The oyster story at Zippels Oysters begins with oyster spat(baby oysters), which have been bred for their shape, size and quality of meat. We use a rotation of eight different sites in our oyster farm which means that we have lower stock density than most traditional oyster farmers. Our oysters are sorted and graded by hand, with the oysters being handled six to eight times in the two year growth period. By taking such care during their development we produce oysters that are healthy, uniform in size and above all – very tasty! 

Oysters are an excellent source of zinc, iron, calcium, selenium, vitamin A vitamin B12 and are rich in protein. Although oysters can be smoked, baked, fried, roasted, stewed or steamed, one of the most popular ways of eating them is raw. Raw oysters are best enjoyed freshly shucked, served on a bed of ice. Purists will eat them on their own where others will add a dash of lemon juice or even hot sauce. The taste can be described as anything from salty, sweet, buttery, earthy and creamy, to fruity or minerally.