This family includes the edible oysters, which mainly belong to the genera Ostrea, Crassostrea, Ostreola, Magallana, and Saccostrea. True oysters are members of the family Ostreidae.

The French derived from the Latin ostrea, the feminine form of ostreum, which is the latinisation of the Ancient Greek ὄστρεον ( ostreon) 'oyster'. The word oyster comes from Old French oistre, and first appeared in English during the 14th century. For instance, Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.

Some types of pearl oysters are harvested for the pearl produced within the mantle. Some types of oysters are commonly consumed (cooked or raw), and in some locales, they are regarded as a delicacy.

Many, but not all oysters, are in the superfamily Ostreoidea. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats.

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