Yes, you can enjoy fresh Alaska oysters in the winter! Many farms provide oysters year-round. Alaska’s cold waters create oysters with a distinctive flavor profile— crisp, clean, and briny, with notes of cucumber and fresh sea air. From the temperate rainforests of Southeast to glacier-fed Southcentral waters, each coastal region produces oysters with flavor profiles that are unique from farm to farm.

OYSTERS AND CHAMPAGNE

A little cheer with each sip. Bright effervescent bubbles of champagne cut through the rich, smooth, briny texture of raw oysters, providing a refreshing and delightful flavor contrast.

BRING THE OYSTER BAR HOME

Oysters on the half shell should be served chilled. To prepare a restaurant-style oyster bar at home, you’ll need fresh Alaska oysters on ice, a shucking knife, and accompaniments like lemon wedges, cocktail sauce, or mignonette—a tangy, vinegar-based sauce. Simply serve the oysters on the half shell sitting on crushed ice to keep them chilled and stable. Arrange your sauces, mignonettes, and garnishes on the side for guests to create their own experience with each oyster.

SOME LIKE THEM BAKED

Create a beautiful presentation with a bed of coarse rock salt on your favorite platter, and carefully nestle oysters into the salt to keep them upright and stable. Garnish with lemon wedges, mignonette, or freshly chopped herbs.

Visit alaskashellfish.org to meet the farmers creating these sustainable delicacies and discover your new favorite growing areas.