Live Kusshi Oysters
Consistent in texture and taste
Grown and raised in the nutrient-rich waters of the Pacific Ocean, Kusshi Oysters are consistent in their plumpness, meatiness, and flavor.
TASTING NOTES FROM THE CURATOR
Kusshi Oysters are grown and raised in Deep Bay, British Columbia, in the waters of the Pacific Ocean. They go through a tumbling process that cultivates a strong and smooth shell, a deep cup, and a consistently plump and firm meat. They are briny and sweet-salty, with a delicate and mild flavor, and a fresh, cucumber finish.
They weigh approximately 20 to 30 grams per oyster, and is very appealing to both oyster beginners, and seasoned foodies.
PREPARATION AND PAIRINGS
Enjoy your live Kusshi Oysters on their own on a bed of ice, with a splash of lemon or hot sauce. You can also enjoy them broiled, baked, steamed, and grilled. They pair well with Champagne or a dry gin.
A HIGHLY NUTRITIOUS MOLLUSK
Oysters are a well-known aphrodisiac, but their meat is even more nutritious than you think. Oysters are low in calories, but are packed with vitamins and minerals. For one, it’s rich in omega-3, and high in protein and unique antioxidants. It’s also a great source of Vitamin B12, which is important for blood cell formation, and for metabolism. It also has Iron, Zinc, and Vitamin D, which are all vital to immune health.
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.