What is a Shigoku oyster?
Shigoku is a premium Pacific oyster grown for a deep cup, a smooth shell and plump meat. The flavor is clean, lightly briny and sweet.
Are they a good "first oyster"?
Yes. Their mild salinity and clean finish make them approachable.
How should I store live shellfish?
Refrigerate them right away, covered with a damp towel. Don't submerge them in water or seal them in an airtight container, because they need to breathe. For best results, cook clams and mussels within 1 to 3 days of delivery, and shuck oysters within a few days. See our Care & Prep guide for details.
How do I know they're alive and safe to eat?
Live shellfish should have closed shells or should close when you tap them. Discard any that stay open after tapping or that have cracked shells. After cooking, discard any clams or mussels that haven't opened.
Is it safe to eat shellfish raw?
Raw shellfish carries a higher risk of foodborne illness. People who are pregnant, older, or who have weakened immune systems or liver conditions should eat shellfish fully cooked.
How many oysters should I order per person?
Plan on 6 oysters per person as an appetizer, or up to a dozen as a main.
How do I open an oyster?
Hold the oyster cupped-side down in a towel, insert an oyster knife at the hinge, twist to pop it, and slide the knife along the top shell to release the meat. Serve over ice with lemon or mignonette. You can also grill or roast them until the shells open.
Are oysters better in some months?
Oysters are enjoyed year-round. The old rule of eating them in months with an "r" (roughly September through April) comes from when they were harder to keep cold.
