{"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","url":"https:\/\/jowifast.shop\/products\/bluff-oyster-meat-shucked","provider":"JOSEPH WILLIAMS","version":"1.0","type":"link"}