Seafood Delivered To Your Door Anywhere In New Zealand
Caravanserai
ww.caravanserai.co.nz
The Chancery Lane - 2 Courthouse Ln, Auckland, 1010
09-302 0244
We've managed to source the Fattest Creamiest Scallops in the universe! They are a beauty! :)
We don't have scallops available for purchase just yet but if we started selling fresh Scallops shelled in tubs and whole shell fresh from the Bay Of Islands would you be interested in purchasing them?
If you want to stay in the loop please fill in the form below and we will notify you when they are available.
Big Fat Oysters are now available to buy in the half shell from Tokyo Bay Japanese Restaurant at 20 The Strand, Takapuna Beach North Shore Auckland.
If it's too far away you can always buy online and have them delivered to your doorstep. :)
Big Fat Oysters are now available to buy retail from the Bottle-O at 36 Courthouse Lane, Auckland Central 1010.
If it's too far away you can always buy online and have them delivered to your doorstep. :)
As one of the only foods that humans eat alive, oysters may not be for every palate. Still, humans slurp tons of them down with Champagne (naturally) year after year. And whether or not you flee the table when someone orders a plate, we think everyone can agree that oysters are really fascinating. In recognition of National Oyster Day, which falls on August 5, here's some oyster food for thought.
According to midden (ancient piles of shells) found in Dobbs Ferry, New York, we've been eating oysters since at least 6950 B.C., which also represents the oldest evidence of humans ever found in the Hudson Valley.
The cold, brackish waters of New York Harbor were so full of oyster habitats that as many as one million New Yorkers ate oysters every year in the 1920s.
It is said that Pearl Street -- Manhattan's oldest street -- is named so because it was covered with crushed oyster shells when walked on by the Dutch in the 1700s.
As tends to happen, overharvesting destroyed many of New York's reefs of wild oysters. According to the New York Times, "Atlantic oyster culture fell to just one percent of its historical capacity by 1970."
The Oyster Bar in Grand Central Terminal, New York City.
Most oysters can live up to 20 years in captivity.
Some oysters, such as Eastern, change their genders based on environmental, nutritional, and physiological stresses, and sometimes annually. They start out and mature as males, but will change to female later and sometimes reverse again. Some studies show that oysters will go back to being male when near females.
Of all the ways to eat oysters, it turns out slurping is the wrong way to do it. Bon Appetit polled several oyster chefs who say that real oyster enjoyment happens when you treat it like wine: smell it first, pour it into your mouth with its "liquor," or juice, and chew two-to-three times.
This is a debated oyster fact, but due to their high zinc content, many people like to thinkoysters will rev up your libido. And sometimes, the idea is all we need. The truth is, a zinc-deficient diet can not only lead to impotence, it can cause hair loss and acne.
After your night of oyster-binging, save the shells and crush them up for your garden. The shells help neutralize the acidity in the soil, as well as help with drainage and an even release of calcium through the growing season, according to Gardenista.
Because oysters are filter feeders, eating phytoplankton that passes through their gills, and cleaning the water in the process -- each oyster filters about 30 to 50 gallons of water every day.
If the oyster you're about to swallow is infected with vibrio vulnificus, a bacterial microorganism found in seawater, you could be in for a long night of vomiting, diarrhea and abdominal pain. It isn't common -- about 900 cases were reported between 1998 and 2006 in the Gulf Coast region, according to Newsweek -- nor is it too serious. Doctors usually treat it with antibiotics.
Oysters have three-chambered hearts that pump colorless blood (or hemolyph) throughout their bodies, -- and because they filter their food and reject foreign objects, those which are Ostreid don't produce pearls (pearl-producing oysters are Pterioida, a different kind altogether).
225grms self raising flour
1 egg, lightly whisked
375mls beer
1x 500ml tub of Oysters
Vegetable oil, to deep fry
Lemon wedges, to serve
1/2 cup chopped fresh dill
Method
Sift the flour and salt into a bowl and make a well in the centre.
Pour in the beer, stirring constantly to make a smooth batter, about the consistency of thick pouring cream.
Dry the oysters by placing each oyster in a heavy duty paper towel and rolling it around.
Toss the oysters in the fresh dill and then sprinkle each with a light coating of flour.
Heat sufficient oil in a deep fryer to 180°C. Dip the dill-coated oysters in the batter and pop straight into the deep fryer. Cook for about 2 minutes, until the oysters rise to the top, and are lightly golden. Drain on absorbent paper.
Serve with Spicy Lemon Cream.
Spicy Lemon Cream
In a bowl mix together the grated rind of one lemon with 1 cup sour cream or creme fraiche and a good seasoning of tabasco sauce. If the sauce is too thick, thin with a little milk.
METHOD
Working in batches if necessary, cook the bacon slices on medium low heat in a large frying pan, until only about halfway cooked, but not crispy. You need to pre-cook the bacon a bit or else when you cook them with the oysters the oysters will be overcooked by the time the bacon is crispy. Set the bacon aside to cool.
Get a grill or broiler good and hot while you wrap the oysters.
To make an angel on horseback, you wrap 1/2 a piece of bacon around the small oyster and secure it with the toothpick. Overlap the edges of the bacon by about an inch if you can.
Grill or broil over high heat to cook the oyster and crisp the bacon, about 5-6 minutes on the first side, another 2-4 once you turn them over. You will need to turn them once or twice to get a good crispiness on all sides.
As soon as they come off the heat, squirt with the lemon or lime juice and serve hot.
