21 days. Thanks to the benefits of our High Pressure Process Gold Band Oysters® enjoy a shelflife extension over traditional oysters. Thanks to our unique process Gold Band Oysters® do not have a taste degradation over time. We recommend you cycle inventory just as you do with traditional products to ensure the freshest oysters at all times.
No. Since our process harnesses pressure and not heat we are not cooking the oyster and therefore there is no change to texture or taste. In fact, the American Tasting Institute selected Gold Band Oysters® as the best tasting fresh raw oyster in America for 2002.
Yes. Thanks to our private farm of 16,000 acres of water bottoms and countless acres of public grounds, Gold Band Oysters® are available year round.
Gold Band Oysters® are raised in regularly monitored natural waters.
Gold Band Oysters® are shipped using refrigerated trucks, but can be air freighted to almost any location.
One of the benefits of the High Pressure Process is the pre-shucking of the oyster. This allows a great check on whether or not any given oyster has been processed. If after removing the band from a Gold Band Oyster® the oyster is not pre-shucked you would immediately know that the oyster had not been processed.
High Pressure Processing is a form of NO HEAT pasteurization (or cold pasteurization). High Pressure Processing involves only 5 degrees farenheight of heat transfer and therefore does not suffer from taste or texture changes.
There are two main reasons for the band. Since our process involves submersing the oyster in water we band them shut to insure that we maintain all natural liquor during processing. Also, after the oysters have been processed and the muscle detaches from the shell on both sides, the band ensures that the oyster doesn’t open during shipment.