Premium Oysters, Pristine Practices
All our oysters are processed through our HACCP Packing Facility. We adhere to the SA Shellfish Monitoring Program and our facility is approved by the NRCS for the packing of export quality oysters. Our chiller room can hold over 120,000 oysters in UV filtered tanks, ensuring optimal freshness and quality.
We maintain the highest standards of hygiene and food safety throughout our packing process, guaranteeing that every oyster you receive is premium quality and ready to enjoy.
The oyster in its shell is a living animal and should be treated with care. Like any other fish or shellfish, it should be kept cool. Store with the deeper cup shell underneath in order to retain the fresh natural juices, and cover with a damp cloth.
Oysters can be kept alive for a few days in a refrigerator operating at 5-8°C but should not be taken in and out of the refrigerator. Discard any oysters that are gaping, and do not close when tapped.
Hold the oyster firmly with a cloth in one hand, hinged end towards you. Insert knife into the small gap in the hinge, twist blade to separate shells.
Slide knife blade along inside edges of upper shell to sever the muscle holding the shells together. Discard upper shell and clean out any broken shell pieces.
Cutting towards yourself, run the knife blade under the oyster to sever the muscle attaching it to the lower shell, thereby freeing it completely.