Kaipara Oysters are cultivated in the pristine waters of Kaipara Harbor, New Zealand. Large, with deep-cupped shells, their meats are creamy-textured with a briny flavor reminiscent of the ocean, enhanced by fresh cucumber and citrus notes.
Kaipara Oysters get their name from the New Zealand Harbor famous for them. The Maori word Kaipara actually means “athlete.”
To best enjoy Kaipara Oysters, serve them raw on the half shell, displayed on shaved ice with simple accompaniments such as fresh lemon wedges and grated horseradish. You may also grill or roast them with just a dollop of butter and a squirt of lemon.
Low in fat and high in protein, Oysters also provide healthy lifestylers with a great source of Selenium, Zinc, Iron and Magnesium and B Vitamins, as well as Omega-3 fatty acids.