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Species Directory

Pacific Oyster

Overview Seafood Aquaculture Science Resources
Pacific oysters, originally from Japan, are a popular seafood and West Coast aquaculture shellfish species. Learn more about Pacific oysters.

Pacific Oyster

Crassostrea gigas

Illustration of Pacific oyster showing gray, cupped shape shell and white inside. NOAA Fisheries text wraps along side of shell. Credit: NOAA Fisheries/Jack Hornady
Also Known As
Japanese oyster, Miyagi oyster, Pacific cupped oyster

Quick Facts

Length
Up to 10 inches
Region
Alaska, West Coast
Fish Watch. U.S. Seafood Facts Logo
Cluster of oysters growing among long, green eelgrass and muddy water. A cluster of bottom-cultured oysters grows in eelgrass in Willapa Bay, Washington. Credit: NOAA

A cluster of bottom-cultured oysters grows in eelgrass in Willapa Bay, Washington. Credit: NOAA

About the Species

Cluster of oysters growing among long, green eelgrass and muddy water. A cluster of bottom-cultured oysters grows in eelgrass in Willapa Bay, Washington. Credit: NOAA

A cluster of bottom-cultured oysters grows in eelgrass in Willapa Bay, Washington. Credit: NOAA

The Pacific oyster, introduced from Japan, is a popular seafood and West Coast aquaculture species. Oysters provide many benefits to the ecosystems in which they live in. They are filter feeders, cleaning the water as they eat—an adult oyster can filter up to 50 gallons of water per day. Oysters also form reefs which provide habitat for many species including fish and other invertebrates. 

Appearance

  • Pacific oysters can reach up to 10 inches in length.
  • The shell is elongated, thick, rough and sometimes sharp. The inside of the shell is white to off/white with purple streaks.
  • The shell has a “cupped” shape to it, giving rise to its alternate name “Pacific cupped oyster.”

Biology

  • Oysters are part of the shellfish family. Like mussels, clams and scallops they are bivalve mollusks, and have a hinged shell.
  • Adults are sessile—they stay in one place—and inhabit both intertidal and subtidal areas.
  • Oysters have fast growth rates and high reproduction rates.
  • Pacific oysters first mature as males, then later develop female reproductive capabilities.
  • Each female can produce between 50 and 200 million eggs during a spawning event.

Scientific Classification

Kingdom Animalia
Phylum Mollusca
Class Bivalvia
Order Ostreida
Family Ostreidae
Genus Magallana
Species gigas

Last updated by NOAA Fisheries on 03/20/2025


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Related Species

Illustration of an oval-shaped Eastern oyster with beige-colored shell. The inside of the shell is white, off-white, and brownish in color. Credit: NOAA Fisheries/Jack Hornady

Eastern Oyster

Side-view illustration of geoduck showing tan, long siphon (neck) and small white shell. NOAA Fisheries text along bottom of siphon.

Geoduck

Seafood Facts

Fishwatch Logo

Are Pacific Oysters Sustainable?

U.S. farmed Pacific oysters are a smart seafood choice because they are sustainably grown and harvested under U.S. state and federal regulations.

Environmental Impact Icon

Availability

Available year-round.

Feeds Icon

Source

Estuaries, mostly in the Pacific Northwest.

Farming Methods Icon

Taste

Ranges from sweet to briny.

Human Health Icon

Health Benefits

Oysters are low in saturated fat and excellent sources of omega-3 fatty acids and iron.

Nutrition Facts

Servings: 1; Serving Weight: n/a; Calories: 81; Protein: 9.45 g; Total Fat: 2.3 g; Total Saturated Fatty Acids: 0.5 g; Carbohydrate: 0 g; Total Sugars: 0 g; Total Dietary Fiber: 0 g; Cholesterol: 50 mg; Sodium: 106 mg

More Information

  • Sustainable Seafood
  • Understanding Shellfish Aquaculture
  • Sign Up for "Taste of the Tides" Newsletter

Oyster Recipes

Looking for some ways to add oysters into your rotation? If you need some cooking inspiration, browse these recipes for bourbon grilled oysters, bacon-wrapped oysters, and more!

Read More
six cooked oysters on the half shell on a silver plate with two three-pronged forks.

Last updated by NOAA Fisheries on 03/20/2025


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Last updated by NOAA Fisheries on 03/20/2025

Last updated by NOAA Fisheries on 03/20/2025

Aquaculture

U.S. farmed Pacific oysters are a smart seafood choice because they are sustainably grown and harvested under U.S. state and federal regulations.

Environmental Impact Icon

Environmental Impact

Oysters provide net environmental benefits by removing excess nutrients and improving water quality.

Feeds Icon

Feeds

Growing oysters requires no feed—they filter phytoplankton directly from the water column.

Farming Methods Icon

Farming Methods

Oysters are grown in tidal areas. They can be grown directly on the beach bottom or in mesh bags, trays or cages that are either anchored in the water column or floated on rafts.

Human Health Icon

Human Health

Shellfish toxins and bacteria occur naturally in the environment and can cause foodborne illnesses. State and federal regulations require monitoring of farmed oysters to ensure they are safe to eat.

Management

  • Permitting for shellfish aquaculture is governed by federal, state and local governments.
  • The federal agencies involved are NOAA, the Army Corps of Engineers, U.S. Fish & Wildlife Service, U.S. Department of Agriculture, the Environmental Protection Agency, the Food and Drug Administration, the Bureau of Ocean Energy Management, and the Coast Guard.
  • Information on shellfish aquaculture permitting can be found in the Shellfish Growers Guide (PDF, 10 pages).
  • A variety of shellfish aquaculture tools, including maps and models, are available to coastal managers.
  • All fisheries and aquaculture farms in federal waters must adhere to federal regulations including those in the Magnuson-Stevens Fishery Conservation & Management Act, the Endangered Species Act, the National Environmental Policy Act, the Clean Water Act, and the Marine Mammal Protection Act.

