Shucked Oyster Meat Fresh Gulf USA (4lb Container)

Local Pickup Only. 

No oyster knife required—just pure Gulf Coast deliciousness ready to go. This 4lb container of fresh, pre-shucked oyster meat brings all the briny charm and tender texture straight to your kitchen without the shell-cracking drama. Whether you're building a show-stopping seafood platter, stirring up a creamy pasta, or getting adventurous with your cooking, these beauties are your ticket to restaurant-quality results at home. Fresh, convenient, and absolutely crave-worthy.

1 container of 4lbs

1. Storage Rules

For shucked meat, the primary goal is maintaining a "deep chill" without freezing the delicate tissue.

• Temperature: Store at 33°F to 38°F. Keeping them as close to freezing as possible (without turning them into ice) significantly extends their safety and quality.

• The "Coldest Spot" Rule: Store the container in the back or bottom of the refrigerator—never in the door, where temperatures fluctuate.

• Container: Keep them in their original container or a tightly sealed airtight jar. They should remain submerged in their own "liquor" (the natural juices) to prevent drying out.

• Submerging in Ice: For extra safety, you can place the entire jar or tub inside a bowl of crushed ice within your refrigerator.

2. Consumption & Shelf Life

While live oysters can last up to 2 weeks, shucked meat has a much narrower window.⁵

• Shelf Life: Generally 3 to 5 days after opening, provided they were fresh when purchased. Always check the "Sell-By" or "Best if Used By" date on the container.

• Raw vs. Cooked: * Commercial Tubs: Most oysters sold in large tubs or jars (pints/quarts) are intended for cooking (frying, stews, stuffing).⁷

• Raw Eating: Only eat shucked meat raw if it is labeled as "Grade A" or specifically intended for raw consumption and is extremely fresh. If the liquor is cloudy or the meat is over 3 days old, cook them thoroughly (145 degrees for 15 seconds).

Freezing: You can freeze shucked oysters for up to 3 months. However, freezing ruins the texture for raw eating; once thawed, they should only be used for cooking.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”

Specific High-Risk Warning: Many states also require a specific mention of Vibrio bacteria and liver disease:

There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.

For special requests or questions, please get in touch with us! Click Here