Preparation tips

Pacific Oysters are rich in zinc, iron and Vitamin B12, with 5-6 oysters providing over three times your daily Vitamin B12, 100% of your daily zinc needs, 30% of daily iron needs.

Pacific Oysters are also high in protein and an excellent source of copper, iodine, magnesium, selenium and Vitamin C, and a good source of Vitamin D.


Store raw or thawed Oysters in the refrigerator at a temperature between 0°C / 32°F to 5°C / 41°F.


Frozen oysters should be thawed in the refrigerator and once thawed for a period of at least 8 hours, should not be refrozen.

New Zealand Pacific Oysters are certified as exceeding all US & EU health standards and are classified as safe to be consumed raw, which is the most popular way our Oysters are enjoyed.

When ready to serve, relieve the oyster from its foot (which attaches it to the shell), flip the meat over in the shell and lightly season with lemon and white pepper.


New Zealand Pacific Oysters require very little cooking time.

Regardless of the cooking method used, the Oysters are done when the mantle starts to curl.

Cooked Oysters should be consumed soon after heating occurs.

Recipe contributors

Chef Andrew Brown
Chef Andrew Brown
The George Hotel
Christchurch, New Zealand

For enquiries on
New Zealand Pacific Oysters
email: info@nurturedseafood.com