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Live Kumamoto Oysters - 5 Dozen
Ships FREE Overnight on cold gel packs Eco-cultured 2 to 3 inches long Product of USA (northern California)
Enjoy fresh, premium oysters ... no matter where you live!
Kumamoto oysters grow smaller and more deeply cupped than most species.
Their salty, sweet flavor and smaller size make them perfect for novice oyster fans.
Oyster bars rarely offer Kumamotos, due to the difficulty of growing them and consequent small supply ... and they're well worth seeking out!
Kumamoto oysters (
Crassostrea sikamea) are named for their native Japanese bay, but ours are grown on inter-tidal long lines in northern California's Humboldt Bay.
Fresh Whole Kumamoto Oysters
Fresh Whole Kumamoto Oysters - 5 Dozen Serving Size 3 oz. (85g) Number of servings: Varies
Amount Per Serving
Calories from Fat 18
Vitamin A 5% Vitamin C 11%
Contains 1000mg of omega-3 fatty acids per serving.
* Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs.
Serves two to three
1 dozen oysters in shell, shucked
3 slices bacon (or salmon bacon), finely chopped
1/2 cup parsley, chopped
Garlic powder (or finely diced fresh garlic)
Place shucked oysters in rounded side of shelling in a shallow baking pan. Distribute bacon and parsley evenly over all of the oysters. Sprinkle with
garlic powder and lemon juice. Cook under a preheated broiler for just a
few minutes until bacon is crisp. Serve with lemon slices.
Storage and handling
Properly cared for, live shellfish can be held up to 5 days.
However, as with any fresh food, the sooner you enjoy our oysters, the better.
Note: Consuming raw shellfish presents a risk to persons with compromised immunity.
The oysters are alive, and you need to keep them alive until they are cooked or served. As soon as possible, place on (not under) ice and store in the refrigerator at 35-40 degrees Fahrenheit. We recommend that you place the net bag of oysters in a colander or other self-draining container, and place that self-draining container inside a larger, closed container to catch any liquid. Cover the oysters with a damp cloth or towel to keep them from drying out. Again, do not cover or bury the oysters in ice. If prolonged storage is necessary, replenish the ice, remove any water from melted ice, and re-moisten the towel frequently. If you put the oysters in a plastic bag, make sure that the top is open or that there are holes in the bag to allow the shellfish to breath. Testing for freshness Using your nose is the best way to check for freshness of shellfish. If it smells fresh, like the sea, it is likely still in very good condition. Discard any off-smelling shellfish. Sometimes the shells of oysters will gape open just a bit in order to get more air. If you see this and are wondering if they are still alive, simply squeeze them shut; discard any that spring right back open again. Preparation
Oysters can be served raw or cooked.
Raw Typically, raw oysters are served in their shell, on ice, with lemon and various sauces on the side, with tiny forks to spear, dip, and enjoy them. Good sauce choices include grated horseradish, mignonette sauce (pepper, vinegar, and shallots), and spicy cocktail sauce. Cooked Shucked and non-shucked oysters (on the half shell) can be broiled, baked, boiled, steamed, smoked, or grilled. They only take a few minutes to cook ... be careful not to overcook. Oysters are salty by nature, so most recipes need no added salt. Cook oysters gently to avoid turning them rubbery. They're done when then the edges begin to curl. Herbs that pair well with oysters include thyme, fennel seed, paprika, and parsley.
FREE Shipping on all live shellfish orders!
All live shellfish are shipped Overnight.
Live shellfish are harvested to order and shipped with ice-cold gel packs Tuesday through Thursday only (except holidays). Orders must be made prior to 5 p.m. PST the previous day for next-day shipping.
Monday orders arrive Wednesday
Tuesday orders arrive Thursday
Wednesday orders arrive Friday
We cannot ship perishable goods to PO boxes.
No live shellfish orders can be shipped on Fridays.
Perishable shipments to Alaska and Hawaii are subject to surcharges; please see our
For more information, see our
or call 800-608-4825.