{"title":"Rock oysters","description":"\u003ch2\u003eWhat it is\u003c\/h2\u003e\n\u003cp\u003eRock 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 \u003ca href=\"\/products\/rock-oysters\"\u003eby the dozen or half dozen\u003c\/a\u003e at the counter, ready to shuck. Sold by count, and opened for you on request.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eRock 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.\u003c\/p\u003e\n\u003ch2\u003eHow it tastes\u003c\/h2\u003e\n\u003cp\u003eBriny, 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.\u003c\/p\u003e\n\u003ch2\u003eHow to cook it\u003c\/h2\u003e\n\u003cp\u003eMost 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.\u003c\/p\u003e\n\u003ch2\u003eWhat goes with it\u003c\/h2\u003e\n\u003cp\u003eLemon, Tabasco and \u003ca href=\"\/blogs\/journal\/oysters-three-ways\"\u003ea shallot mignonette\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eHow long it takes\u003c\/h2\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/journal\/how-to-shuck-an-oyster\"\u003eShucking takes a few seconds\u003c\/a\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eNutrition\u003c\/h2\u003e\n\u003cp\u003eOysters 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.\u003c\/p\u003e\n\u003ch2\u003eSustainability\u003c\/h2\u003e\n\u003cp\u003eAsk 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.\u003c\/p\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003ch2\u003eCommon questions\u003c\/h2\u003e\n\u003ch3\u003eHow do I shuck an oyster?\u003c\/h3\u003e\n\u003cp\u003eHold 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.\u003c\/p\u003e\n\u003ch3\u003eAre rock oysters available all year?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eHow long do oysters keep?\u003c\/h3\u003e\n\u003cp\u003eEat 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.\u003c\/p\u003e\n\u003ch3\u003eHow do I know an oyster is fresh and safe?\u003c\/h3\u003e\n\u003cp\u003eIt 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.\u003c\/p\u003e\n\u003ch3\u003eCan you cook rock oysters?\u003c\/h3\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\u003ch3\u003eHow many oysters per person?\u003c\/h3\u003e\n\u003cp\u003eAllow 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.\u003c\/p\u003e","products":[{"product_id":"rock-oysters","title":"Rock Oysters","description":"\u003cp\u003eRock oysters are the deep-cupped oysters available all year, with a plump, silky body and a clean, briny flavour that finishes faintly sweet, with a hint of cucumber. They run milder and meatier than native oysters.\u003c\/p\u003e\u003cp\u003eWe sell them by the half dozen and dozen at the Barnes counter and will open them for you on request, or leave them closed to shuck at home, where they keep cold in the fridge for a few days cup-side down.\u003c\/p\u003e\u003cp\u003eServe them cold on the half shell with lemon, Tabasco or a shallot and red wine vinegar mignonette. To cook them, grill with garlic butter and breadcrumbs for three to five minutes until the edges curl.\u003c\/p\u003e","brand":"From The Sea","offers":[{"title":"Default Title","offer_id":58313236447496,"sku":"FTS-ROCK-OYSTERS","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1037\/2372\/9160\/files\/fts-placeholder-1x1_8f1b2a23-cf65-4fa9-9250-1085040ae3cb.png?v=1785180977"}],"url":"https:\/\/fromthesea.co.uk\/collections\/rock-oysters.oembed","provider":"From The Sea","version":"1.0","type":"link"}