Kumamoto Oysters - 60 Pieces
Kumamoto Oysters - 60 Pieces
USA Product
Farm Raised
Year Round
No se pudo cargar la disponibilidad de retiro
Prized by novices and connoisseurs alike, the Kumamoto Oyster is often referred to as the "Chardonnay of Oysters." Despite their petite size, these bivalves pack a complex, buttery punch that has made them one of the most sought-after varieties in the world.
Although they were introduced to American waters in the late 1940s, Kumamoto's are difficult to farm because they are slow-growing and require very specific conditions. Today, they are cultivated in two primary West Coast regions: California and Washington. To honor the effort it takes to grow these for 3+ years, they should be enjoyed raw and chilled. A simple squeeze of lemon or a dash of champagne mignonette is all you need—don't let heavy cocktail sauces mask that world-famous melon finish.
- Wild or Farmed: Farmed
- Availability: Year Round
- Package Size: 60 ct bag
- Oyster Size: 2 to 2 ½ inches
- Form: Live, in-shell
- Harvest Area: California or Washington
- Scientific Name: Crassostrea sikamea
The Kumamoto is the perfect "entry-level" oyster for beginners, yet it remains a top choice for seasoned enthusiasts due to its lack of "fishy" or overly metallic notes.
- Taste: A gentle, low-salt brine that transitions quickly into a deep, sugary sweetness.
- Signature Notes: Most diners describe a distinct honeydew melon or cucumber aftertaste that lingers on the palate.
- Texture: Unlike larger, more watery oysters, the Kumamoto meat is dense, firm, and creamy. It fills its deep, bowl-like cup entirely, offering a substantial "bite" despite its small diameter.
West Coast and East Coast oysters differ significantly in shell appearance, flavor profile, and species diversity due to varying water temperatures and regional algae.
- Shell Characteristics: West Coast oysters feature deep, round cups with ruffled, fluted edges, whereas East Coast oysters typically have smoother, flatter, teardrop-shaped shells.
- Flavor Profile: West Coast varieties are known for a sweeter, creamy flavor with notes of melon or cucumber, while East Coast varieties offer a crisp, intensely briny, and mineral-driven taste.
- Meat Texture: The meat of West Coast oysters tends to be plump, rich, and buttery, in contrast to the firm, chewy, and lean texture found in East Coast oysters.
- Species Diversity: The West Coast grows several primary species—including Pacific (Crassostrea gigas), Kumamoto (C. sikamea), and native Olympia (Ostrea lurida)—while the East Coast relies almost exclusively on the Eastern oyster (Crassostrea virginica).
- Growing Environment: Cold Pacific waters foster rich plankton that sweeten the meat, whereas Atlantic waters range widely in salinity and tidal dynamics, creating that classic crisp salinity.
Our live shellfish ship via Priority Overnight with gel packs to ensure maximum freshness and vitality upon delivery. We recommend cooking and enjoying your live shellfish within 1 to 2 days of arrival for the best quality and flavor.
Store immediately in the coldest part of your refrigerator. Do not put live shellfish in your freezer. Keep shellfish in an open-top container or bowl, never store them in sealed plastic bags or airtight containers, as live shellfish require oxygen. Never store live shellfish in standing tap water or ice water.
Shells should be closed, unless they are Live Scallops, Steamers, Razors, or Live Surf Clams as the shells naturally stay open and never fully close due to its anatomy. If any are open, give them a gentle tap and check for movement, if they don't pull shut, discard them.
$140.00 USD