Blast frozen in the half shell, liquor still in the cup. The shells are thick enough to survive a grill, and the meat stays plump instead of shrinking to nothing under heat.

What is in the pack

Oysters on the half shell: the deep bottom shell with the meat and its natural liquor, top shell removed.

• Net weight 2 kg
• 24 to 30 pieces
• 65 to 85 g per piece

Where it comes from

Reared on intertidal beds and graded by size, then shucked and frozen on the same tide.

Its condition

Frozen raw in the shell, so the meat holds its shape and its briny liquor stays in the cup rather than draining away in the pack.

Storage and thawing

Keep at -18 C or colder. Thaw in the refrigerator for 8 hours, shell side down on a tray so the liquor stays put. Eat or cook within 24 hours of thawing and never refreeze.

Shelf life and delivery

Best within 9 months of the production date on the pack. Ships in an insulated box with gel ice and is packed to arrive hard frozen.

How to cook it

Grill shell side down over high heat for 5 minutes with garlic butter until the edges curl. Or bake at 200 C for 6 minutes under a cheese and breadcrumb crust. To serve them cold, thaw overnight and open the cup with lemon and a little black pepper.

Allergen

Contains molluscs. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw shellfish.