Farming Methods

  • Juvenile oyster (seed) production:
    • Oyster larvae are bred in hatcheries and fed a diet of algae for 2 to 3 weeks.
    • Larvae then attach to a provided substrate, usually old oyster shells.
    • Settled larvae are transported to grow-out sites in coastal waters.
  • Mature oyster grow-out:
    • On-bottom – directly on the beach bottom in tidal areas.
    • Off-bottom – in racks, mesh bags or cages that are submerged and attached to anchored frames in the intertidal zone.
    • Suspended culture – bags or cages are attached to rafts and floated in the tidal zone.

Production

In 2019, the United States produced 42.3 million pounds of oysters (both Eastern and Pacific oysters), valued at $221 million.

Environmental Considerations

  • Habitat:
    • Oyster farming has a benign ecological footprint, with little disturbance of sediments or aquatic vegetation during grow-out.
    • Some oyster harvesting methods involve dredging, but long-term effects on the environment are rare.
  • Feeds:
    • Once past the larval stage, oysters do not need to be fed because they filter their food from the water column.
  • Genetics:
    • The Pacific oyster is native to Japan, so there is some concern about the species outcompeting native oysters. However, this has not been an issue in the United States.

Ecosystem Services

  • Water quality improvements:
    • Oysters are filter-feeders, removing algae, organic matter and excess nutrients from the water column as they grow and improving water quality.
    • When oysters are harvested, excess nutrients, such as nitrogen and phosphorus, are removed from the ecosystem.
  • Providing habitat:
    • Oysters and the gear used to farm oysters provide habitat for marine organisms.
    • Oyster beds stabilize coastal sediments and help minimize impacts from storm surges.

Human Health

  • Shellfish toxins:
    • Shellfish poisoning is an illness that can occur from eating contaminated shellfish.
    • Shellfish can assimilate the toxins that cause shellfish poisoning from the algae on which they feed.
    • Early warning systems exist to detect harmful algal blooms that produce toxins.
    • New technologies, such as the Environmental Sample Processor, provide near real-time detection of harmful algal species.
    • For more information on the prevention and monitoring of harmful algal blooms, read about NOAA's Harmful Algal Bloom forecasting program.
  • Pathogenic bacteria:
    • The bacteria Vibrio parahaemolyticus (Vp) and Vibrio vulnificus (Vv) occur naturally in the environment and can cause foodborne illness from consuming raw shellfish.
    • Ingestion of undercooked or raw shellfish with Vp or Vv can lead to gastrointestinal illness.
  • Public health officials monitor shellfish from growing areas to ensure they are safe to eat.

More Information

  • Commercial Shellfish Aquaculture on the West Coast
  • Understanding Shellfish Aquaculture
  • Sustainable Pacific Oyster Farming
  • Tide to Table Profiles: Hog Island Oyster Co.

Last updated by NOAA Fisheries on 03/20/2025

Science Overview

  • Growth and reproduction:
    • The Northwest Fisheries Science Center’s Kenneth K. Chew Center for Shellfish Research & Restoration includes a modern shellfish hatchery for research and production of native Pacific oysters.
    • The Northeast Fisheries Science Center’s Milford Lab is finding ways to breed larger oysters and increase survival of larvae.
  • Ocean acidification:
    • Acidification causes a number of changes in water chemistry that may be stressful to estuarine organisms.
    • Ocean acidification and its impacts on shellfish are being investigated by NOAA and other labs. For more information, visit NOAA’s Ocean Acidification Program.
  • Ecosystem services:
    • The Northwest Fisheries Science Center, in collaboration with The Nature Conservancy, Washington Sea Grant, the Jamestown S'Klallam Tribe, and seven shellfish growers, is using GoPro cameras placed around shellfish aquaculture beds to document the diversity of species that use this nearshore habitat.

Research & Data

Current Research at Milford Laboratory

We develop probiotics for use in oyster hatcheries and perform studies in aquaculture gear as habitat for marine life, nutrient bioextraction studies, shellfish genetics research, offshore shellfish aquaculture potential, and shellfish responses to ocean…
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aquaculture sablefish nwfsc.png

Finfish and Shellfish Aquaculture Research in the Pacific Northwest

We develop and optimize technologies for the artificial production of marine fish and shellfish.
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View More

More Information

  • Aquaculture Science and Research on the West Coast
  • Aquaculture: Science & Technology

Last updated by NOAA Fisheries on 03/20/2025

Documents

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NOAA Fisheries Alaska Fiscal Year 2022 Aquaculture Accomplishments

The Alaska Regional Office and Alaska Fisheries Science Center continue coordinated efforts to…

Alaska
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NOAA Fisheries Alaska Fiscal Year 2021 Aquaculture Accomplishments

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Research

Current Research at Milford Laboratory

We develop probiotics for use in oyster hatcheries and perform studies in aquaculture gear as habitat for marine life, nutrient bioextraction studies, shellfish genetics research, offshore shellfish aquaculture potential, and shellfish responses to ocean…

New England/Mid-Atlantic

Effects of Harmful Algal Blooms on West Coast Fishing Communities

Learn more about how harmful algal blooms change ecosystems and coastal communities.

West Coast

Aquaculture and Marine Fish and Shellfish Research in the Pacific Northwest

Science to support sustainable wild-caught and hatchery-raised fisheries.

West Coast

Finfish and Shellfish Aquaculture Research in the Pacific Northwest

We develop and optimize technologies for the artificial production of marine fish and shellfish.

West Coast
More Research

Last updated by NOAA Fisheries on 03/20/2025

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