A bushel of oysters contains roughly 50-100 oysters, depending on size.
A bushel is a volume measurement (about 8 gallons or 32 quarts), not weight. Oyster count per bushel varies by species and harvest location-smaller oysters yield more per bushel, while larger ones (like "selects") may drop to 50. Always confirm with suppliers, as sizing standards differ.
Factors Affecting Oyster Count per Bushel
- Oyster size: "Standard" oysters average 70-80 per bushel; "large" or "jumbo" may be 40-60.
- Shell thickness: Thicker shells reduce space, lowering count.
- Harvest method: Dredged oysters (with more shell debris) take up more volume than hand-picked.
- Moisture content: Wet oysters (just harvested) weigh more but don't increase count.
Bushel vs. Other Common Oyster Measurements
| Unit | Approx. Oyster Count | Volume/Weight Equivalent | Typical Use Case |
|---|---|---|---|
| Bushel | 50-100 oysters | 8 gallons (32 quarts) | Bulk purchases, restaurants, large gatherings |
| Peck | 12-25 oysters | 2 gallons (8 quarts) | Small events, home cooking |
| Pint | 6-12 oysters | 16 oz (2 cups) | Retail sales, shucked oysters |
| Dozen (by count) | 12 oysters | Varies by size | High-end markets, precise servings |
How to Estimate Oysters Needed
- Raw/oyster bar: Plan for 6-12 oysters per person (1-2 bushels per 20 guests).
- Cooked dishes: 1 bushel serves ~10-15 (oysters shrink when cooked).
- Shucked meat: 1 bushel yields ~2-3 pounds of meat (varies by size).
- Leftovers: Add 10-20% extra for unshucked or damaged shells.
Pro Tips for Buying Oysters by the Bushel
- Ask for "counts": Suppliers often label as "selects" (large), "standards" (medium), or "petites" (small).
- Check local regulations: Some areas limit bushel sales during off-seasons for sustainability.
- Storage: Keep bushels in a cool, damp cloth-covered container (never airtight) until shucking.
- Shucking yield: Expect 10-15% loss from broken shells or unusable oysters.