Pacific Seafood’s Top Tips to Have the Best National Oyster Day - Pacific Seafood

Pacific Seafood’s Top Tips to Have the Best National Oyster Day

Hint: It’s not just about raw oysters on the half shell!

Pacific Seafood’s Top Tips to Have the Best National Oyster Day

Portland, Ore., July 18, 2018

National Oyster Day is Aug. 5, and Pacific Seafood, one of the largest seafood companies on the west coast, is sharing their favorite ways to celebrate this favorite bivalve!

“With the rise in popularity of oyster bars and half-shell appetizers, raw oysters are what comes to mind for most, and that can be an intimidating place to start,” says Dennis Williams, Pacific Seafood’s oyster expert who supports Pacific Seafood’s more than 17,000 acres of oyster farms. “Oysters are actually quite versatile and we’re seeing a real rise in shucked oyster dishes such as po’ boys, fried oysters, and stews, which are all delicious ways to partake in National Oyster Day.”

Williams’ offers the following recommendations to have the best National Oyster Day ever!

  1.  Be Sustainable: Look or ask for oysters that are BAP (Best Aquaculture Practices) certified, meaning they meet aquaculture standards encompassing environmental responsibility, social responsibility, food safety, animal health and welfare, and traceability. Pacific Seafood is the only company certified to offer BAP 4-Star oysters, the highest designation available.
  2. Grill Oysters on the BBQ: Oysters, especially those 3 inches and larger, are delicious and so easy to grill! Simply take off the top shell, add a butter garlic mix to your liking, place on a preheated grill, sprinkle with Parmesan or Romano cheese…after 5-6 minutes the butter should be bubbling! You’re ready to go!
  3. Go Old School with Oysters Rockefeller: Popular during the turn of the century, Oysters Rockefeller is a decadent dish of oysters on the half shell, baked or broiled with a savoy sauce of butter, garlic, watercress, and parsley, topped with breadcrumbs and parmesan. A truly fabulous way to celebrate the day.
  4. Eat an Oyster Po’ Boy: A Louisiana favorite, an Oyster Po’ Boy includes fried oysters, lettuce, tomato, and pickle, on a French roll with mayonnaise. We love ours with a remoulade sauce. See below for our favorite recipe!
  5. Down an Oyster Shooter: For those feeling more daring in their pursuit of deliciousness, make oyster shooters. Simply place a shucked oyster in a shot glass, top with cocktail sauce, extra horseradish if desired, and a squeeze of lemon. Enjoy as is or top with vodka.
  6. Shop Safe: Look for oysters that are stored in a moist environment, do not appear to have excess water in their shells, and no off odor. Tap on the oyster shell, it should sound solid. If it sounds hollow, discard.
  7. Don’t Stop at One Variety: Even though it’s the same species, the flavor of an oyster will vary considerably, depending upon where it’s grown. Oysters are filter feeders, siphoning up to 25 gallons of water a day through their system. The flavor of their meat is a function of the trace minerals (especially salt) in the water they grow up in. So if one type of oyster doesn’t tickle your tastebuds, try a different variety from another geographic location.

And finally, Williams reminds people that the old adage to not eat oysters during months without an R no longer applies. That came from long ago when the transportation industry didn’t have todays’ refrigerated trucks and transporting oysters in summer was difficult.

Pacific Seafood’s Spicy Remoulade Sauce Recipe:
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.


About Pacific Seafood Group: Founded in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.