"In fact, according to Global Market Insights, "the global oyster & clam market size was valued at around USD 151.2 billion in 2024." We asked an expert, Franklin Becker, the chef and owner of Manhattan seafood restaurant Point Seven NYC to further explain why oysters are so costly these days. He tells us, "There are many reasons for price increases in oysters these days. Cost of production, increased demand of product, and global warming affecting the estuaries.""
"Becker is correct. Oysters are highly perishable and require chilling. So the farther they travel from their estuaries, the higher their cost, considering transport and proper storage measures. Becker adds, "Raw oysters must be alive to be eaten." This makes the food, especially the ones you find at some of the best oyster bars, a luxury or premium item."
Oysters command high prices because production costs, rising demand, and climate-change impacts on estuaries reduce reliable supply. Warmer waters increase disease prevalence, making it harder to sustain oysters that can take up to three years to reach high quality. Perishability and the need for chilling raise transportation and storage costs, so distance from harvest raises retail prices. Raw oysters must remain alive until eaten, contributing to their premium status at top oyster bars. Pre-shucked oysters are typically lower-quality, often consisting of rejects or over-harvested product, and therefore sell for less.
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