Kyle of Tongue Pacific Oysters (M)
Kyle of Tongue Pacific Oysters are cultivated and sustainably harvested by hand in inter-tidal waters at the Kyle of Tongue, northwest Highland, Scotland.
This is the most northern and remote oyster farm in the UK.
Available: All year.
In Stock: No.
Size: Medium (80-110g approx).
Freshest oysters possible
Kyle of Tongue Pacific Oysters remain in the Kyle of Tongue from seed until market size (takes 3 years).
Once harvested, these oysters are cleaned and purified in filtered natural seawater, packed live to order in boxes, and dispatched by the oyster farm's depuration and dispatch centre (Monday to Thursday), for next day courier delivery to our clients' addresses in mainland UK (Tuesday to Friday).
Store and consume
Store Pacific Oysters in the fridge and consume within five days from delivery. Oysters can be consumed raw or cooked. How to Store Oysters
Ingredients: Oysters (molluscs).
Kyle of Tongue Pacific Oyster
Shells: Elongated, fluted.
Shell cup depth: Medium.
Meat to shell ratio: 6/10.
Meat: Plump, silky.
Succession of flavour notes:
1. Fresh clean sea.
2. Cucumber, watermelon.
3. Green grass.
Disclaimer. This taste review is our own opinion. Each oyster is unique with flavour influences by its waters, climates and seasons.
Established in 2004, and family owned and operated; Kyle of Tongue oyster farm covers an area of about 1.5 km of shallow tidal sandbanks on the east shore and north of the causeway at the Kyle of Tongue, on the northern coast of Scotland, east of Cape Wrath.
The Kyle of Tongue's mouth is at Tongue Bay, which has a northerly aspect and opens on to the North Atlantic.
Kyle of Tongue Pacific Oysters take 24 to 36 months to reach market size.
Most Kyle of Tongue Pacific Oysters are exported to markets in France.
Kyle of Tongue Pacific Oysters from Kyle of Tongue, Highland, Scotland.
Maps by Simply Oysters. Circle indicates approximate location; not to scale.