Condition index 1.3 times higher · Sweetness 2.3 times higher
On March 9, the National Institute of Fisheries Science (Director Kwon Sun-wook, hereafter NIFS) reported that oysters — a winter seafood staple — remain nutrient-rich in March and actually taste better than they do at their December peak.
NIFS compared the condition index and nutrient content of oysters harvested in December and March from five southern coastal sites (Geoje site 2, Namhae, Tongyeong, and Goheung). They found that March oysters had a condition index 1.3 times higher than those from December. Nutrient levels — including protein, fat, minerals and essential amino acids — showed no significant seasonal differences.
Taste profiles also revealed clear distinctions between March and December. March oysters scored 1.3 times higher for umami and 2.3 times higher for sweetness compared with December oysters. An electronic-tongue analysis supported these results, showing umami and sweetness at least 1.2 times higher.
Director Kwon said, "We hope this research encourages the public to enjoy oysters not only in winter but in spring as well."
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