NOTE: The 12 oz. option (FPO101) must be shipped with another frozen item, to ensure delivered quality. Just add one additional frozen item to your Cart.
Individually flash-frozen
Pre-shucked, ready to cook
6 to 9 oysters per 12 oz bag
Product of USA
Connoisseurs will savor the fresh, delicate flavor of our Pacific Oysters.
Prized for their mild flavor, Miyagi oysters (Crassostrea gigas) – also known as Pacific or Japanese oysters – originally hail from Asia’s Pacific Coast.
Our oysters come shucked and individually flash-frozen -- cook a few at a time or all at once.
They thaw quickly, and lend themselves to many tasty preparations.
Per 3 oz serving, oysters are low in calories (70) and fat (2g), but rich in protein (8g), omega-3s (1000mg), vitamins C, D, and B12, and minerals … especially iron and zinc. Click the Nutrition tab for full information.
Serving suggestions
Enjoy our oysters in diverse delicious ways:
Make oyster tempura.
Add to holiday dressings.
Serve in stews and bisques.
Bake, grill, steam, or poach and serve with pesto and savory sauces.
Fry: Dip oysters in milk, then seasoned flour, and pan-fry quickly in extra virgin olive or macadamia nut oil.
Our pure, state-certified oysters come from Washington State tidal farms.
Storage
Keep frozen at or below 0° Fahrenheit (-18° Celsius) until ready to use.
Oysters frozen under these conditions should retain their quality for at least six to 12 months. NOTE: Oysters stored in frost-free freezers should be used within 3 months.
Thawing and handling instructions
To thaw, place the frozen oysters in a colander or sieve and place inside a bowl. Cover loosely and let thaw slowly in the refrigerator, at or below 38° F (3° C).
For quick-thawing, place unopened bag in cool water for 20 to 30 minutes, just until oysters are fully flexible.
Prior to cooking, do not allow oysters to reach temperatures above 38° F (3° C).
Once thawed, rinse gently with cool water to dissolve any remaining ice crystals, then cook immediately until done. Be careful not to overcook.
Note: Consumption of raw or partially cooked oysters creates a risk of serious illness, especially to people with medical conditions that compromise immunity. Vulnerable individuals should avoid eating raw or partially cooked oysters.
Serving suggestions*
Enjoy our oysters in diverse delicious ways:
Make oyster tempura.
Add to holiday dressings.
Serve in stews and bisques.
Bake, grill, steam, or poach and serve with pesto and savory sauces.
Fry: Dip oysters in milk, then seasoned flour, and pan-fry quickly in extra virgin olive or macadamia nut oil.
*Note: Consumption of raw or partially cooked shellfish creates a risk of serious illness, especially to people with medical conditions that compromise immunity. Vulnerable individuals should avoid eating raw or partially cooked shellfish.
Oyster Bisque
This delectable dish is a Creole classic from New Orleans.
Serves 8
4 cups of just-thawed oysters
3 cups fish, chicken, or vegetable stock
3 stalks finely chopped celery
1 stick butter
1/2 cup flour
2 Tbsp thyme
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups medium cream (or half-and-half)
1 tsp saffron or turmeric powder
Salt, pepper, and/or hot sauce (e.g., Tabasco) to taste
Poach oysters. Drain, reserving the liquid and chop the oysters coarsely.
Melt butter, add flour and cook until blonde roux stage. Add celery and sauté until translucent. Add all the stock, whisking all together. Add the thyme and bring mixture to a boil.
After boiling for 3 minutes, reduce to a simmer and cook covered for 25 minutes.
10 minutes before serving, add finely sliced green onions and chopped oysters.
After 4 minutes, reduce heat to lowest setting for 1 minute, add the cream and the saffron (or turmeric powder) and cook for 4 minutes. (Do NOT allow the bisque to boil after adding the cream.) Serve hot with French bread.
Angels on Horseback
Makes 30 hors d’oeuvres.
12 ounces thawed oysters
½ teaspoon lemon pepper
2 tablespoons chopped parsley
10 strips of pork, turkey, or salmon bacon, cut in thirds
Place an oyster on each piece of bacon and sprinkle with parsley and lemon pepper. Wrap bacon around oyster and secure with a toothpick.
Place oysters on a broiler pan. Broil about 4 inches from source of heat for 8 to 10 minutes or until bacon is crisp. Turn carefully. Broil 4 to 5 minutes longer or until bacon is crisp.
Nutrition
Facts Pacific Oysters Serving Size 3 oz. (85g) About 2-3 oysters Number of servings: About 3
Amount Per Serving
Calories 70
Calories from Fat 18
% Daily
Value*
Total
Fat 2g
3%
Saturated
Fat 0.5g
2%
Trans
Fat 0g
0
Cholesterol 42mg
14%
Sodium 90mg
4%
Total
Carbohydrate 4g
1%
Dietary
Fiber 0g
0
Sugars 0g
0
Protein 8g
Vitamin A 5% • Vitamin C 11%
Calcium 0% • Iron 24%
1000mg of omega-3 fatty acids per serving.
EPA: 750mg
DHA: 430mg
* Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs.
Oyster Bisque
This delectable dish is a Creole classic from New Orleans.
Serves 8
4 cups of just-thawed oysters
3 cups fish, chicken, or vegetable stock
3 stalks finely chopped celery
1 stick butter
1/2 cup flour
2 Tbsp thyme
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions 2 cups medium cream (or half-and-half)
1 tsp saffron or turmeric powder
Salt, pepper, and/or hot sauce (e.g., Tabasco) to taste
Poach oysters. Drain, reserving the liquid and chop the oysters coarsely.
Melt butter, add flour and cook until blonde roux stage. Add celery and sauté until translucent. Add all the stock, whisking all together. Add thyme and saffron (or turmeric powder) and bring mixture to a boil.
After boiling for 3 minutes, reduce to a simmer and cook covered for 25 minutes.
10 minutes before serving, add finely sliced green onions and chopped oysters.
After 4 minutes, reduce heat to lowest setting for 1 minute, add the cream and the saffron (or turmeric powder) and cook for 4 minutes. (Do NOT allow the bisque to boil after adding the cream.) Serve hot with French bread.
Angels on Horseback
Makes 30 hors d’oeuvres.
12 ounces thawed oysters
½ teaspoon lemon pepper
2 tablespoons chopped parsley
10 strips of pork, turkey, or salmon bacon, cut in thirds
Place an oyster on each piece of bacon and sprinkle with parsley and lemon pepper. Wrap bacon around oyster and secure with a toothpick.
Place oysters on a broiler pan. Broil about 4 inches from source of heat for 8 to 10 minutes or until bacon is crisp. Turn carefully. Broil 4 to 5 minutes longer or until bacon is crisp.
Pacific Oysters (Crassostrea gigas)
Item added: Pacific Oysters, Shelled - 12 oz. (FPO)
