Oysters opened and left sitting in their own shell with the liquor still in the cup, so the grill does not dry them out and the raw bar does not lose its brine.

What It Is

Pacific oysters (Crassostrea gigas), shucked and trimmed so the meat stays in one shell, about 100 to 150 g each. The shells are scrubbed and the meat is left sitting in its own liquor; nothing is added.

Where It Comes From

Grown on racks in cold northern water over three seasons and opened at the shore plant the day they are packed. The trays are loaded shell down so the liquor stays in the cup through freezing and transit.

Specifications

State on Arrival

Raw and frozen on the shell. The meat is firm, the liquor is frozen in the cup, and the shell edges are clean and unbroken.

Storage and Thawing

Keep at -18 C or colder. Thaw flat in the refrigerator for 6 to 8 hours with the shells level so the liquor does not run off. Once thawed, keep them on ice and serve within 24 hours. Do not refreeze.

Shelf Life and Delivery

Best within 6 months of the production date on the box. Shipped in insulated liners with dry ice; check the shells are still hard frozen on arrival and keep them flat in the freezer.

How to Cook It

Heat is forgiving here, and the shells double as their own serving dish.

• Raw set the shells on crushed ice and serve with lemon, or a mignonette of vinegar and shallot.
• Grilled spoon garlic butter over each oyster and grill for 4 to 5 minutes until the edges begin to curl.
• Baked cover with spinach, breadcrumb and parmesan and bake at 220 C for 8 minutes until the top browns.
• Fried dust the meat in cornmeal and fry for 90 seconds, then return it to the shell.

Allergen Information

Contains molluscs. Packed in a facility that also handles fish and crustaceans.