Live Malpeque Oysters
A truly tasty oyster
Cultivated in the deep cold waters of Malpeque Bay, these oysters are hand harvested and are easy to eat, and will be a hit with both connoisseurs and casual oyster eaters.
TASTING NOTES FROM THE CURATOR
These live Malpeque Oysters are the treasure of Prince Edward Island. Raised in the cold depths of Malpeque Bay, they were named “world’s tastiest oyster” in 1900 at a Paris exhibition. They are still, to this day, hand harvested with tongs, the traditional way.
They have a very meaty and tender inside, and a tear-drop shaped shell. It has a mild briny taste, with a balanced sweetness, and a clean finish. The Malpeque Oysters are easy to eat, and will bring enjoyment to both oyster connoisseurs and casual eaters alike.
PREPARATION AND PAIRINGS
This delicious shelled seafood is great to eat as is. Fresh, they’re great with a squeeze of lemon, and slurped straight from their shell. When on their half shell, they’re also brilliant baked, steamed, or grilled. Shucked, try them deep-fried, sauteed, or put in your soups and chowders.
The word oyster has a pretty interesting etymology. In ancient Greece, if the state decided that someone of power and influence was a threat to the stability of their society, they can undergo “ostracism.” A voting will occur in which voters would write a citizen’s name on a potsherd (a fragment of pottery or tile), and if a citizen received the most votes, they would be temporarily exiled. The word “ostracism” comes from the ancient Greek word “ostrakon” (or shell), and this is where the English word, oyster, comes from.
Store your box of fresh, unshucked oysters in your fridge, keeping the temperature between 0 to 5°C. Keep them covered with a damp cloth, flat side up, to increase shelf-life. To enjoy them at their freshest, please consume them within 48 hours.
When you’re ready to shuck your oysters, take a sharp knife (a vegetable knife or, ideally, an oyster shucking knife) and hold the oyster, round-side down and pointed side facing you, between a tea towel. Wiggle the knife into the pointy end and twist it until the shell comes open.