How Many Bushels Of Oysters Per Person?

Usually, a bushel of oysters will serve 4-6 persons. You should probably serve 1 bushel of oysters for every 4 visitors unless your guests are voracious oyster eaters or you won’t be serving any other cuisine. You should be good with 1 bushel for every 6 to 8 oyster eaters if your guests are casual oyster eaters or you are providing other meals.

Amount of Oysters to Order?

The last thing you want to do is run out of oysters, whether you’re planning an oyster roast in the summer when things settle down or just want a treat during the week.

How many oysters you should order is a topic on which many experts, including Erin Murray, the author of Shucked, have some rather strong opinions.

Murray advises ordering six oysters per person at a restaurant, which is a terrific amount for an appetizer. For a party, bulk orders are a different matter.

Think about the following:

  • What more do you offer? People could eat less oysters if there is another hearty main dish on the menu.
  • Do your visitors enjoy oysters? Although everyone ought to be, it never hurts to inquire beforehand.
  • How long will it last? Extended social eating is ideal at gatherings. A cool location should be used to store the oysters until you’re ready to serve them.

A wonderful sociable food experience is eating oysters. Everyone will be pleased if you can give your guests an endless shuck and slurp session during your celebration. If so, we advise placing a dozen orders each individual. Our oysters are available in different kits, as well as by the bushel and half-bushel.

Because they are raised in Atlantic waters, WhiteStone Oysters are regarded as Atlantic oysters. This area may extend from the Gulf of Mexico to the end of the eastern shoreline.

It takes skill to match beverages with oysters. Virginia oysters have a distinctive flavor, allowing you to expand your alcoholic matching options even though Muscadet is a wine that is often served with oysters. Murray suggests matching with wines that have dryness, brightness, and minerality. Like a lemon, this will enhance the oyster’s flavor. Another excellent option is a sessionable, citrus-forward IPA.

Oyster-Related Frequently Asked Questions

I thought we could only eat oysters during the winter or during months beginning with a “R”?

A. According to folklore, oysters should only be consumed in months that start with “R.” (September through April). People are informed by Maestro S.V.P. that oysters are edible all year round. It’s possible that the idea that oysters shouldn’t be consumed in “R”-less months originated because they were sent without proper refrigeration and could spoil. Today, all of that has changed, and oysters are available all year long.

A. The W.H. Harris Seafood Company is where we buy/purchase seafood. As a licensed seafood distributor in the State of Maryland, W.H. Harris only purchases oysters from licensed vendors. The dates and places of oyster harvest are written on every oyster.

A. The following are our rules:

  • Oysters are a starter. 3 to 4 oysters per person for engagements. 5–6 oysters per person as a second or third course (if other foods are also offered with the oysters). Consider 6 to 8 oysters per person for a main course, such as an oyster roast or a bull & oyster roast.
  • Clams: Clams are frequently served alongside oysters. In this scenario, 1/3 of the amount is needed for clams. For instance, we advise ordering 300 oysters and 100 clams for a party with 100 guests with oyster and clam appetizers.
  • As an appetizer, aim for 1/4 pound of shrimp per person. Peeled and de-veined with the tail on is advised. Second course: a third to a half pound per person.
  • Crabs: We advise one bushel for every ten individuals. The #1 male crabs are the most well-liked.

A. Absolutely no mess! Oyster pans from ProShuckers are self-contained and clean. For simple cleanup, we bag the shell boxes.

A. We follow the following rule at Bull and Oyster Roasts where oysters and clams are quickly consumed: 150 people are served by one shucker. Has the line at a roast ever seemed to move at all? Here, it won’t take place!

What Portion of an Oyster Is in a Bushel?

A bushel of oysters typically weighs between 45 and 60 pounds and holds 100 to 150 oysters. Depending on how big they are, there are different numbers of oysters in a bushel. Bushels normally serve between four and six people.

Through the use of their gills, oysters aid in the filtration of the water in their surroundings. Oysters filter plankton and other particles out of the water while they feed by drawing it over their gills. Oysters frequently congregate into banks or reefs, which serve as habitats for other animals. The Chesapeake Bay once had the greatest oyster population in the country, but fishing has caused the population to decline. Along the shores of Florida and Texas, as well as in Willapa Bay in Washington, enormous concentrations of oysters can be found in the Gulf of Mexico.

With the aid of tongs and scrapers, fishermen collect oysters from their beds. Oyster festivals are hosted yearly in the UK and are a well-liked delicacy everywhere. In New York City in the 1900s, oysters gained popularity among the working class. Although some people have negative reactions to eating raw oysters, they can be served raw, steamed, roasted, grilled, fried, and smoked and are frequently on restaurant menus.


This page includes details on shucking, steaming, sizes, chowders, smoked oysters, fresh raw oysters, serving ideas, recipes, and more.

Oysters are sold live in the shell or freshly shucked in North American coasts (meat only). There are canned oyster items as well. Oyster liquor, a liquid recovered after the shucking procedure, is a crucial component in many dishes.

The number of distinct oysters contained in a given volume determines the size of the shucked oyster. Counts are the largest size of shucked oysters, followed by “extra selections,” “selects,” “standards,” and, in rare cases, “very small.”

Average counts of individual oysters per liter for the most common sizes:

There are several ways to purchase raw oysters in the shell. Oysters are sold by the piece at a lot of retail seafood markets. There are further measurements by the dozen, peck, bushel, and 100-pound sack.

A bushel is an imperial and U.S. measurement of dry volume that is equal to 4 pecks, 8 gallons, and 32 quarts in each system.

Raw oyster shell sizes vary greatly based on the species and region. There are typically 100 oysters per bushel and 25 oysters every peck, according to a general rule of thumb for most American oysters. A bushel of oysters will typically feed 4 to 6 people. Oysters normally weigh between 45 and 60 pounds per bushel.

White wine is frequently paired with oysters. Iodine, which is contained in oysters, might clash with wines that have a lot of sweetness or fruit flavor.

The wines Muscadet, Chablis, Quincy, Reuilly, white Bordeaux, and white Coteaux du languedoc are frequently paired with oysters. Champagnes can be served with oysters as well.

How much oyster production would feed 30 people?

You should probably serve 1 bushel of oysters for every 4 visitors unless your guests are voracious oyster eaters or you won’t be serving any other cuisine. You should be alright with 1 bushel for every 6 to 8 oyster eaters if your visitors are light eaters or you are offering other meals.

A half bushel contains how many oysters?

These raw oysters come in a variety of sizes based on the species and region. In the US, there are typically 100 oysters per bushel or 25 every peck.

How many oysters is one serving?

They are incredibly low in calories anyhow. Less than 50 calories are contained in a serving of six medium-sized oysters, whether they are cooked, raw, or wild. They contain a whopping 50 calories, which makes them highly heart-healthy. It’s understandable why folks buy them by the dozen.

For six persons, how many oysters do I need?

A decent rule of thumb is six oysters per person at the table because most oyster bars sell their wares in sixes, by the half or full dozen. One of the wonderful things about oysters is tasting the variations in the different styles (which we will discuss in more detail below). As a result, it makes sense sometimes to divide a dozen or so oysters into three or four different varieties so you can really start to determine which ones you like best.

Now, if you’re in a fine dining establishment, they might not give you a choice since they want to customize your dining experience as much as possible, which frequently entails preparing and topping a predetermined dish of raw oysters as they see fit. However, you can browse a list of available oysters in most gastropubs and more laid-back oyster bars in the same way you would a wine list and order however many you like.