- Ships FREE on cold gel packs
- 3½ to 4 inches long (“small”)
- Product of USA or Canada
Enjoy fresh, premium oysters ... no matter where you live!
So that our Pacific oysters will always offer the very finest quality, we select the best available from a variety of Pacific Northwest regions.
Each growing region yields oysters of distinctive size, shape, and flavor profiles produced by local conditions or “terroir”, and growing method (beach, tray, or inter-tidal long lines).
Our oysters hail from a variety of prime Pacific Northwest growing regions ... primarily in British Columbia and Washington State.
The Washington State locales include Hood Canal (a natural fjord on Puget Sound), Samish Bay (near our home base in Bellingham, WA), and Discovery Bay (Olympic Peninsula).
Fresh Whole Pacific Oysters (Crassostrea gigas
Fresh Pacific Oysters - 5 Dozen
Serving Size 3 oz. (85g)
Number of servings: Varies
|Amount Per Serving
||Calories from Fat 18
| Sugars 0g
|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.
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.
Oysters can be served raw or cooked.
- 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.
- 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!
Your shellfish will be shipped by Overnight service,
packed with an ample amount of ice-cold gel packs.
Our live shellfish are harvested and shipped on
Mondays, Tuesdays, Wednesdays, and Thursdays
Orders placed BEFORE 5:00 PM Pacific Time on
Monday, Tuesday, or Wednesday will be harvested
and shipped the following day.
Orders placed AFTER 5pm Pacific Time Wednesday
through 5pm Sunday will be harvested and shipped on Monday.
- 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 Shipping page.
For more information, see our Shipping page
or call 800-608-4825.