Oysters are almost always eaten live and raw, with a squeeze of lemon or a shallot and vinegar dressing.
Oysters can be poached and chilled, then served with a variety of sauces, as a salad composition, or
in a terrine. They can also be browned quickly in the oven in their shells. Oysters can be cooked on
skewers, made into fritters or croquettes, used in soups or even as a garnish in fish dishes. If one likes
oysters, there really is no limit to one’s creativity. Below are three common ways to calibrate or
classify the weight of an oyster on a shell: