Glacier Point Oysters by the dozen


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Product Description

  • Size: Small (2 inches)
  • Temperature History: held at 37 degrees F
  • Delivery Presentation: live in shell
  • Taste: high salinity, vegetal sweetness, soft minerality on the finish
  • Texture: plump and resilient
  • Origin: Kenai Peninsula, Alaska
  • Aquaculture Method: suspended tray culture, tumbled
  • Availability: October - June
  • Sustainability Rating: Best Choice Monterey Bay Aquarium Seafood Watch
  • Recommended Preparation: live/raw on the half-shell with mignonette or lemon
  • Pack Size: by the dozen
  • Nutritional Info (serving size 1/2 dozen)  Calories 81, Fat 2.8g, Cholesterol 50mg, Sodium 128mg, Carbohydrates 4g, Fiber, 0g, Sugars 0g, Protein 8g, Selenium 70mcg, Iron 9mg, Vitamin B12 25mcg, Zinc 45mg, Manganese .8mg, Vitamin D 0 UI, Omega 3's ~ 750mg

The Glacier Point oyster is cultivated in trays or lantern that are suspended off of the bottom, and tumbled periodically in order to get the desired shell shape and depth. The waters around Kackemak Bay are glacier fed and the the array of nutrients and minerals available for the oyster to feed on is vast. These glacier fed, cold-water beauties don't spawn as a result of the low water temperatures, are slow growing, and take about 4 years to develop into the appropriate size. The Glacier Point oyster starts off with a very briny explosion, transitions into a clean cucumber taste, and then finishes with a sweet honeydew and minerally crispness. The meat is ivory in color and the texture is resilient, and plump.

Oyster Facts

  1. Oysters are good for you and high in Iron, Selenium, Zinc, and B12
  2. There are 5 main species of Oyster that we eat in the US:  the Atlantic, Olympia, Pacific, Kumamoto, and European Flats
  3. Pacific oysters are sweet like cucumber with light salinity level; Atlantic oysters are more earthy and mollusk-like in flavor; Olympias and European Flats are briny with a metallic finish; Kumamotos are sweet and melon-like
  4. Fresh water will kill your oyster
  5. Live oysters should be well-hydrated and not dry. If they are dry, don't eat them; they are dead.
  6. When pairing with wine, try to match the salinity of the oyster to the acidity of the wine. Light, crisp white wines will usually pair nicely.
  7. To shuck, use an oyster knife and insert it into the knobby hinge of the oyster, twist the knife like turning a doorknob, slide the blade across the inside of the shell to cut the abductor muscle, and remove the pieces of broken shell and grit with the tip of the oyster knife. It's that simple.
  8. When describing the taste of oysters, try describing the tastes as they move from (1) the upfront level of salinity to (2), the body which is typically either earthy (i.e. mushroom-like), sweet and fruity (i.e. melon-like), or vegetable-like (cucumber), and to (3), the finish (lingering taste), which is either one or more of its minerality (i.e. copper), crispness,  sweetness, metallic-ness, ocean-like characteristics, and/or crispness.