Goose Point Oysters

Pre-Shucked BlueSeal™ Oysters

High quality, high-pressure, shucked-in-the-shell oysters by the dozen.

Our Fresher Under Pressure promise to you; Goose Point BlueSeal™ high pressure processed oysters are our best oysters yet, specially selected from our beds and cultivated for high meat quality with uniform shape and size.  Individually pouched and processed with nothing but water pressure, the oyster retains all its natural moisture, texture and flavor for safety assured, convenient, quality dining.  Pressure shucked oysters are available fresh and case packed to customer specifications. Vibrio parahaemolyticus (Vp) is one of the many varieties of naturally occurring bacteria found in North American shellfish growing waters.  Vp thrives under warm water conditions. During the summer, when the salinity is right and the seawater temperature rises, Vp concentrations can increase dramatically. If shellfish are not kept cool after they have been harvested, the Vp concentration may continue to rise to levels harmful to humans.  Eating raw or undercooked clams and oysters that contain elevated concentrations of Vp may induce gastrointestinal illness in humans. Washington State has a proactive control plan focuses on encouraging best management practices, reducing opportunities for Vp growth after harvest, and restricting harvest when environmental conditions are ideal for Vp growth.  We are a participant in that program and our live shellstock are monitored to ensure that they come out of the water and have the highest level of safety possible before they leave our BAP HACCP approved facility.  Our unique BLUE SEAL oysters are post-harvest processed using “FRESHER UNDER PRESSURE,” a state-of-the-art COLD PASTEURIZATION TECHNOLOGY.  This process has been validated in accordance with the US National Shellfish Sanitation Program. We are the only West Coast processor using this unique post-harvest treatment. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.


You may also like…