Live Kumamoto Oysters
Pacific Northwest, USA
Cannot be shipped to Texas, Louisiana, or Hawaii.
Kumamoto oysters (Crassostrea sikamea) are quite small, only slightly larger than the tiny Olympia oyster. With its deep cupping and highly sculptured, fluted shell, this smooth, sweet, nutty & fruity morsel is a favorite of half-shell connoisseurs.
Kumamoto oysters were brought to the US from the Kumamoto prefecture of Japan in the late 1940's as an experiment to replace the troubled native Olympia.
Fresh oysters 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.
The sooner live oysters are consumed, the fresher they will be (especially when you plan on eating them raw). Depending on whether you're eating them raw or cooked, they should remain fresh (when properly stored) for 5-7 days. If they start smelling fishy or if they are open, it's time to throw them out.
RECIPES & TIPS
Despite their reputation for being tricky, live oysters are surprisingly easy to open with an oyster knife and the proper technique:
Visit our oyster recipes collection for mignonette sauce recipes, grilling techniques, a baked oyster recipe and more!