Oysters - Fresh, Beau Soleil, Nova Scotia, Canada (100 count)
Precio habitual $128.00 Precio de oferta $118.00 Guardar $10.00Beau Soleil, Nova Scotia, Canada
Farmed in floating trays in Miramichi Bay, New Brunswick, in very cold northern waters. Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half the year they grow in floating bags near the surface, enjoying as much warmth and food as the Canadian coast has to offer. The other half, they are dropped to the bottom of the bay, just a few meters down, where they ride out the winter. At this time of year, they are harvested by cutting holes in the ice (which can be as thick as five feet) with chainsaws. Such cold conditions explain why a little Beausoleil can be 4-6 years old at harvest.
A salty and rich tasting oyster from the northern coast of Nova Scotia. Similar to a Chedabucto Bay. The shells are oblong in shape and they range in size medium to large.
Species Name:
Crassostrea Virginica
Tasting Notes:
Beau Soleil flavor is exquisite with a bright clean mild brine complimented with slight notes of cucumber, celery & green melon.
Unshucked. 100 count sack.
Please inspect all LIVE SEAFOOD purchases at pickup. Live oysters are FINAL SALE.
Market Price: prices are subject to change.
Limited quantities available.
- Place the Oysters in a colander, and rinse them with cold running water. Scrub each shell with a brush to remove any dirt or debris.
- Place the oyster in between a kitchen towel with flat side up and hinge sticking out (where shells taper together). To protect your hand, you can also fold a kitchen towel lengthwise into thirds. Wrap the kitchen towel over one hand and use it to hold the oyster firmly on a flat surface.
- Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it til you pop the hinge open. Buy Oyster Shucking Knife here!
- Wipe your knife clean if there are debris, then slide the knife under the top shell to release the oyster by severing the muscle and remove the shell. Be careful not to tip the oyster and lose all its liquor when you handle it.
- Inspect for any shell fragments and use the tip of a clean oyster knife to remove it.
- Now slide the knife under the oyster severing the muscle from the bottom shell. Push the oyster around to make sure it's completely free.
Keep your Oysters cool and dry in your refrigerator (no lower than 33°F). Do not seal them in air tight containers. The best way to store them is in their bag, inside a large bowl, with a damp kitchen towel over the top. Check your kitchen towel periodically to make sure it's always damp. DO NOT store your Oysters underneath or directly on ice. Oysters will die if they sit in fresh water.
Oysters are best consumed within 24 hrs. If properly cared for, they can keep in the refrigerator for up to 4-5 days.
Do not consume bad Oysters that are dry or withered with a cloudy appearance and foul smell. Fresh Oysters are plump with a glossy tan color and smells fresh and mild like the ocean breeze.
