Our "Saccostrea Giggas" Seedlings, which were originally brought to Costa Rica from Chile, are cultivated with the utmost care and safety standards by local Marine Biologist Alexandra Peralta.
The process is extensive and intensive to ensure that you receive only the highest quality oysters. First, the seedlings are put into sacks and fully immersed in warm seawater. Our oysters are 100% submarine so that they are not exposed to the sun and heat during the changing of the tides, creating a much softer oyster. Each week they are checked, cleaned, tested and re-immersed. From seedling they are immersed in cages and cultivated for 8-10 months growing to a full 60-80 mm each. At his point, they are hand selected, and hand cleaned before having the final inspection/selection by head fishmonger Damian Geneau.

A Brief History of the Oyster.

Oysters are one of the oldest living species. They have been around for more than 200 million years and have been a prized food since the pre-Christian era. They have been cultivated by Greeks, French, Chinese, Japanese, Native Americans and the Romans who made a monetary unit, the Denarius, equal in value to one oyster.

Oyster flavor varies according to their location because they are filter feeders (breathe water in and out, filtering algae and other treats through their gills for food).  Oysters provide the highest zinc concentration of any food.  Zinc is essential to the proper action of testosterone and a key nutrient in sperm production.  This is what gives them the highest reputation of being an aphrodisiac.  Oysters are also a good source of Vitamin B 12, Omega 3 fatty acids and contains traces of Copper, Iron and Selenium.