In its prime, Mali Ston oyster has a greasy texture, glossy grey-white-yellowish, firm, domed and swollen fatty tissue or “meat”. It is soft and succulent to bite, with balanced sweet and salty taste and characteristic pleasant sea-mineral flavor. The large amount of glycogen is responsible for the greasy texture of the meat which melts in the mouth, producing a distinct, sweet and full flavour.

Mali Ston oyster, similar to other seafood, has a very high nutrient content. It is rich in proteins which are easily digestible, unsaturated fatty acids, carbohydrates, especially glycogen and vitamins and minerals.

The mineral composition includes iodine, calcium, iron, sodium, potassium, selenium (exceptional antioxidant), zinc and chromi- um. Along with vitamins A, B1, B2, B3, D and E, they are especially rich in vitamin C. Oysters are also a source of essential amino acids such as lysine, histidine and tyrosine.