This item
Oysters
- irregular shell outline
- rough layered outer shell
- shucked meat alone is less conclusive for species and intended use
Seafood
Oysters
Oysters are an edible market category. Serve raw only when the original label explicitly states that the product is suitable for raw consumption and it comes from reliable licensed premises; appearance is supporting evidence only.
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3 identity clues
- irregular shell outline
- rough layered outer shell
- shucked meat alone is less conclusive for species and intended use
Names in other languages
- 繁體中文
- 蠔
- English
- Oysters
- Bahasa Indonesia
- Tiram
- Tagalog
- Talaba
Name in Cantonese (Jyutping): hou4 No Cantonese voice on this device
What is it?
Oysters is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.
How to identify it
irregular shell outline; rough layered outer shell; shucked meat alone is less conclusive for species and intended use.
Common confusion
- paired elongated shells
- shell colour is supporting only
- label or counter name confirms species and origin
Compare
Clams (HK Market Category)
- Two valves joined at a dorsal hinge
- Small-to-medium closed oval or slightly triangular shells
- Natural growth lines on the shells
How to identify it
Mussels are more elongated and smoother; clams often have more regular paired shells, while oysters are rough and irregular.
Common Hong Kong household uses
Follow the original product label. Serve raw only if it explicitly states that the product is suitable for raw consumption and it comes from reliable licensed premises; otherwise cook thoroughly. Pregnant people, young children, older adults and people with weakened immunity must not eat raw or undercooked oysters.
Choosing & preparing
Use separate tools for raw oysters and clean work surfaces. When cooking is required, heat the centre to 90°C for 90 seconds, or boil at 100°C until shells open and continue for 3–5 minutes; discard any that remain closed after cooking. Pregnant people, young children, older adults and people with weakened immunity must not eat raw or undercooked oysters.
Storage
Keep oysters covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food; buy only from reliable licensed premises.
What Ma’am or Sir may say
買蠔，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Oysters, with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要蠔，要原裝標籤或檔口牌清楚嗰款。Meaning: Oysters, please, with a clear original label or stall sign.
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Last reviewed:
Sources (9)
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — FEHD AQUATIC
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — FEHD AQUATIC JYUTPING
- Hong Kong FEHD / Centre for Food Safety — FEHB 247 Appendix I food classifications and examples
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS SHELLFISH SAFETY
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Centre for Food Safety — Store - Five Keys to Food Safety
- Hong Kong Centre for Food Safety — Seafood Safety and Hygiene
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT
- Hong Kong Centre for Food Safety — Pre-shucked Oysters for Raw Consumption - What Should One be Aware of?