What to Make with Shucked Oysters & How to Best Enjoy Them - Pacific Seafood

What to Make with Shucked Oysters & How to Best Enjoy Them


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High Quality, Safe to Eat & Good For Our Communities

Oysters are rated as a green “Best Choice” shellfish item by Seafood Watch, and we go above and beyond quality standards by offering the first and only BAP four-star certified oysters in the world. Oysters are also a big part of our coastal communities, employing up to 115 shuckers per shift in our farms, processing plants, and hatcheries.

Oyster FAQs

Some of the most popular cooking methods include frying for a dippable treat (or key ingredient for a Po Boy sandwich), baking in a stuffing or pie, and cooking into a soup, stew, or chowder.
Shucked oysters are not alive and are uncooked.
While oysters are commonly consumed raw, there is a risk of illness associated with the consumption of raw or partially cooked oysters, just like with other raw animal proteins like meat or poultry. Therefore, any shucked oysters are intended to be fully cooked.
Shucked oysters should be refrigerated until you’re ready to use them. You can also freeze your oysters for up to 6 months by placing them in a Ziploc bag—flat in a thin layer—so when you’re ready you can thaw evenly in the fridge.
Oysters are a great source of protein which makes you feel fuller after eating them! They’re also a good source of other essential nutrients including Vitamins A, B12, C, E, Zinc, Iron, Calcium, and Selenium.
Pacific Seafood oysters are sustainably grown, harvested, and processed along the west coast of the United States. Watch a video to learn all about how Pacific Seafood oysters arrive on your plate!