Fresh, salt-water oysters. Maine naturally has higher salinity in the Gulf of Maine than other parts of the world. This imparts a delicious and satisfying saltiness, no matter which variety you can get your hands on. Almost all oysters farmed in Maine are kept in floating cages. This keeps the farmers able to tend to them year round (even when the temperature drops). It also keeps the oyster's belly clean from dirt and sand. No grit. Depending on the season, Maine oysters are typically briny, salty, fatty, creamy, sweet and umami.

What else can we say about oysters that hasn't already been said by so many...
"Like kissing the sea on the lips." -Léon-Paul Fargue
"So just like with wine, you name the oyster for the place because the place makes it what it is" -Rowan Jacobsen
"Life is too short not to have oysters and champagne sometimes." -Christie Brinkley

- Ships with ice packs
- Ships with insulated box liner
- May arrive with melted ice packs, but don’t worry! It’s still good to use.
- Upon arrival, unbox ingredients and place in refrigerator, ideally over ice

Upon arrival, unbox ingredients and place in refrigerator.

Step one: Get yourself a good oyster knife.
Step two: Watch a instructional video on how to open oysters.
Step three: Practice makes perfect!

Eat them raw. Julia Child says the only thing that should go on an oyster is lemon and black pepper. Other traditional sauces are mignonette (vinegar and chopped shallot) and cocktail sauce. Get out your favorite hot sauces! Load on the shaved horseradish! Crush up some salt and vinegar chips for some crunch! Or just simply slurp and enjoy the natural liquor the oyster has made for you.

You can roast or grill them. You will know when they are ready when they pop open. I like a pesto or chimichurri on roasted oysters. But a rockerfeller, spinach and cheese blend, is a classic topping.