Gulf Oysters
Bold. Briny. Fresh.
Harvested from the nutrient-rich waters of Galveston Bay and proudly supplied by Jeri's Oysters, these oysters deliver a clean, refreshing flavor with firm texture and beautiful deep cups. Their balanced salinity and plump meats make them a standout choice for consumers.
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Serving size: 3 medium (85 g)
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Calories 57
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Calories from Fat 19
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Total Fat 2
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Saturated Fat 0.5g
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Cholesterol 42mg
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Sodium 90mg
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Total Carbohydrates 3.3g
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Protein 8
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Potassium 0mg
Texture
The texture is soft and fleshy, but crisp on the palate.
Preparation
Unlike most shellfish, oysters can have a fairly long shelf life, up to two weeks. However, their taste becomes less pleasant as they age. Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled, or used in a variety of drinks. Preparation widely varies.
Interesting Fact
A single oyster can filter up to 50 gallons of water per day, improving water quality.
Source
Gulf oysters—specifically the Eastern oyster (Crassostrea virginica)—are harvested from the shallow, brackish coastal waters of the Gulf of Mexico. Louisiana, Texas, Mississippi, Alabama, and Florida are the region’s primary oyster-producing states. Our oysters are sourced from Galveston Bay and are harvested from a combination of wild, managed reefs and carefully tended aquaculture farms.
Sustainably Harvested
They build and maintain their our own reefs
These oysters come from responsibly managed reefs where shell recycling programs help rebuild oyster habitats and support long-term sustainability. Many harvest areas return shells back to the reefs, helping replenish oyster populations and maintain healthy ecosystems.
Quality & Food Safety
Processed in FDA-registered facilities that follow strict seafood safety standards, including HACCP-certified handling procedures, ensuring oysters meet rigorous food safety and quality requirements.
Flavor Profile
Often described as salty, sweet, and firm.
Harvest Season
Public season generally runs from Nov. 1 through April 30.