Demand for in-shell oysters is struggling again with COVID-19's resurgence in North America. In-shell oysters are commonly eaten at restaurants and bars, but the second wave of COVID is limiting restaurant hours, capacity, and in some cases, establishments have not been able to be back in business altogether.
Oysters are a common foodservice/hospitality item but are not as popularly consumed at home as customers don't typically know or want to personally prepare them. The shucked oyster market, on the other hand, which is sold at the retail level, is not feeling the effects of the pandemic to the same extent.
Oysters are a common foodservice/hospitality item but are not as popularly consumed at home as customers don't typically know or want to personally prepare them. The shucked oyster market, on the other hand, which is sold at the retail level, is not feeling the effects of the pandemic to the same extent.
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