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Rock Oyster (Crassostrea gigas)
The Rock Oyster is grown by our oystermen all year round from seed laid in the oyster beds of the River Blackwater. The oysters are nurtured for 3 years until they reach maturity and are finally harvested and graded. We currently sell 4 sizes; small (60 to 80 g); market (80 to 110g); large (110 to 140g) and extra large (140g plus). The Rock Oyster has a hardy appearance with an angular shape and a deep cup which yields a succulent, world class oyster. The colouration varies throughout the year taking in the features of the river environment. The Rock Oyster has a sublime savoury taste, can be served in a number of ways and is an extremely popular choice with our customers.

10 Dozen Rock Oysters 80 - 110g (Medium)

Oyster Preparation

For those who are unsure how to prepare oysters here is a basic guide. You can also ring us for advice if required.

Scrub the live oyster shells with a stiff brush under cold running water, and discard any that are cracked or damaged. Any shells that aren't tightly closed, or whose open shells do not snap shut when tapped should also be thrown away, as the oyster inside is dead.

To shuck an oyster, wrap a teatowel thickly around your hand to protect it, then grip the oyster in the same hand, with the cupped shell down in the palm of your hand and the hinge pointing towards you. Insert a shucking knife (or, if you haven't got one, a short knife with a sharp, strong blade) into the small gap in the hinge and twist it from side to side until the hinge breaks. Lever open the top (shallower half of the) shell, then run the knife gently along the inner edges of the top shell to free the oyster. Discard this shell. Using the knife, gently free the oyster from the muscle that binds it to the deep shell, to leave the oyster sitting in its juices. Pick out any fragments of broken shell with the tip of the knife, but try not to spill any of the juice.