Packages containing live items normally ship with frozen gel packs and they are shipped via a Standard Overnight ship method.
Our Oysters and Littleneck Clams are shipped fresh and are best consumed within 24 hours of delivery.
**Consuming raw or undercooked shellfish may increase your risk of foodborne illness. More information about the safety of consuming raw food is available upon request.**
Our Pre-Cooked Shrimp are shipped frozen and can be refrigerated for 3 days or kept frozen for up to 30 days.
Oysters: Oysters Canada
Shrimp Cocktail: Black Tiger Shrimp, Water, Salt, Sugar.
Contains: Shellfish (Shrimp)
Cocktail Sauce: Tomato Puree (Water, Tomato Concentrate, Tomato Paste), Vinegar, High Fructose Corn Syrup, Horseradish, Lemon Juice (Water, Lemon Juice Concentrate), Salt, Corn Syrup, Molasses, Spices, Onion, Garlic, Caramel Color, Sugar, Soybean Oil, Natural and Artificial Flavor.
Contains: Soybean Oil
Produced in a facility that processes fish, shellfish, milk, soy, wheat, egg, peanuts and tree nuts.
Place an oyster cup side down onto a clean kitchen towel or cutting board.
Insert the point of the oyster knife into the hinge, and wiggle the knife while placing a little pressure downward into the oyster and not towards your hand. If you are successful, the oyster shell will crack open.
Run the knife along the top of the shell to release the oyster into the bottom half of the shell. Be careful not to lose the liquid. Discard the top shell, along with any loose shell fragments.
Carefully run the knife under the oyster flesh to release it from its adductor muscle on the bottom shell.
Consuming raw or undercooked shellfish may increase your risk of foodborne illness. More information about the safety of consuming raw food is available upon request.
Dispose of any cracked or open clams.
Add water, 1.5" deep, into bottom of pot. Bring the water to a full boil.
Place clams into the pot. *Clams can be cooked in their red net bags*
Cover the pot for approx. 8 minutes or until clams open, whichever comes first.
Remove the clams from the pot. Serve immediately with melted butter or cocktail sauce.
Cook until internal temperature reaches minimum 145 degrees.
Best if consumed within 24 hours of delivery.
Thaw under refrigeration, ready to eat.