From the early days of civilization, oysters have been revered for their taste of the sea. Legend has it that Aphrodite, the Greek goddess of love, sprang out of the sea on an oyster shell before giving birth to Eros. Thus, the word aphrodisiac was born. And, Casanova used to breakfast daily on 50 oysters.
The oysters at Seaview carry on in this rich tradition of satisfying salty taste, coupled with juicy smooth texture, aimed at making oyster eating a delight for all the senses. Our luscious oysters hail from local waters— between Wrightsville Beach and Beaufort.
OUR LOCAL CLUSTERS:
The cluster is formed from multiple oyster seeds coming together and attaching themselves to one shell. They unite to forms a multiple layered oyster, with succulent meat hiding in more than one shell. Because it takes less effort to harvest clusters, these are our best bargain.
OUR LOCAL STANDARD OYSTERS:
When clusters are too unwieldy, these tasty oysters are knocked (broken down) to mostly single—but oh so succulent– oysters.
OUR LOCAL SELECT OYSTERS:
To retrieve these salty oysters, experienced harvesters must know the secret hiding spots in local sounds and waterways. They dig, tong – and sometimes dive—for these highly sought after single oysters.
OUR STUMP SOUND CULTURED OYSTERS:
Ah, there’s nothing like these top-shelf select oysters for your half-shell events. They are fat, salty and delicious. Grown on Seaview Crab Company’s oyster lease in the Stump Sound, they are sold by the dozen, 50ct and 100ct
TIPS ON ORDERING AND STORING OYSTERS
1. If you want more than a peck of oysters, it’s always good to pre-order. That way we can make sure you get what you want.
2. If you are traveling with oysters: Tell our staff to keep your Oysters in the Mud . The mud keeps them fresh and full of their salty liqueur.
3. Oysters need to be kept alive as you store them: Place them in a drained cooler with a little ice (the ice should not be in direct contact with the oysters) and a clean wet towel to prevent them from drying out.
4. Don’t forget your shucking knife and a good pair of gloves.