Blog | Weekly Specials

Oysters for the Holidays

Haggen offers many oysters from different harvest areas in the Northwest to satisfy every oyster lover. Like wine, oysters adopt subtle flavor differences depending on the location in which they are grown.

Elkhorn Oyster

  • Willapa Bay, Washington Coast
  • Pacific Oyster (Crassostrea gigas)
  • Beach grown
  • Firm meats with a high brininess, sweet flavor and a melon finish

12th Bay Oyster

  • 12th Bay Hood Canal, Washington Coast
  • Pacific Oyster (Crassostrea gigas)
  • Beach grown
  • Mild brininess and a crisp light flavor

Royal Miyagi Oyster

  • Sunshine Coast, British Columbia
  • Pacific Oyster (Crassostrea gigas)
  • Intertidal beach grown
  • Full meats with a crisp flavor and a mild brininess

Fanny Bay Oyster

  • Sunshine Coast, British Columbia
  • Pacific Oyster (Crassostrea gigas)
  • Tray cultured
  • Firm meats, a mild brininess and a pronounced cucumber finish

Oysters 101

Buying Oysters

Look for fresh, live oysters that smell clean, with tightly closed shells. Do not buy oysters that are opened; they aren’t safe for consumption. If the shell is slightly open, give it a tap, if it snaps shut it is still alive.

Care and Cleaning

Refrigerate live oysters flat side up and covered with a damp towel. Do not store in an airtight container or in ice. Melted ice water and lack of oxygen can
kill oysters.

To clean, place oysters in a colander and rinse under cold running water. Scrub off any mud and debris with a scrub brush.

Shucking Oysters

To shuck, hold the oyster flat side up, insert a knife into the opening near the hinge, and twist to open. Once the hinge gives, slide the knife along the shell to sever the muscle, and pick out any grit or pieces of broken shell.

Oysters can be eaten raw* or cooked. For raw oysters, serve on a plate covered with crushed ice and consume immediately.

* Consuming raw or undercooked seafood may increase your risk of food borne illness, especially if you have certain medical conditions.

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