Oysters Are Alive!
OUR SHELLFISH ARE HAND SORTED AND COME TO YOU LIVE
Oysters can survive out of the water for up to 2 weeks. On our farm, the oysters may not make it across the bay before they’re consumed (crew benefits). But with oysters fresher is better. If you do not plan to eat them straight out of the box, here are some tips to keep them alive until you’re ready to eat them.
We’ve trained them to clamp down tight through our tumbling and drying process. We’ve scrubbed and sorted them, before gently placing them in your box. But some oysters, like some people, just don’t like traveling that much, and it is possible that an oyster refuses to go on living if it can’t stay in Jakolof Bay. If you’ve ever visited, you’d understand why. Toss any that you are not happy with, we pack 13 to the dozen just in case.
Oyster Care
Clean the outside of your oysters with a brush to remove any debris or sea hitchhikers.
Store oysters cupped side down (flat side on top) and cover with a damp cloth to retain their “liquor” (moisture).
KEEP THEM COLD! Live oysters should be stored between 40-45 degrees F (5-9 degrees C).
Never store shellfish in standing water!
Never store shellfish in airtight containers (no tupperware, ziplock, or vacuum sealing).
A gaping oyster is a stressed oyster; discard if it doesn’t close on its own when tapped.
If you’re eating them on the half shell, you can give them a quick sniff test. When shucked, they should have a fresh, appetizing, seaside scent.
You can do a live oyster check by squeezing a little lemon or vinegar on their mantle and they should retract slightly - they, too, can pucker their lips.
Avoid freezing oysters. If using dry ice or gel packs, keep them insulated from direct shell contact by using a cloth or other insulating material.