Deep-cupped bivalves with a thick shell and a full, creamy body that carries a clean brine and a faint mineral finish. Grown slowly over three seasons so the meat fills the shell rather than sitting thin inside it.

Origin

Raised on intertidal racks in the cold northern latitudes around 37 degrees, then graded, washed and packed live.

Specification

• 2 kg net, roughly 12 to 20 pieces
• 100 to 150 g per piece in the shell
• Deep cup, high meat-to-shell ratio
• Sold live in the shell, not shucked

Condition

Live. Keep them cold and damp, cup side down, and never in a sealed bag of fresh water. A closed shell that opens under the tap is still good.

Storage

• Keep at 0–4 °C and do not freeze, freezing ruins the texture
• Store cup side down under a damp cloth so the liquor stays inside
• Shuck just before serving, over a bowl to catch the liquor
• Discard any shell that is already open and will not close

Shelf life and delivery

• Best enjoyed within 2 days of arrival
• Packed in an insulated liner with gel packs and shipped on a cold chain
• Check the pack on arrival, then refrigerate it straight away

How to cook

• Serve raw on crushed ice with lemon and a little cracked pepper
• Grill on the half shell with garlic and chilli butter for 6 minutes
• Top with cheese and bake at 200 °C until the top browns
• Fold the meat into a rice congee with ginger and scallion

Allergens

Contains molluscs (shellfish). Not suitable for mollusc allergies.