FREQUENTLY ASKED QUESTIONS
SOUTHEASTERN U.S. DELIVERY FAQS
We ship for free to these states: Virginia, North Carolina, South Carolina, Tennessee, Mississippi, Alabama, Georgia, and Florida.
We ship in recyclable insulated packaging on Wednesdays via FedEx shipping.
Here’s a link to some of our favorite oyster recipes.
Oysters in the shell should be stored below 45 degrees, but not frozen. They’ll do great in the refrigerator for several days after you receive them. Oysters should smell sweet and salty; discard any that are open or have a strong smell. We stand by our oysters 100% and will always gladly refund you if you aren’t satisfied for any reason. We love our oysters and we’re confident that you will, too!
LOCAL DELIVERY FAQS
All invoices must be paid no later than 5:00 p.m. on the Thursday before a Saturday delivery. When we receive your order, we’ll send you an invoice which you can pay online. Your order will be considered confirmed once you have paid. No unpaid orders are confirmed and therefore will not be loaded onto the delivery truck.
Cooking oysters is pretty easy. Try steaming by placing the oysters on a grill and covering them with a wet burlap sack or towel. Or position a steel plate over a wood fire, heap the oysters on the steel, then place burlap sacks or towels over the oysters and wet them down. The fire should be large, started well in advance to provide plenty of heat. You can also use a propane burner and steam pots, which I think is the easiest and least messy. The key for any cooking method is to cook the oysters until they just begin to open, and then pull them off the heat source, and serve immediately. Overcooking leads to dry and tough oysters. Call us with any questions; we’re happy to advise! For more info on throwing an oyster roast, please visit http://www.welcomecharlestonsc.com/featured/how-to-host-an-oyster-roast/
We sell both. Bushels of clusters are $57, and Singles are $100 for a 100 count bag. Delivery is free.