A: Ah yes, the old “R Months” adage. First and foremost: Yes, you can eat Island Creek Oysters all year round. But, if you’re really curious, here’s where the adage comes from: The Rule: People have historically been told not to eat oysters during months that don’t have the letter “R” (May, June, July, August). Back in the day it was because there was a lack of refrigeration. I think we’re past that point now.

A: Your oysters keep in the refrigerator for 7-10 days! You can order a day or two early to make sure you have them in time for your gathering. They are totally fine hangin’ out in the cool air.​

A: When you receive your package, pull them out of the Styrofoam container (these guys need a little fresh air!). Grab a mixing bowl and throw the mesh bag in the bowl so that the oysters don’t leak all over your refrigerator. Grab a damp cloth and throw the cloth over the bowl. You are good to go for the next 5-7 days. Doesn’t hurt to dampen the cloth each day to keep them moist and chilled.

A: Only put the oysters on ice before service. The oysters will actually die in the melted fresh water so do not store the oysters on ice. They will not like this.​

A: The oysters are packed in a Styrofoam container with an outer cardboard shell. There are food-safe gel packs in the package to keep your goods cool through the transit process. We have a “Time Temperature Indicator” in the pack as well, to ensure that your oysters did not reach more than 45 degrees for more than 2 hours during your oysters’ trip.

A: At this time we are only offering delivery in bulk to wholesalers, restaurants and/or raw bars, and distributors. Please contact us for details.

A: We have a 100% satisfaction guarantee at Shelley Farms. We want you to be just as happy with your order as the amount of pride we have growing them. So, if something isn’t right or you have a question, give us a call or email us and we’ll get back to you as fast as we can.

Oysters require certain conditions to grow

They favor brackish water, which is just the perfect balance of fresh water and salt water.

Oysters are nutritious

They are rich in minerals, including zinc, iron, and magnesium, as well as vitamins A,C,D and B-12. Oysters are also high in Omega-3 and low in calories and fat.

Oysters benefit the environment

Oysters filter 30-50 gallons of water a day.

Raw

For the purest experience, eat it out of the shell liquor and all. There is nothing wrong with adding a saltine cracker and a dash of hot sauce for the total experience.

Fried

Try bathing your oysters in a buttermilk bath and breading them with cornmeal, flour, or fish fry mixture. Heat up a deep fryer and watch them turn a golden brown.

Grilled

Fire grilled oysters are one of our favorites. All it takes it your preferred sauce or butter compound, a few seasonings on top and grated cheese and as many oysters on the half shell you can eat.

Rockefeller

There are many recipes and sauces out there, this New Orleans creation has become one of the most popular oyster recipes in the world. Whether you like the classic version are or want to give it your own twist. It’s definitely a must try!

Wines

Muscadet, Chablis, Dry Vintage blanc de blancs Champagne, Chablis or sauvignon blanc

Beers

Guezes, saisons and stouts or IPA’s

Liquor

Gin martini, straight up

The oysters that appear on your plate, get there through a series of steps involving hard work, generational knowledge, and close-knit communities dedicated to tradition.

Oysters grow on both public and private water bottoms. Private harvesting areas are designated by leases, obtained by individuals from the state and often passed down from generations. A second was that oysters leases are obtained are through private contracts made with the big oil companies that own the water bottoms in our state. Shelley Farms offers several different products spanning from the unique high end boutique oyster, the wild caught half shell or the pre-shucked oyster in the shell and ready to throw on the grill.

There are several ways to harvest oysters, depending on the restaurant table that they will appear on. If they are wild caught, we use a method called “dredging”. This method involves a triangular shaped metal frame that scrapes oysters from the surface of the reef or oyster bed. From there the oysters are emptied out on a table on the boat, chipped, cleaned, sacked and tagged and refrigerated to maintain peak freshness.

Farm raised Gulf Coast oysters have become a more welcomed commodity in recent years. The common technique on our farm is the off-bottom long-line method. In this process oyster spat are produced in a hatchery and introduced to the farm and placed in mesh baskets attached to horizontal lines. A combination of wave action produces a blemish free oyster.

Upon harvest and refrigeration, oysters begin their journey to your table. Oyster processors and dealers purchase their oysters from certified harvesters, which the Shelley family does all the above. From the farm, we hand pick all oysters to be sold in the shell as well as to be shipped for your favorite dishes.

All aspects of harvesting, processing and distribution are regulated by state and federal governments to ensure the safest possible product for the ultimate consumer.

People want to know where their food comes from and a Shelley Farms oyster is no different. Being able to identify the exact origin of your meal is more than just assurance of local and domestic product – it tells the story of the product, starting with the hard-working family who brought it to you. We go through great lengths to make sure our end consumer knows where their product comes from.