whole oyster shell and sticking tightly to the shell.
The best eating season of oysters every year is from June 5438+00 to May of the following year, which is the fattest time for oysters. This is the kind of roasted oyster that we ate at the barbecue stall.
Although oysters can be eaten at other times, most of them are cultured oysters, and the quality and taste are poor. Some unscrupulous traders will dig out oyster meat and put it on oyster shells to make artificial oysters to deceive consumers.
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