Salt Bomb Seconds, 40 lb Sack
$100 (pre-order & pick-up only)
Ugly on the outside, Salt Bomb on the inside.
These are our “ugly oysters.” Over the summer, wild oyster spat settled on some of our farmed oysters and grew too big to scrape off, so the shells came out knobby and craggy. Inside, they’re the same oyster as a Salt Bomb: grown in our floating cages on the Bull River and just as briny.
They come from our counting and culling process. The best oysters go to restaurants and our retail bags as firsts. These seconds are the ones that didn’t make the premium cut, and now you can buy them too. Want to know how they differ from wild clusters? Read more on our Substack.
How to enjoy them:
Raw: Shuck them like a Salt Bomb and eat them plain or with mignonette. The hinge can take some hunting.
On the fire: Put them on a grate over a fire pit until they just pop open, so you keep some of the brine. Watch your tongue.
Roasted or steamed: These work well for an oyster roast. They may run smaller than the wild clusters you’re used to.
Ordering: Available by pre-order while supply lasts, which should be plenty over the next month or so. Please order at least one week in advance.
Salt Bomb Seconds, 40 lb Sack
$100 (pre-order & pick-up only)
Ugly on the outside, Salt Bomb on the inside.
These are our “ugly oysters.” Over the summer, wild oyster spat settled on some of our farmed oysters and grew too big to scrape off, so the shells came out knobby and craggy. Inside, they’re the same oyster as a Salt Bomb: grown in our floating cages on the Bull River and just as briny.
They come from our counting and culling process. The best oysters go to restaurants and our retail bags as firsts. These seconds are the ones that didn’t make the premium cut, and now you can buy them too. Want to know how they differ from wild clusters? Read more on our Substack.
How to enjoy them:
Raw: Shuck them like a Salt Bomb and eat them plain or with mignonette. The hinge can take some hunting.
On the fire: Put them on a grate over a fire pit until they just pop open, so you keep some of the brine. Watch your tongue.
Roasted or steamed: These work well for an oyster roast. They may run smaller than the wild clusters you’re used to.
Ordering: Available by pre-order while supply lasts, which should be plenty over the next month or so. Please order at least one week in advance.
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