Iwagaki oyster are usually produced in summer. People can enjoy it from February. The Iwagaki oysters come from the outlying islands of the Goto Islands. Goto Island is a island surrounded by the sea. It is a sea thaat rich in phytoplankton. Because of the nutrient-rich water, the Iwagaki oyster grows faster .
*Need open the oyster shell by yourself*
Suggested Serving Method:
- Only a few drops of fresh lime juice is able to bring out the swettness of the oyster. It doesn't have a strong metallic taste like the French oysters. The meat of the Iwagaki oysters are plump, and it is rich in minerals.
Weight: 450g / piece
Origin: Japan Nagasaki Goto Island
Oysters are fresh seafood. It is recommended that customers finish it on the same day after receiving the goods.
If it is not for immediate consumption, please wrap it in a wet towel and put it in the refrigerator for only 3-4 days.
Please keep it in the freezer at 0-4℃ or below.
The picture above is for reference only. The real object should be considered as final.
Note: We do not provide oyster opening service to avoid bacterial infection during transportation.
How to open an oyster?
- Before opening the oysters, soak the oysters in the salted ice water for 20 minutes in order to clean the microorganisms on the surface of oysters and shellfish. If insects are found to be parasitic on oysters and shellfish, it is a normal phenomenon, just clean it.
- Use the knife to push inward on thebottom and sharper part of the shell.
You can pry upwards until the tip of the knife enters the half of the oyster. Slightly scrape the knife from left to right to open the oyster.