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Pacific Oyster

What is it that we grow again? On our farm we grow Pacific oysters
Pacific oysters originate from Japan, where they have been cultured for centuries. It has since  been introduced to many other places like North-America, Europe, Australia, and New Zealand. 

How do Pacific oysters look like?
The flat shell takes a fan shape. Its large, rounded, radial folds are often extremely rough and sharp. The two valves of the shell are slightly different in size and shape, the right valve being moderately concave. Mature oysters vary from 4 cm to 13 cm in length. Growing time varies from 12 months to 6 years to reach a marketable size.

Taste matters
The taste depends very much on the water and environment it is grown in. However, Pacific oysters tend to be sweeter in taste as opposed to the briny taste characteristics of Atlantic oysters.

How do I know the oyster is fresh?
The key to a good live oyster is freshness. Never eat an oyster that isn't fresh! It should smell of the seashore. It should be full in the shell, firm in texture, and brimming with the natural juice. The heel of the oyster, in the deep part of the shell, should be a creamy or ivory colour. The frill should be moist and pulsating, and the oyster should always look bright.

How long can I keep live oysters?
Live oysters are best eaten within a few days of harvest. They are best kept alive by placing them in an open container in a refrigerator and covering them with a clean wet towel to prevent them from drying out. Do not keep them in a bucket of sea water, in plastic bags or other air tight containers. You will suffocate them if you do that 😐
Make sure that the liver oyster are not kept in an environment that is too cold, which could cause the oysters to hibernate.


Learn how to shuck oysters.