Fresh Raw Oysters Half Shell
Fresh Raw Oysters Half Shell
Oysters opened on the half shell, still sitting in their own liquor. The meat is plump and glossy, pale cream to grey, with the darker mantle edge running around it and the shell's ruffled outer surface left intact.
That liquor is the point — it carries the clean, briny, faintly metallic taste of cold water, and it should be swallowed with the oyster rather than poured away. Serve them on crushed ice with lemon, or with a mignonette of shallot and vinegar.
- Opened on the half shell, liquor retained
- Plump, glossy meat with a clean briny finish
- Hand-shucked without cutting the meat
- Serve raw on ice with lemon or mignonette
Origin: cold coastal waters. Keep refrigerated at 0-4°C and eat within two days. Do not refreeze.
The piece
One piece of seafood, selected for even texture and a clean, mild taste. Left as close to its natural state as packing allows.
Keeping it cold
Keep it cold and covered. Cook it soon, or freeze it on the day it arrives and follow the short note in your order.
