Frozen Pacific Oysters, Shelled - 12 oz.
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Frozen Pacific Oysters, Shelled - 12 oz.

 

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  • Details
  • Nutrition &
    Ingredients
  • Recipes
  • Serving/Care
  • Shipping
NOTE: The single 12 oz bag option (FPO101) must be shipped with another frozen item, to ensure delivered quality.
  • Individually flash-frozen
  • Pre-shucked, ready to cook
  • 8 to 10 oysters per 12 oz bag
  • Product of USA
Savor the fresh, delicate flavor of Vital Choice Pacific Oysters. Great for entertaining, simple to serve and a true taste of the Pacific.

Ours arrive shucked and individually flash-frozen and include approximately 8 to 10 oysters in each 12 oz bag.
 
Prized for their mild flavor, Miyagi oysters – also known as Pacific or Japanese oysters – originally hail from Asia's Pacific Coast.
 
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.
 



 
 
Our pure, state-certified oysters come from Washington State tidal farms.
Ingredients:
Pacific Oysters (Crassostrea gigas)




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%
Zinc 127% (14mg)
670mg of omega-3 fatty acids per serving.
EPA: 370mg
DHA: 210mg
* 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.
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.
Frozen foods are packed with dry ice
and ship Monday through Wednesday (except holidays).

Frozen foods ship via 2nd Day Air service or 1-3 Day Express Ground service, depending on shipping date and destination.

Standard Shipping Fees
  • Up to $49.99 = $4.95 shipping
  • $50 - $98.99 = $9.95 shipping
  • $99 and over = FREE shipping
Overnight shipping and other premium services cost extra; for more information, see our Shipping page. (Live shellfish ship overnight at no extra cost.)
  • We cannot ship perishable goods to PO boxes.
  • Free standard shipping applies to all orders of $99 or more sent to any U.S. street address.
  • Perishable shipments to Alaska and Hawaii are subject to surcharges; please see our Shipping page.
When will my frozen foods arrive?
  • Orders placed Saturday, Sunday, Monday, or before 10 AM Tuesday will ship on Tuesday* to arrive 1-3 days later.
  • Orders placed between 10 AM Tuesday and 10 AM Wednesday will ship on Wednesday* to arrive 1-2 days later.
  • Orders placed after 10 AM on Wednesday through 12:00 midnight Friday will ship on Monday* to arrive 1-3 days later.
*Except when a holiday falls on the designated shipping day.

For more information, see our Shipping page.

For orders, questions, or assistance call 800-608-4825 any day or time. © 2014 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved