Product Description
- Size: Medium (3-4 inches)
- Temperature History: held at 37 degrees F
- Weight per dozen: 3 lbs. (used to calculate shipping weight)
- Delivery Presentation: live in shell
- Taste: savory brine, medium sweetness, kiwi-like finish
- Texture: smooth, creamy, delicate
- Origin: Hood Canal, WA and Vancouver Island, BC
- Aquaculture Method: suspended line culture, beach finish
- Availability: September - July
- Sustainability Rating: Best Choice - Monterey Bay Aquarium Seafood Watch
- Recommended Preparation: live/raw on the half-shell with mignonette or lemon
- Pack Size: by the dozen
- Nutritional Info (serving size 1/2 dozen) Calories 89, Fat 3.3g, Cholesterol 55mg, Sodium 128mg, Carbohydrates 4g, Fiber, 0g, Sugars 0g, Protein 8g, Selenium 74mcg, Iron 8mg, Vitamin B12 28mcg, Zinc 41mg, Manganese .7mg, Vitamin D 0 UI, Omega 3's ~ 735mg
The Miyagi oyster is cultivated on suspended line and is then finished on the beach to thicken up the shells and fatten up the oyster. The Royal Miyagi starts off with a light brininess on the nose, transitions into a sweet creaminess on the body, and then finishes with a kiwi-like flavor and a minerally-like crispness. The meat is ivory in color, the texture is smooth, creamy and plump, and the shells may contain grit or sand from the beach.
Oyster Facts
- Oysters are good for you and high in Iron, Selenium, Zinc, and B12
- There are 5 main species of Oyster that we eat in the US: the Atlantic, Olympia, Pacific, Kumamoto, and European Flats
- Pacific oysters are sweet like cucumber with light salinity level; Atlantic oysters are more earthy and mollusk-like in flavor; Olympias and European Flats are briny with a metallic finish; Kumamotos are sweet and melon-like
- Fresh water will kill your oyster
- Live oysters should be well-hydrated and not dry. If they are dry, don't eat them; they are dead.
- When pairing with wine, try to match the salinity of the oyster to the acidity of the wine. Light, crisp white wines will usually pair nicely.
- To shuck, use an oyster knife and insert it into the knobby hinge of the oyster, twist the knife like turning a doorknob, slide the blade across the inside of the shell to cut the abductor muscle, and remove the pieces of broken shell and grit with the tip of the oyster knife. It's that simple.
- When describing the taste of oysters, try describing the tastes as they move from (1) the upfront level of salinity to (2), the body which is typically either earthy (i.e. mushroom-like), sweet and fruity (i.e. melon-like), or vegetable-like (cucumber), and to (3), the finish (lingering taste), which is either one or more of its minerality (i.e. copper), crispness, sweetness, metallic-ness, ocean-like characteristics, and/or crispness.