The oyster belongs to the Ostreidae family. It has an oval, non-symmetrical shell with irregular edges. The walls of the shell are thick and the surface is traversed by concentric ridges. It is a grey stone color with violet areas, and mother-of-pearl on the inside. There is no frontal closing muscle.

The oyster typically dwells in low coastal waters to a depth of ten meters and is farmed as well. One of the best known areas for oyster farming is Lim Bay on Istria’s west coast, characterized by its excellent conditions for farming and producing oysters. Oysters from Lim Bay are delicious and nutritious, rich in proteins, carbohydrates and vitamins (A, B, B2, C, D), and with abundant meat. They have been appreciated as a delicacy by everyone since the ancient Romans themselves.

While oysters can be prepared in a variety of ways, raw is most delicious. It simply has to be opened with special knife and perhaps dressed with a few drops of lemon juice. Fresh cold oysters are a perfect match for champagne and sparkling wines. In winter, oysters are their most delicious and many say sexual performance is enhanced by oysters.