| Size: | 3 dozen. |
| Features: | Sustainably Farmed |
| Origin: | Pacific Northwest, USA |
| Delivery Limitations: | Cannot be shipped to to Texas, Louisiana, or Hawaii. |
Kumamotos are in fact, quite small, only slightly larger than the tiny Olympia oyster. With its deep cupping and highly sculptured, fluted shell, this smooth, fruity morsel makes it a favorite of half-shell connoisseurs. Kumamoto oysters were brought to the US in the late 1940's as an experiment to replace the troubled native Olympia.
Storage: 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.
Shelf Life: 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, throw them out!
Despite their reputation for being tricky, live oysters are surprisingly easy to open with an oyster knife and the proper technique:
How to Open an Oyster Online Tutorial
How to Open an Oyster (Printable PDF)
Visit our oyster recipes collection for mignonette sauce recipes, grilling techniques, a baked oyster recipe and more!
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