Rock oysters

What it is

Rock oysters, also called Pacific oysters, are the deep-cupped oysters available all year round, with a plump body and a clean, briny flavour. We sell them by the dozen or half dozen at the counter, ready to shuck. Sold by count, and opened for you on request.

Why choose it

Rock oysters are the oyster to eat in any month of the year, unlike native oysters, which run only in the months with an R. They are plump, reliably available and forgiving to shuck, and they need nothing more than a squeeze of lemon or a spoon of mignonette to be a starter that feels like an event.

How it tastes

Briny, clean and fresh, with a plump, silky body and a mineral, slightly sweet finish. The flavour carries the sea and a hint of cucumber. Rock oysters are milder and meatier than native oysters, which are stronger and more metallic. Raw and cold on the half shell is how most people enjoy them.

How to cook it

Most rock oysters are eaten raw on the half shell. To cook them, grill or bake them with a little butter, garlic and breadcrumbs until the edges curl, or dress them Kilpatrick style with bacon and Worcestershire sauce. They take only a few minutes under heat.

What goes with it

Lemon, Tabasco and a shallot mignonette of red wine vinegar and finely diced shallot. Brown bread and butter. A cold glass of something dry. Bacon and Worcestershire for a grilled version.

How long it takes

Shucking takes a few seconds once you have the knack. Grilled or baked oysters need 3 to 5 minutes under a hot grill until the edges curl. Serve raw oysters as soon as they are opened.

Nutrition

Oysters are high in protein and very low in fat, and they are one of the richest natural sources of zinc. A half dozen carries useful iron, B12 and selenium for very few calories.

Sustainability

Ask at the counter for the day's sourcing. Oysters are a low-impact shellfish that filter and clean the water they grow in, and we can advise on the day and suggest natives in season if you want them.

Where to buy it

At the counter at 18 Barnes High Street, sold by the dozen and opened for you on request, or delivered across south west London and shipped across the UK.

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Common questions

How do I shuck an oyster?

Hold the oyster flat in a folded cloth, cup-side down. Work the tip of an oyster knife into the hinge at the pointed end, twist to pop it, then run the blade along the top shell to release the muscle. Keep it level so you do not lose the liquor.

Are rock oysters available all year?

Yes. Rock oysters are available every month, unlike native oysters, which run only from September to April, the months with an R. That is why rock oysters are the ones you see in summer.

How long do oysters keep?

Eat them as fresh as you can, ideally the day you buy them and within two days at most. Keep them cup-side down in the fridge under a damp cloth, and never in water or a sealed bag. Discard any that stay open when tapped.

How do I know an oyster is fresh and safe?

It should be closed, or close when tapped, feel heavy with liquor and smell clean and of the sea. Discard any that are open and do not close, or that smell off. We open them to order so you can check.

Can you cook rock oysters?

Yes. Grill or bake them with garlic butter and breadcrumbs, or Kilpatrick style with bacon and Worcestershire sauce, for 3 to 5 minutes until the edges curl. Cooking suits people who do not enjoy them raw.

How many oysters per person?

Allow six per person as a starter and a dozen as a generous portion. We sell them by the half dozen and dozen, so tell us your numbers and we will sort you out.