Premium Irish Gallagher Oysters

TASTING NOTES FROM THE CURATOR

These oysters from Gallagher are farmed in the warm, unspoilt waters in the west coast of Ireland. These waters are tested regularly by the Sea-Fisheries Protection Authority, and the oysters are tested by the Marine Institute weekly. These Irish Premium Oysters are nicely fleshy and plump, with a juicy quality. It has a unique taste, salty and briny, but with a nice sweetness, hints of peat, and iodine aftertaste.

PREPARATION AND PAIRINGS

Enjoy the Premium Irish Gallagher Oysters as is, with only a squeeze of lemon or a splash of red wine vinegar mignonette. On their half-shell, they’re great to enjoy baked, grilled, or steamed, as well. Pair with a sparkling rosé.

A MULTI-GENERATIONAL SUCCESS

Premium Irish Gallagher Oysters was a business started in the mid-1990’s by Edward Gallagher’s father, Jimmy. He put it up for Edward’s benefit, who had no interest in his father’s construction business. This was Jimmy’s way of trying to get Edward into entrepreneurship, and hopefully keep his family in Ireland.

With a partnership with a Hong Kong distributor, this venture would take off, and would become the most highly-sought after oyster in Asia. They have adopted technologies, practices, and innovation from everywhere in the world, finding what works for them. This has resulted in superior quality oysters, truly some of the best in the world.

Storage Instructions

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.