{"title":"Oyster Packs","description":"\u003cp\u003eThree ways to buy a Bluff oyster: live in the shell, shucked and potted, or frozen on the half shell for out of season.\u003c\/p\u003e","products":[{"product_id":"bluff-oysters-dozen-live","title":"Bluff Oysters, Dozen Live","description":"\u003cp class=\"lead\"\u003eTwelve oysters still in the shell, lifted from Foveaux Strait and packed the day they land, so the liquor inside each one is still the water they came out of.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe Bluff oyster (\u003cem\u003eTiostrea chilensis\u003c\/em\u003e), whole and live in the shell, a dozen to the box. The shell is dark, flat and irregular; the meat is small, pale and dense, with a mineral finish that comes from cold, fast water rather than from size.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eDredged from the beds of Foveaux Strait off the south of Rakiura (Stewart Island) and landed at Bluff. The fleet works a narrow season and a narrow ground: the Strait is shallow, tide-rushed and cold, and the oysters that grow in it are slow, which is why they taste of more than salt.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eBluff oyster, \u003cem\u003eTiostrea chilensis\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eLive, in the shell, closed\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e12 per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eStandard grade, about 60 to 80 g each\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eLayered on damp cloth, chilled, not frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eChilled, never frozen, and still alive: the shells must be closed and heavy, and there should be no gap at the lip. A shell that stays open when tapped is dead and should be discarded, not eaten.\u003c\/p\u003e\n\u003ch3\u003eStorage and Opening\u003c\/h3\u003e\n\u003cp\u003eKeep at 2 to 4 C in a single layer, covered with a damp cloth, never in a sealed bag and never in fresh water. Eat within 48 hours of arrival. Open with a stout short-bladed knife through the hinge, cut the adductor from the top shell, and loosen the meat from the bottom shell without spilling the liquor.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest eaten within 48 hours. Shipped overnight in an insulated box with gel packs and arrives cold, not frozen. Refrigerate on arrival; do not let melting ice run into the shells.\u003c\/p\u003e\n\u003ch3\u003eHow to Serve It\u003c\/h3\u003e\n\u003cp\u003eNothing needs doing to a Bluff oyster beyond opening it. If you want to dress it, keep the dressing sharp enough to cut the fat and light enough not to cover the meat.\u003c\/p\u003e\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNatural\u003c\/strong\u003e straight from the shell, chilled hard, with nothing but the liquor it came in.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMignonette\u003c\/strong\u003e red wine vinegar, finely diced shallot and cracked pepper, a teaspoon per oyster, no more.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLemon\u003c\/strong\u003e one drop per shell; more than that and you are tasting lemon.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKilpatrick\u003c\/strong\u003e bacon dice and a dash of Worcestershire, grilled until the bacon crisps, about 90 seconds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Opened and packed in a facility that also handles fish and crustaceans. Not suitable for anyone avoiding shellfish, and raw shellfish is not recommended for pregnant people or anyone with a compromised immune system.\u003c\/p\u003e","brand":"Rakiura Oyster Co.","offers":[{"title":"Default Title","offer_id":68030578557033,"sku":"RAK-OY-001","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/rakiura-hero-oysters.jpg?v=1794369803"},{"product_id":"bluff-oyster-meat-shucked","title":"Bluff Oyster Meat, Shucked","description":"\u003cp class=\"lead\"\u003eThe same Strait oysters, already opened, so the shell work is done and what is left is the part you cook with.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eBluff oyster meat, shucked from live stock and potted with the liquor from the same shells. No water added, no brine, no preservative. The meat is small and firm rather than plump, which is why it holds its shape in a fritter or a pie instead of dissolving.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eShucked at Bluff from oysters dredged the same week in Foveaux Strait. The meat is packed in the shed rather than shipped away, so it spends hours rather than days between shell and tub.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eBluff oyster, \u003cem\u003eTiostrea chilensis\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eShucked meat, liquor retained\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e500 g per tub\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003eAbout 30 to 36 pieces per tub\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eSealed tub, chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eChilled and firm, sitting in a small amount of its own clear liquor. The meat should smell of the sea and nothing else; a sour or metallic note means it has been out of temperature.\u003c\/p\u003e\n\u003ch3\u003eStorage and Use\u003c\/h3\u003e\n\u003cp\u003eKeep at 0 to 4 C and use within 3 days of opening, or freeze it in the liquor on the day it arrives and use within 3 months. Pour off the liquor and keep it: it is the best stock you will get for a chowder or a pan sauce. Do not rinse the meat under the tap.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 4 days of packing; the tub is date-stamped on the base. Shipped overnight with gel packs. Freeze on arrival if you are not cooking within three days.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eBluff meat is small and lean, so it takes heat fast and turns rubbery slowly — the window between raw and overdone is wider than for a Pacific oyster, but it still exists.\u003c\/p\u003e\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFritters\u003c\/strong\u003e chop roughly, fold into a thick batter with parsley and lemon zest, and shallow-fry in spoonfuls for 2 minutes a side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePie\u003c\/strong\u003e soften leek and celery, add the meat and its liquor at the end, thicken lightly, and top with puff pastry.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChowder\u003c\/strong\u003e use the liquor as the base with potato and milk, and drop the meat in for the last 90 seconds only.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrilled\u003c\/strong\u003e return the meat to a shell with garlic butter and grill until the edges just set.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Shucked in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"Rakiura Oyster Co.","offers":[{"title":"Default Title","offer_id":68030578884713,"sku":"RAK-OY-002","price":68.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/rakiura-detail.jpg?v=1794369801"},{"product_id":"bluff-oysters-frozen-half-shell","title":"Bluff Oysters, Frozen Half Shell","description":"\u003cp class=\"lead\"\u003eOysters opened, set back on their own half shell and frozen flat, so a dozen can go from freezer to grill without anyone in the kitchen owning an oyster knife.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eBluff oysters on the half shell, blast-frozen individually and packed a dozen to a tray. The meat is frozen in its own liquor inside the shell cup, which is what keeps it from drying out in the freezer.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eDredged in Foveaux Strait during the season, opened at Bluff and frozen the same day, which is the only way to have Strait oysters in September.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eBluff oyster, \u003cem\u003eTiostrea chilensis\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eHalf shell, meat in place, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e12 per tray\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003eAbout 900 g per tray\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eTray, film sealed, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eHard frozen, each shell separate and loose in the tray. No ice glaze and no frost inside the film; frost means the tray has thawed and been refrozen somewhere in transit.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder for up to 3 months. For grilling, cook from frozen: no thawing, straight under a hot grill. For raw service, thaw in the refrigerator overnight, in the tray, and eat the same day. Never thaw at room temperature.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 3 months frozen. Shipped frozen with dry ice in an insulated liner; move it to the freezer on arrival.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eFrozen oysters are a cooking oyster, not a raw one, and they reward being treated as such.\u003c\/p\u003e\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrilled\u003c\/strong\u003e from frozen, a knob of garlic butter and 4 minutes under a hot grill until the butter foams.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKilpatrick\u003c\/strong\u003e bacon and Worcestershire, from frozen, 5 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaked\u003c\/strong\u003e spinach, cream and a little parmesan, 8 minutes at 200 C.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed raw\u003c\/strong\u003e refrigerator overnight, then dress exactly as you would a live one.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"Rakiura Oyster Co.","offers":[{"title":"Default Title","offer_id":68030579179625,"sku":"RAK-OY-003","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/rakiura-platter.jpg?v=1794369804"}],"url":"https:\/\/jowifast.shop\/collections\/oyster-packs.oembed","provider":"JOSEPH WILLIAMS","version":"1.0","type":"link"}