Raw

The depth and shape of the oyster shell.

A common oyster order size: twelve oysters, or six for a half dozen.

A tasting set of different oysters served together.

An oyster served raw in the deeper half of its shell.

The natural liquid inside a freshly opened oyster shell.

A sharp sauce, usually vinegar and shallot, served with raw oysters.

A station or menu focused on raw shellfish, especially oysters.

To open an oyster shell.