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Kumamoto Oyster (Crassostrea Sikamea)
Originating in the Kumamoto area of Japan, this Pacific species once grown in the Ariake Bay is now thrives in the River Blackwater and is farmed successfully to produce a sweet and fruity flavour. The Kumamoto oyster is highly regarded as a delicacy by many top restaurants and can be served in a variety of ways. The Kumamoto oyster takes roughly 3 years to reach market size and is typically smaller than other oyster species (making ideal for beginners to taste) ranging from 3 to 8 cm in length; it has a medium cup and is jagged in appearance.

6 Dozen Kumomoto 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.