Carlingford Oysters (Pack of 12)

What makes an oyster one of the most passionately and sought after products in the world. Well we have to thank the Romans. You may ask what did the Romans ever do for us? If only one thing they have given us a passion to culture oysters as they were the real pioneers in this area. Carlingford Oyster Company carry on this tradition but as each oyster can filter over 55 litres of water a day it is entirely up to nature to determine the flavour in each oyster. It takes them over three years to grow a Carlingford Oyster to market size so that’s a lot of filtering. In Carlingford Lough they have a huge exchange of water with each tide which provides the nutrients on which the oysters feed. In conjunction with this freshwater flowing in from the mountain sides north and south of the Lough give Carlingford Oysters a very rich and distinctive flavour. Next time you try one of our Carlingford Oysters look out for the sweet slightly nutty flavour followed by a slight tannic and lingering aftertaste. Then thank the Romans!

It seems the legends are true - oysters really are an aphrodisiac, thanks to the zinc and rare amino acids they contain. Give your oysters a tap before using them, as any that stay open are dead and should be discarded.

Received wisdom has it that oysters are best eaten raw, with a squeeze of lemon or a few drops of Tabasco. There’s no denying that they are indeed delicious eaten this way, but oysters can also be poached, steamed or grilled with equally tasty results.

Try our recipes: 

Pan-fried Oysters 

Oysters with Chilli & Ginger