You don’t need to be a pro—just take your time.

• Use an oyster knife (not a kitchen knife). Gloves help too.
  
• Hold the oyster with the cup side down, hinge facing you.
  
• Wiggle the tip of the knife into the hinge, twist gently, and pop.
  
• Slide the blade under the oyster to detach it—and you’re ready.

Need visuals? Check out our video

Keep them fresh until it’s time to shuck.

• Store oysters in the fridge (ideally 35–40°F).
  
• Keep them cup side down in a bowl or tray, covered with a damp cloth.
  
• No ice, no water—just cool and slightly humid.
  

They’ll stay fresh for up to 10 days, but sooner is better if you can swing it.

Keep it simple, or make it a spread.

• Serve over crushed ice for a classic touch.
  
• Add lemon wedges, a spoonful of mignonette, maybe a dash of hot sauce.
  
• Or just eat them plain—our oysters hold their own.
  

Planning for a party? A date night? Just treating yourself?

• Light snack or appetizer: 6 oysters per person
  
• Main event: 12–18 per person
  
• Oyster lovers or party trays: Go big—36, 50, or even 100-count bags
  
  

Our oysters keep well, so no pressure to eat them all at once (though we won’t judge if you do).

We recommend rinsing your shells and shucking equipment after enjoying your oysters. Oyster-shells are predominantly composed of calcium carbonate and can be recycled or reused.

Typical oysters sizes are approximately 2.5" to up to 5" in length.