Falmouth Bay Oysters are caught by local fisherman in traditional sailing boats. Fishing methods have changed little since Roman times. Unlike the more commonly available farmed Pacific oyster, Falmouth Bay Oysters are taken from the natural sea bed, giving them a much fuller flavour.

Because our Oysters live and breed naturally in local Cornish waters they can only be caught between September and April. So make sure you don't miss out! Falmouth Bay Oysters are a high quality product. Harvesting, production, conditioning, stocking, packaging and delivery all conform to the latest European Standards. And you will be surprised by how little they cost.

But if you prefer the milder taste of Pacific oysters we sell them too, the choice is yours.

OPENING YOUR OYSTERS
Without the right technique and tools opening an oyster can be difficult. But once you know how it's really very simple.

Place the oyster, cupped side down, on a firm surface. Hold in a cloth with the hinge of the shell towards you. Wriggle the blade of an oyster knife between the two shells, either at the hinge or on the right hand side.

Twist the knife to open the shells slightly.

Run the blade along the inside of the upper shell to sever the top muscle. Discard the upper shell. Similarly run the blade under the oyster meat, cutting the lower muscle and freeing it from the lower shell. If oysters are to be used in a cooked dish, they can be opened by brief steaming or in a microwave oven. Timing will depend on batch size and the power of the microwave oven. Use the minimum time to ease opening without starting to cook the oysters.

HOW TO STORE YOUR OYSTER
Store oysters in a fridge at no lower than 4°C, cupped side down on a tray or plate and covered with a clean damp cloth. DO NOT immerse in water. When required, rinse in cold water before use. Discard any not tightly closed.