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Quillcene Oysters in Jars (medium)

Quillcenes are the finest Oysters around.

*Min:5 Jar(s):

$6.99
Per Jar(s)

Min: 5 Jar(s)

Description

Quillcene Oysters in Jars (medium)

Our Oysters are so good! Quillcenes (pronounced quil-i-senes) are the finest Oysters around. They are caught right here in the local waters of the Puget Sound.

Nutritional Benefits

Oyster is low in cholesterol but high in protein, zinc and Omega-3. Oyster contains plenty amounts of the amino acid tyrosine. It is also a great source of  calcium, vitamins A, C and B12.

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Storage

Oysters can be stored at 33 to 40 degrees damp cold. Cover them with damp paper towels in the back of the refrigerator, or on ice in a closed cooler allowing for drainage of melt-water. Do not store oysters in a sealed plastic bag or other airtight container and do not allow them to be stored where they could freeze, or where temperatures reach over 40 F.

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Great Recipes You Can Use This With

Here are some great recipes that you can use for this:

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Recipes

Recipes

  • Cioppino (Italian Fisherman's Stew)

    Cioppino (Italian Fisherman's Stew)

    Cioppino (Italian Fisherman's Stew)

    • Lunch Dinner

    • Soup

    • 3-5

    • 30m

  • Roasted Halibut with Shellfish Cioppino

    Roasted Halibut with Shellfish Cioppino

    Cioppino is a classic seafood stew whose origins can be traced to the Italian fishers of San Francisco. And unlike many fishermen’s stews that are thick and tomato-based, this one relies on fish stock (or clam broth) and just a hint of tomato, plus the unmistakable flavors of fennel and crushed red pepper flakes, to create a gently perfumed, aromatic broth with a bit of a kick. The final crowning touch is the addition of one of the Northwest’s iconic fish, fresh halibut, which perches atop the cioppino.

    • Lunch Dinner

    • Entrée

    • 6-8

    • 20m

  • Cornmeal-Crusted Halibut Cheeks with Mama Lil’s Dipping Sauce

    Cornmeal-Crusted Halibut Cheeks with Mama Lil’s Dipping Sauce

    Halibut Cheeks have a lot going for them. Besides being an incredibly easy way to make fish and chips (there’s no cutting or skinning involved), they have a great stranded texture—they’re the pulled pork of the sea.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 35m

Nutritional Facts

Nutritional Facts

Nutritional Benefits

Oyster is low in cholesterol but high in protein, zinc and Omega-3. Oyster contains plenty amounts of the amino acid tyrosine. It is also a great source of  calcium, vitamins A, C and B12.

 

Nutritional Information

NutrientUnit1 Value per 100g1.0 medium 50.0g3.0 oz 85.0g
Proximates
Water g 82.06 41.03 69.75
Energy kcal 81 40 69
Protein g 9.45 4.72 8.03
Total lipid (fat) g 2.3 1.15 1.95
Carbohydrate, by difference g 4.95 2.48 4.21
Fiber, total dietary g 0 0 0
Minerals
Calcium, Ca mg 8 4 7
Iron, Fe mg 5.11 2.56 4.34
Magnesium, Mg mg 22 11 19
Phosphorus, P mg 162 81 138
Potassium, K mg 168 84 143
Sodium, Na mg 106 53 90
Zinc, Zn mg 16.62 8.31 14.13
Vitamins
Vitamin C, total ascorbic acid mg 8 4 6.8
Thiamin mg 0.067 0.034 0.057
Riboflavin mg 0.233 0.116 0.198
Niacin mg 2.01 1.005 1.708
Vitamin B-6 mg 0.05 0.025 0.042
Folate, DFE µg 10 5 8
Vitamin B-12 µg 16 8 13.6
Vitamin A, RAE µg 81 40 69
Vitamin A, IU IU 270 135 230
Lipids
Fatty acids, total saturated g 0.51 0.255 0.434
Fatty acids, total monounsaturated g 0.358 0.179 0.304
Fatty acids, total polyunsaturated g 0.894 0.447 0.76
Cholesterol mg 50 25 42

More at USDA National Nutrient Database for Standard Reference

Additional Info

Additional Info

Storage

Oysters can be stored at 33 to 40 degrees damp cold. Cover them with damp paper towels in the back of the refrigerator, or on ice in a closed cooler allowing for drainage of melt-water. Do not store oysters in a sealed plastic bag or other airtight container and do not allow them to be stored where they could freeze, or where temperatures reach over 40 F.

Preparation and Cooking Tips

Wash each oyster thoroughly with fresh cold water and clean brush. Scrub at the narrow hinge where sediments are often trapped. Wear a glove, place oyster on a dish towel rounded side down and hold in place with one hand. Insert knife at hinge and with gentle force, press down diagonally and twist knife slightly to pry open shell.The oyster should now be completely detached, prepared for cooking or ready to be eaten raw.


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Quick cooking Tips

  • Wash each oyster thoroughly with fresh cold water and clean brush.
  • Scrub at the narrow hinge where sediments are often trapped. Wear a glove, place oyster on a dish towl rounded side down and hold in place with one hand.
  • Insert knife at hinge and with gentle force, press down diagonally and twist knife slightly to pry open shell.The oyster is now ready to be eaten raw or prepared for cooking.
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