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Wild Oyster (Crassostrea gigas)
The Wild Oysters are handpicked by our oystermen on the banks of the River Blackwater during low tide all year round. They are rough in appearance and have a fuller, more mottled shell than the farmed oysters. They have a deep cup and angular shell with a rough feel to them resembling the wild environment they grow in, which gives them an organic natural appeal. Once collected, the Wild Oysters are purified for 48 hours to make them ready to eat.

4 Dozen Wild Oysters

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.