Native oyster season is here
Native Irish oysters are only available from September to April — and right now, in the final weeks of the season, they are at their absolute peak. The rule for native oysters is the old one — only eat them in months with an R in the name. September through April. The reason is simple — during the summer spawning months the oyster puts all its energy into reproduction and the meat becomes soft, milky and unpleasant. But from September onwards as the water cools the oyster rebuilds its condition and by midwinter it is extraordinary. Cold water, high Atlantic salinity and the pristine clean bays of the Irish west coast produce an oyster with a depth of flavour that is simply unmatched anywhere in the world — briny, sweet, intensely mineral and alive with the cold clean taste of the Irish sea. This is not a year-round product and that scarcity is a large part of what makes them so extraordinary.
“A native Irish oyster in peak season is one of the finest things you can eat — pure, briny, cold and alive with the flavour of the Atlantic.”
Native Irish oysters are a completely different species to the Pacific rock oysters that are available year round. They are rounder and flatter in shape, with a deeper more complex flavour — more mineral, more briny and more intensely of the sea. They are slower growing — a native oyster takes four to five years to reach eating size compared to two to three years for a Pacific rock oyster. That slower growth is reflected in the extraordinary depth of flavour. Eat them as simply as possible — a squeeze of fresh lemon, a single drop of Tabasco or a small spoonful of classic shallot vinegar mignonette. Do not overwhelm them. The oyster is the star. Our native Irish oysters are hand harvested from certified Irish oyster beds on the west coast and delivered live to your door packed on crushed ice. Available in boxes of 6, 12 or 24. Order online before Thursday for weekend delivery. The season ends in April — order now while they are at their very best.
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