A thick, deep-cupped shell holding a plump, creamy body with a clean brine finish. Grown slowly over three years, sized for a single mouthful, and steady enough to open and serve without a drop of liquor lost.

What it is

Live Pacific rock oysters, Crassostrea gigas, reaching a deep cup and a high meat yield. Every shell is scraped, graded by weight and packed flat with the cup side down, so the liquor stays where it belongs.

Where it comes from

Intertidal farms in the clean northern waters of New Zealand, worked by hand on ropes and racks at low tide. Oysters are lifted, graded and dispatched within a day of leaving the water.

Specifications

Condition on arrival

Shipped chilled, never frozen. The shells should be shut, or snap shut when tapped, and the box should smell of clean seawater rather than anything sour. Set aside any shell that stays open and does not close on a tap.

Storage

• Hold at 0 to 4 °C, cup side down, under a damp cloth
• Do not stand them in fresh water and do not seal them in plastic without air
• Do not freeze: ice crystals rupture the body and drain the liquor

Shelf life and delivery

• Best within three days of arrival, and at their best on the day
• Sent on a chilled service in an insulated liner with gel packs
• Open the box on arrival and move it straight to the coldest shelf

How to serve

• Raw: shuck over a bowl to catch the liquor, serve with lemon only
• Grilled: garlic butter on top, 200 °C for 6 to 8 minutes until it bubbles
• Baked: a spoon of cheese and breadcrumb, grilled until golden

Allergens and compliance

Contains molluscs. Opened and packed in a facility that also handles fish and crustaceans. Raw shellfish should be cooked for anyone pregnant or elderly, and for anyone advised to avoid raw seafood.