Carne de ostra desbullada

• Wild or Farmed: Farmed
• Availability: Year Round
• Container Size: 1 Lb
• Form: Fresh, shucked
• Oyster Meat Size: Small, ideal for casseroles or baked dishes
• Harvest Area: Wellfleet, Massachusetts
• Scientific Name: Crassostrea virginica

What sets the Wellfleet oyster apart is the dramatic 12-foot tidal surge of Wellfleet Harbor. This massive exchange of pure, frigid Atlantic seawater creates a distinct environment high in salinity and natural ocean minerals.

• Initial Bite: A sharp, electrifying wave of high-salinity ocean brine that immediately wakes up the palate.
• Mid-Palate Texture: Firm, plump, and deeply satisfying meat with a clean, crisp crunch.
• The Finish: As the salinity subsides, it yields to a smooth, seaweed-tinged sweetness and a remarkably clean, refreshing finish without any lingering heavy aftertaste.

This freshly shucked oyster meat run small, so they cook evenly and integrate beautifully into baked dishes without becoming rubbery or overpowering the texture of the recipe. Their bright, crisp salinity will naturally season these baked favorites:

• Traditional Wellfleet Oyster & Saltine Casserole
  A quintessential New England coast classic. Layer small oyster meats with crushed Saltine crackers, melted butter, heavy cream, a splash of Worcestershire, and a dash of cayenne. Bake until bubbly and golden brown. The crackers absorb the rich oyster liquor as it bakes.
• Scalloped Oyster & Leek Bake
  Sauté finely sliced leeks and garlic in butter, then fold in the oyster meats, heavy cream, fresh thyme, and breadcrumbs. Top with grated Gruyère or Parmesan cheese and bake until the top creates a rich, golden crust. The subtle sweetness of the leeks complements the brininess of the Wellfleet meats.
• New England Oyster Stuffing / Dressing
  Perfect for poultry or served as a standalone baked side dish. Combine cubed, toasted sourdough or cornbread with sautéed celery, onions, sage, butter, turkey or chicken stock, and your fresh oyster meats. Bake in a casserole dish until crisp on top and soft inside.
• Oyster Rockefeller Casserole
  Skip the individual shells and transform the iconic dish into a warm, shareable bake. Mix the oysters with cooked spinach, minced garlic, a touch of Pernod or anise liqueur, heavy cream, and cream cheese. Transfer to a baking dish, top with buttered panko breadcrumbs, and bake until sizzling.
• Baked Creamy Oyster Dip
  A crowdsourcing appetizer. Fold small oyster meats into a base of cream cheese, sour cream, minced shallots, garlic, Old Bay seasoning, and sharp white cheddar. Bake in a skillet or ramekin and serve piping hot with crusty baguette slices or sturdy crackers.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.