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The most well-known oyster in New England, the Wellfleet Oyster is farmed for two to three years in Wellfleet, Massachusetts. It has a strong shell, with a plump, fleshy meat, and has a weight of around 40 to 60 grams per oyster. It has a sharp brininess in flavor, with a creamy sweetness that gives way to a clean, crisp seaweed finish.
As delicious as Live Farmed Wellfleet Oysters are on their own, they also shine when prepared Rockefeller style, baked, or broiled. You can also try them fried with your chosen sauce. Pair with Bourbon or beer for a unique experience.
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.