Half-Shell Oysters
Half-Shell Oysters
Opened and cleaned, one half of the shell kept as a natural dish, so they go straight from the freezer to the grill without any shucking.
What It Is
Oysters opened on the half shell: the top valve removed, the meat loosened and left sitting in its own liquor in the cupped bottom shell. The meat is thick and plump, the shell is thick-walled and heat-proof, and because the shell doubles as the serving dish there is nothing to shuck at home.
Where It Comes From
Farmed on ropes in cold, fast-moving coastal water, harvested to size, opened by hand and frozen on the half shell at the plant.
Specifications
| Pack size | 2 kg, vacuum-sealed |
| Form | Opened, meat on the cupped half shell |
| Meat | Thick, plump, held in its own liquor |
| Shell | Thick-walled, heat-proof |
| State | Raw, frozen |
| Grade | A |
State on Arrival
Arrives frozen hard, shells nested and separated by film. Cook from frozen or thaw in the refrigerator — do not leave them sitting out.
Storage & Thawing
- Keep at -18 °C or colder, in the sealed pack.
- Thaw in the refrigerator for 6–8 hours, shells flat so the liquor stays in.
- Do not rinse the meat; it carries the seasoning.
- Cook or grill the same day they thaw.
Shelf Life & Delivery
Best within 9 months at -18 °C; cook within 24 hours of thawing. Shipped frozen with gel ice in an insulated box — freeze on arrival.
How to Cook It
- ('Grill: garlic butter and parsley on top, 4–5 minutes over medium heat until the edges bubble.', 'Bake: 220 °C for 6–8 minutes under a cheese and breadcrumb crust.', 'Steam: 3–4 minutes with ginger and spring onion, then a drizzle of hot oil.', 'Hot pot: drop into simmering broth for 90 seconds, no longer.')
Allergens
Contains molluscs. Packed in a facility that also handles fish and crustaceans.