Virginia – Wild
Item 48584 – Whole 2-3 lb. avg.
Kodiak, Alaska – Wild
Item 48112 – Whole 4-6 lbs.
Item 48111 – Fillet per lb.
Pananma – Wild
Item 48030 – Whole H&G 8-15 lbs.
Item 48028 – Fillet per lb.
Panama – Farmed
Item 48024 – Whole H&G 6-8 lb. avg.
Item 48023 – Fillet per lb.
New Zealand – Farmed
Item 48870 – 60 count bag
Ponce Inlet, Florida – Wild
Caught near Ponce Inlet, Florida by Captain Doug and the boat Miss Tracy.
Item 48158 – Whole H&G 20-50 lb. avg
Item 48157 – Fillet per lb.
Kodiak, Alaska – Wild
Item 48112 – Whole 4-6 lbs.
Item 48111 – Fillet per lb.
Brazil – Wild
Item 48181 – Whole 8-15 lbs.
Item 48136 – Fillet per lb.
Ecuador – Wild
Item 48180 – Whole H&G 60-120 lb. avg.
Item 48126 – Loins per lb.
New Zealand – Farmed
Item 48870 – 60 count bag
The Pacific oyster comes from the Ostreidae family (oysters). These oysters have an off-white shell with yellow and brownie bands, the flesh is light colored and has a black mantle around the edge.
It is believed that the Pacific oyster was accidentally introduced to New Zealand, possibly coming in on the haul of a ship. Commercial farming started in 1970’s with most of the farmed pacific oysters grown either on sticks, trays or netting bags on intertidal oyster farms.
Oyster racks are built so the oyster sits just above the water level at the low tide and about 3-6 feet below the water at the high tide. Oysters that are grown in this manner have a slower growth rate but the shells and adductor muscles are stronger which provides a live oyster with a better shelf life.
Sea Products (our oyster supplier) source their spat from the wild and it’s typically ‘caught’ during the summer months. Spat are caught by leaving 3 feet long wooden sticks in the water that oyster larvae will settle on and attach themselves to.
Once the spat are caught, it takes 12-20 months on an intertidal farm for the Pacific oysters to grow big enough to sell.
Once the spat has started to grow, roughly 4 moths the wooden sticks are stripped of the small oysters and on-grown in mesh bags, trays or baskets. The latter method is called ‘single culture’ as the oysters are not attached to each other or to a stick.
Feed is not added at any stage in the farming of Pacific oysters. As oysters are filter feeders, they filter natural plankton (small free-floating plants and animals) out of the water column.
Only oyster from growing areas with clear sanitation status and where there is no evidence of biotoxin accumulation is considered for harvest.
The salinity levels of the pure New Zealand coastal waters in which oysters are grown are some of the highest salinity levels found throughout the world, this makes the New Zealand Pacific Oyster one of the best and safest oyster to consume.
| Type: | Crassostrea Gigas |
| Harvest Location: | Coromandel Peninsula New Zealand |
| Flavor Profile: | ‘Coromandels’ are a medium-sized oyster with a deep cup. The oyster has a buttery flavor and rich briny liquor, with slight cucumber and watermelon finish. |
| Size: | 3.5″ |
| Pack Size: | 60 count |
Ponce Inlet, Florida – Wild
Caught near Ponce Inlet, Florida by Captain Doug and the boat Miss Tracy.
Item 48158 – Whole H&G 20-50 lb. avg
Item 48157 – Fillet per lb.
Kodiak, Alaska – Wild
Item 48112 – Whole 4-6 lbs.
Item 48111 – Fillet per lb.
Bayou La Batre, Alabama – Wild
Item 48119 – Whole 8-15 lbs.
Item 48115 – Fillet per lb.
Available Friday!
Ecuador – Wild
Item 48180 – Whole H&G 60-120 lb. avg.
Item 48126 – Loins per lb.
New Zealand – Farmed
Item 48870 – 60 count bag
Kodiak, Alaska – Wild
Item 48112 – Whole 4-6 lbs.
Item 48111 – Fillet per lb.
Bayou La Batre, Alabama – Wild
Item 48119 – Whole 8-15 lbs.
Item 48115 – Fillet per lb.
Available Friday!
Ecuador – Wild
Item 48180 – Whole H&G 60-120 lb. avg.
Item 48126 – Loins per lb.
South America – Wild
Item 48030 – Whole H&G 15 lb. avg
Item 48028 – Fillet per lb.
New Zealand – Farmed
Item 48870 – 60 count bag
The Pacific oyster comes from the Ostreidae family (oysters). These oysters have an off-white shell with yellow and brownie bands, the flesh is light colored and has a black mantle around the edge.
It is believed that the Pacific oyster was accidentally introduced to New Zealand, possibly coming in on the haul of a ship. Commercial farming started in 1970’s with most of the farmed pacific oysters grown either on sticks, trays or netting bags on intertidal oyster farms.
Oyster racks are built so the oyster sits just above the water level at the low tide and about 3-6 feet below the water at the high tide. Oysters that are grown in this manner have a slower growth rate but the shells and adductor muscles are stronger which provides a live oyster with a better shelf life.
