DELIVERY
We use DPD couriers to deliver your order overnight.
Delivery of oysters is FREE no matter how large or small your order. An order which does not contain oysters, will be charged at courier rate.
As your order contains live shellfish, please ensure that there will be somebody available at the address specified to receive your order.
Order oysters before 8pm Wednesday for shipping on Thurs (delivery via courier on Friday).
PLEASE NOTE - We are unable to ship on public holidays. If you have any queries about a specific delivery day, please feel free to contact us via any of the means on our contact page.
On the extremely rare occassion eg during particularly busy periods, it may take our courier 2 days to deliver to you.
● When your package arrives you can if you wish place the box straight in the fridge (1c-4c). If stored properly they should last for at least nine days after the packing date (this date can be found on a label in the box). We do recommend that you open the package and remove the ice gel pack and check that you are satisfied with your order. If you prefer to remove them from their box, store each oyster ‘cupped-side down’ to prevent their juice from leaking, and cover them with a damp cloth or towel.
● Do not store your oysters submerged in water or ice, this can kill them. Only put them on ice before service.
● Healthy oysters should stay or snap shut when you touch them. They should feel weighty.
● Discard any that smell bad or have loose or broken shells.
There are plenty of videos online (youtube) demonstrating how to shuck an oyster, but here are a few pointers…..
1. Use a short knife or another thin-edged instrument. An actual oyster knife is great, but a table knife can work as well. You need something with a thin edge that you can work between the shells but that is also strong enough to pry open the shells. Most people will also want something with which to hold the oyster. A rag or kitchen towel or oven mitt are all good options. At all times you must protect your hands, oyster knives or other opening instruments can slip and injure if not used correctly and carefully.
2. Hold the oyster with the flatter side up. The cupped side will hold the oyster and its liquid while you shuck it.
3. Now look for the hinge – that point where the shells are joined tighter than just being held together by the muscle that is the oyster. Some people insert the knife right at the hinge, but it's often easier to insert the knife between the shells near the hinge.
4. Whether you inserted the knife at the hinge or near it, get the knife right into the hinge and "pop" it open by twisting the knife blade. Sometimes just twisting the knife after you put it in between the shells will do it, other oysters are more stubborn and you'll need to work the knife fairly far in to be able to angle the knife to get enough leverage to "pop" the hinge open.
5. Note: Keep it as flat as possible to avoid spilling out too much of the oyster juice inside.
6. Once you've popped the hinge open, slide the knife between the shells, keeping it along the bottom of the top shell—you don't want to mangle the oyster! Most of this sliding will be very easy, but the point where the oyster is attached to the top shell will provide some resistance that you'll need to cut through. You've now separated the two shells that house the oyster. Remove the top shell (if there is a lot of meat attached to it, use the knife to cut or scrape it off.
7. Use the shucking knife or a sharp paring knife to cut along the bottom shell to make sure the oyster is free and clear of that bottom shell too.
8. Throughout this process, try to keep as much of the liquid in the shell as possible.
9. You'll want to serve oysters as soon after shucking them as possible. You can keep them cold by placing them on a tray of crushed ice.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
