New & Exclusive - Carlingford Oysters

We’re thrilled to introduce Carlingford Oyster Company, now exclusively in our Seafood departments at Kensington and Piccadilly.

Hailing from the pristine waters of Carlingford Lough, Ireland, this family-run farm produces exceptional oysters that have thrived for centuries in waters classified as Class A—the highest quality rating by the European Union. This means we are going to be offering the best quality, and highest welfare Oysters to our customers, whilst ensuring the highest standards of environmental care are provided. The farm has been Third Party Verified by Marine Resources Assessment Group (MRAG) to meet our Whole Foods Market Responsibly Farmed standards.

  • No use of antibiotics added growth hormones or poultry and mammalian products in feed.

  • No genetically modified or cloned seafood.

  • Minimising the impacts of fish farming on the environment by protecting sensitive habitats such monitoring water quality to prevent pollution

  • Traceability from farm to store.

  • Third-party audits as meeting our Whole Foods Market Responsibly Farmed standards


Tasting Notes

Louët-Feisser Oyster - High Salinity/ Plump and Creamy/ Samphire and Seaweed

Carlingford Oyster - Moderate Salinity/Soft Unctuous Texture/Clean Maritime Finish

How To Prepare

  1. Scrub the oysters under cold water with a stiff brush to remove the dirt, especially in the hinge area where mud has a tendency to get trapped.

  2. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, place the oyster, cup-side down in the palm of your towel-covered hand with the hinge facing you; have a small bowl handy to catch the delicious juice.

  3. Insert the tip of an oyster knife or dull butter knife as far into the hinge as it will go; don’t jab it in there or you could break the shell. With gentle force, twist the knife back and forth to pry the shell open. Using the knife, cut the muscle away from the top shell, bend the shell back, and discard it.

  4. Run the knife underneath the oyster to detach it completely, but leave it in its shell. Tip out the briny liquor into the bowl and pour it back over the shucked oysters. Nestle the oysters in a bed of crushed ice or rock salt to keep them steady.