Pre-shucked oysters in natural brine — skip the knife, go straight to cooking. The briny, ocean flavor is all there.

Pre-shucked from fresh New England oysters and packed in their natural brine. The brine keeps them hydrated and preserves the ocean flavor — drain before use or use the liquid in sauces.

These are a cooking oyster, not a raw bar oyster. The shell is gone — so pan fry them, fold them into stew, add them to stuffing, or make classic oyster Rockefeller without the shell work. They make an outstanding chowder addition.

Approximately 1 pint (12–16 shucked oysters) · Serves 2–3 in a stew or chowder · Pan-fry 2 min per side until edges curl · Reserve brine for sauce or stock base

Pairs with: Creamy chowder base · Spinach, bacon, and parmesan (Rockefeller) · Panko crust and hot sauce · Crisp Muscadet or cold lager