Long recognized as one of the world's finest oysters, Malpeques from Prince Edwards Island have unequalled taste, appearance and shelf life. Since the early 1800s Malpeque oysters (Crassostrea virginica) have been harvested in the protected bays and estuaries using traditional hand held rakes and tongs. Malpeque oysters grow slowly in our cold pristine waters often taking 5 years or more to reach maturity. They are the first PEI product to be widely exported. Whether served on the half-shell, baked, fried, or as an ingredient in chowders you can't beat Malpeque oysters.
We grade our Malpeques into two types:
oysters are our top grade with the best looking shells and ideal for serving on the half-shell. These oysters have a round shape, deep cup, and very full meats.
oysters generally have a longer or more irregular shell shape. Although their bottom shell is cupped, the cup will not be a deeply defined as the choice oysters. Still suitable for serving on the half-shell these oysters are also ideal for cooking.
|STANDARD ||CHOICE |
|80 count box ||80 count box |
|100 count box ||100 count box |
|120 count box ||120 count box |
|140 count box ||140 count box |
Oysters should be stored in refrigeration between 35-40 degrees F. ( 2-5 degrees C.) Be sure to store them with the flat side facing up. Oysters like an airy environment and should not be sealed in closed containers or plastic bags. Be sure before you consume the oysters that they are tightly closed and do not smell. When you shuck them the liquor should be clear not cloudy. Properly refrigerated shelf life is 3 weeks.
Do not freeze oysters in the shell. If you want to freeze oysters shuck them and place the meats in a sealed container along with their liquor. Store at 0 degrees F. (-18 degrees C) or below, for up to 3 months. Do not refreeze
First and foremost, protect your hands by wearing a heavy glove or wrapping your hand with a dish towel. Firmly hold the oyster with the cup facing down or hold it tightly against a hard surface. Locate the hinge and insert an oyster knife between the shells, working it back and forth gently until it is well inside the shell. Be sure to use a stout thick bladed knife (preferably a shucking knife) as thin knives will often break. Twist the knife from side to side and the oyster will open. It may be necessary to run the knife across the top of the shell to separate the muscle and under the body of the oyster to free the meat.
3.5 ounces (100 g)
Total Fat .5g