1x 500ml tub of Big Fat Oysters cut in to pieces
250 grams of your preferred fish cubed – we used hoki in this dish
200 grams of pre cooked prawns cubed
1/2 onion diced
1x garlic diced
1/2 carrot diced
7x mushrooms sliced
1x 270ml can of coconut cream
1x 400ml can of coconut milk
2x drops of Kyle’s super hot chilli sauce
Salt and pepper to your taste
Spices including – mixed herbs, cumin, coriander flakes, mixed spice, ginger
Olive oil
Method
Lightly fry onions and garlic in a frying pan using a small amount of olive oil
Add diced carrot and continue to fry for 2 minutes – add olive oil as you need it
Add sliced mushroom and continue to fry for 2 to 3 minutes
Add oyster pieces, cubed fish and prawns – mix in until half cooked
Add coconut cream and spices and mix in
Add coconut milk, salt and pepper and simmer for 10-15 minutes
Allow to cool for 10 minutes and serve
Comments
This recipe serves 3 to 4 people. For those of you that are training you may want to allow the dish to fully cool and pack in to portion sized containers – you can chill or freeze your portions to eat at a later date.
This meal goes great with a glass of shiraz.
Yummo..had some BIG FAT OYSTERS for Brunch today. So good and so easy to order and receive. Delicious…Thank You.
- Gina Waiheke
I ordered some oysters for my dad and had them delivered to him here in Kawerau. He was very happy, the packaging and everything was fantastic. He really enjoyed them thanks!
- Ebony Tipene
Health Benefits of Oysters:
Most people either love them or hate them. There’s little in between when it comes to a taste for oysters. While the pearl oyster is renowned for producing beautiful natural and cultured pearls, other oysters are notable for their distinctive taste and texture when boiled, steamed, fried, or enjoyed on the half shell. Some people avoid eating oysters because of their high cholesterol content. Despite this, these sea creatures do have a lot of positive nutritional properties.
What are the health benefits of oysters?
Oysters are a good source of vitamins
Oysters are a good source of vitamins including vitamins A, B, C, and D. Seafood is one of the few natural dietary sources of vitamin D, a vitamin that’s showing new promise for disease prevention.
We should all appreciate oysters.
Whether you love them raw, fried, or on the half shell, oysters can provide you with a host of health benefits, among them, high levels of heart- and brain-boosting omega-3 fatty acids and enough zinc (the aphrodisiac mineral) to keep your mojo flowing all night.
Farmed oysters are a better choice than wild.
Unlike some fish-farming operations, which can allow non-native species to escape into surrounding ecosystems and spread disease, oyster farms can actually improve the quality of oceans and bays. That’s because the oysters in offshore farms will feed on particulate matter and nutrients that might otherwise pollute waterways. So favour farmed oysters when shopping; you’ll also avoid depleting wild populations at risk from by those invasive crabs and snails.
The oyster just may be the most evocative culinary symbol of passion. And in addition to the powerful persuasion of its mere being, oysters have some scientifically proven potency.
Some believe the connection between oysters and romance lies in a chance that slurping the slippery bivalves from their shells might reveal a pearl. However, edible oysters are not of the pearl-producing variety.
They are, however, a luxurious and healthy treat. The oyster’s slightly salty/sweet scent, a smell not dissimilar to a potent female pheromone, has proven to be sexually stirring. Although the serving of nutrients in a single oyster is negligible, eaten by the dozen, oysters are loaded with zinc, a key nutrient for testosterone production, (important for stimulating libido in both men and women). A lean source of protein, oysters have been credited with keeping men virile well into old age (Casanova supposedly consumed 50 oysters each day to keep his libido in top form).
In 2007, an aim to up oysters’ libido-boosting power led one mad, Australian oyster farmer to slip crushed Viagra into his oyster beds. The resulting oysters were rejected by Australian health officials although there was some Asian interest in the drugged-up molluscs. However, the makers of Viagra slapped a lawsuit on the creative fisherman for misuse of a trademarked name, ending the farmer’s plans to market his chemically altered seafood around the world.
Oysters have arrived at their destination and the recipient is very, VERY pleased with them. We will be ordering more in due course.
Thanks again :)
Hi,I would like to say a big thankyou to everyone at big fat oysters for my oysters that I received yesterday very satisfied customer here and will be purchasing some more in the near future AGAIN THANKS .kia ora
These would have to be the best, biggest and given me the most boost out of any oyster I have ever had. The taste is to die for. My mouth is watering just writing this…….
- Richard Potter
Hi Gareth, my friend finally got a review for your oysters…suffice to say, he loved them. Anyway he had no idea how to upload his testimony onto your website, so have copy and pasted it (with his permission) below:
Loved your oysters, a friend of mine bought 2 x 500g pottles for me as a gift I live in the South Island, so when they arrived from up north they were still very fresh and delicious.I will venture to say they are “equal to if not better” than a particular famous South Island version (heck of a lot cheaper too!!!)…thanks guys!
- Craig Smith
Did anyone see the second ‘submarine’ superyacht cruising around the Waikare Inlet in the Bay of Islands this morning?
Is this a Big Fat Oyster of just a small hand? Or Maybe it’s a big hand and a massive monster oyster!..
Is this a Big Fat Oyster of just a small hand? Or Maybe it’s a big hand and a massive monster oyster!..
We received our order in perfect condition and before time.
The website said you only dispatched Tuesday-Friday and we received ours yesterday so someone there gave us special treatment – thank you for that!
given their size, more can be done with these robust oysters and we would loved to have experimented with some recipes, but straight-in is always the best!
p.s the juice was great too (no water-down here)!