Sashimi-Grade Premium Oysters

Slow-grown for three years at the golden latitude of 37 degrees north, these oysters reach their peak eating window with thick, substantial shells and a deeply plump body. Three unhurried years build up abundant glycogen and zinc, giving a mouthful that is sweet, juicy and distinctly briny with a fine mineral note.

Why You Will Love It

• Three-year slow growth at 37 degrees north - peak season
• Thick, sturdy shells with an exceptionally plump body
• Outstanding glycogen and zinc content
• Sashimi grade: crisp, tender and smooth with a sweet finish
• Jumbo 100 to 150 g each, with a high meat-to-shell yield
• Equally at home raw, grilled, baked or in congee

How to Cook

Shuck one open, squeeze over lemon juice and enjoy the purest expression of the sea. Top with a garlic and chilli sauce and bake at 200C for six to eight minutes until bubbling, cover with mozzarella and bacon and bake until golden, or dice the meat into a silky rice porridge with ginger and spring onion.

Storage

Refrigerate at 0 to 4C as soon as it arrives and enjoy the same day where possible, for a maximum of 72 hours. Store flat with the shell side down to hold moisture. Do not freeze - freezing severely damages the texture.