Live Virginica Oysters
Pacific Northwest, USA
Cannot be shipped to Texas, Louisiana, or Hawaii.
The Virginica oyster (Crassostrea virginica) combines a clean, briny, smooth sweetness with a pronounced mineral finish much favored by its fans. Virginicas take three to five years to mature to a minimum market size of 3¼ inches.
Virginicas are the first Eastern oyster grown commercially in Washington, where they’ve been raised since the early 1900s when a large quantity were grown in Willapa Bay (formerly known as Shoalwater Bay) for the oyster-hungry San Francisco market.
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!