Sea Products (our oyster supplier) source their spat from the wild and it’s typically ‘caught’ during the summer months. Spat are caught by leaving 3 feet long wooden sticks in the water that oyster larvae will settle on and attach themselves to.
Once the spat are caught, it takes 12-20 months on an intertidal farm for the Pacific oysters to grow big enough to sell.
Once the spat has started to grow, roughly 4 moths the wooden sticks are stripped of the small oysters and on-grown in mesh bags, trays or baskets. The latter method is called ‘single culture’ as the oysters are not attached to each other or to a stick.
Feed is not added at any stage in the farming of Pacific oysters. As oysters are filter feeders, they filter natural plankton (small free-floating plants and animals) out of the water column.
Only oyster from growing areas with clear sanitation status and where there is no evidence of biotoxin accumulation is considered for harvest.
The salinity levels of the pure New Zealand coastal waters in which oysters are grown are some of the highest salinity levels found throughout the world, this makes the New Zealand Pacific Oyster one of the best and safest oyster to consume.
| Type: | Crassostrea Gigas |
| Harvest Location: | Coromandel Peninsula New Zealand |
| Flavor Profile: | ‘Coromandels’ are a medium-sized oyster with a deep cup. The oyster has a buttery flavor and rich briny liquor, with slight cucumber and watermelon finish. |
| Size: | 3.5″ |
| Pack Size: | 60 count |
Kodiak, Alaska – Wild
Item 48112 – Whole 4-6 lbs.
Item 48111 – Fillet per lb.
Bayou La Batre, Alabama – Wild
Item 48119 – Whole 8-15 lbs.
Item 48115 – Fillet per lb.
Available Friday!
Ecuador – Wild
Item 48180 – Whole H&G 60-120 lb. avg.
Item 48126 – Loins per lb.
White Creek Farms – Indiana – Farmed
Item 48143 – Whole 1.5 lb. avg
Item 48142 – Fillet per lb.
New Zealand – Farmed
Item 48870 – 60 count bag
South Tampa, Florida – Wild Boat Direct
Item 02101 – Whole fish 4-6 lb. each
Bayou La Batre, Alabama- Wild Boat Direct
Item 48119 – Whole
Item 48115 – Fillet per lb.
Kodiak, Alaska
Item 48112 – Whole H&G 4-6 lb. each
Item 48111 – Fillet per lb.
White Creek Farm – Indiana – Farmed
Item 48143 – Whole 1.5 lb.
Item 48142 – Fillet per lb.
The Pacific oyster comes from the Ostreidae family (oysters). These oysters have an off-white shell with yellow and brownie bands, the flesh is light colored and has a black mantle around the edge.
It is believed that the Pacific oyster was accidentally introduced to New Zealand, possibly coming in on the haul of a ship. Commercial farming started in 1970’s with most of the farmed pacific oysters grown either on sticks, trays or netting bags on intertidal oyster farms.
Oyster racks are built so the oyster sits just above the water level at the low tide and about 3-6 feet below the water at the high tide. Oysters that are grown in this manner have a slower growth rate but the shells and adductor muscles are stronger which provides a live oyster with a better shelf life.
Sea Products (our oyster supplier) source their spat from the wild and it’s typically ‘caught’ during the summer months. Spat are caught by leaving 3 feet long wooden sticks in the water that oyster larvae will settle on and attach themselves to.
Once the spat are caught, it takes 12-20 months on an intertidal farm for the Pacific oysters to grow big enough to sell.
Once the spat has started to grow, roughly 4 moths the wooden sticks are stripped of the small oysters and on-grown in mesh bags, trays or baskets. The latter method is called ‘single culture’ as the oysters are not attached to each other or to a stick.
Feed is not added at any stage in the farming of Pacific oysters. As oysters are filter feeders, they filter natural plankton (small free-floating plants and animals) out of the water column.
Only oyster from growing areas with clear sanitation status and where there is no evidence of biotoxin accumulation is considered for harvest.
The salinity levels of the pure New Zealand coastal waters in which oysters are grown are some of the highest salinity levels found throughout the world, this makes the New Zealand Pacific Oyster one of the best and safest oyster to consume.
| Type: | Crassostrea Gigas |
| Harvest Location: | Coromandel Peninsula New Zealand |
| Flavor Profile: | ‘Coromandels’ are a medium-sized oyster with a deep cup. The oyster has a buttery flavor and rich briny liquor, with slight cucumber and watermelon finish. |
| Size: | 3.5″ |
| Pack Size: | 60 count |
Main Bay, Alaska
Item 48112 – Whole 4-6 lbs.
Item 48111 – Fillet per lb.
Bayou La Batre, Alabama
Item 48119 – Whole 8-15 lbs.
Item 48115 – Fillet per lb.
Available Friday!
New Zealand – Farm raised
Item 48086 – Whole 8-10 lb.
Item 48083 – Fillet per lb.
White Creek Farms – Indiana
Item 48143 – Whole 1.5 lb. avg
Item 48142 – Fillet per lb.
New Zealand – Farmed
Item 48870 – 60 count bag
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