Description
These are wild Galveston Bay oysters, dredged rather than farmed, which means a deeper cup, a firmer meat and a heavier brine than the farmed Pacific varieties. Every case arrives with its harvest tag and we keep those tags on file for ninety days as required, so if you want to know the exact bed and harvest date we can tell you. We take delivery Tuesday and Friday mornings.
Eat them cold and raw with nothing more than lemon and a little cracked pepper, or put them on a hot grill in the shell until they just pop and finish with butter and garlic. If you want them shucked, we will do it at the counter while you wait and pack the liquor with them, but shucked oysters need to be eaten that day.
Specification
- Catch: wild, dredged, Galveston Bay
- Delivery: twice weekly, harvest tags retained 90 days
- Format: one dozen in the shell, shucking free on request
- Size: medium select, deep cup
- Contains: mollusk shellfish
Storage
Keep whole oysters cup side down in the fridge under a damp cloth and they will hold three or four days, though they are best on day one. Never store them in water or in a sealed bag, and discard any that are gaping and do not close when tapped.
Grant W. (verified owner) –
Good Gulf oysters at a fair price. They are bigger and meatier than the East Coast ones I usually buy, so they eat more like a grilled oyster than a raw one for me. Two of the twelve were slightly gritty.
Marissa T. (verified owner) –
Briny, cold and clean, and the cups were deep enough that the liquor did not spill everywhere on the way home. They shucked the dozen for me in a couple of minutes and gave me a bag of ice without asking. I ate them within the hour with just lemon.
Elena Marsh (verified owner) –
I asked about the harvest date and the guy behind the counter pulled the actual tag out and showed me. That is the whole reason I shop here. Grilled half the dozen with garlic butter and ate the rest raw.