Whole bivalves in heavy, rugged shells, frozen shut so the meat stays plump and sits in its own liquor. The flavour is briny and sweet with a clean mineral finish, and the thick shell stands up to direct heat without the meat drying out.

Where It Comes From

Raised in clean coastal water, harvested to size and blast-frozen on the same day so the liquor stays inside the shell.

Size And Grade

• Whole shell-on oysters, graded for an even size across the bag
• Full-bodied meat with a high liquor content
• Packed as a 2 kg bag, sold by weight

How It Is Frozen

Raw and frozen in the shell, never shucked before freezing, which is what preserves the liquor.

Storage

Keep at -18°C or colder. Thaw slowly in the refrigerator — a fast thaw loses the liquor. Shuck over a bowl to catch it, cook within a day and do not refreeze.

Shelf Life And Delivery

Best within 9 months of the packing date on the bag. Shipped frozen in an insulated box with gel ice; the pack should arrive hard.

How To Cook It

For a cold plate, shuck onto crushed ice and serve with lemon and a sharp mignonette. For a hot plate, top each oyster with garlic butter and parsley and grill until the edges of the meat curl, or cover with cream and grated cheese and bake until the surface bubbles. They also slip into a hot pot broth or a quick stir-fry at the very end of cooking.

Allergen

Contains molluscs. Packed in a facility that also handles fish and crustaceans.