Chicken Of The Sea Smoked Oysters In Oil, 3.75 Ounces, 18 Per Case

Chicken Of The Sea Smoked Oysters In Oil delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Charcuterie boards: Arrange on a board with crackers, cheeses, olives, and pickled vegetables for an elegant appetizer spread.
Pasta and grain bowls: Chop and fold into warm pasta, rice bowls, or couscous for a quick protein-rich meal with smoky depth.
Sandwiches and crostini: Layer onto toasted baguette slices or tuck into submarine sandwiches for a savory, smoky bite.
Soups and stews: Add whole or sliced to seafood stews, chowders, and cioppino for concentrated oyster flavor without extended cooking time.

Who Would Benefit

• Restaurants and caterers seeking shelf-stable smoked seafood for appetizers and small plates
• Home cooks who keep a well-stocked pantry for quick, flavorful meals
• Hosts who assemble charcuterie and snack boards for gatherings
• Outdoor enthusiasts and campers looking for portable, ready-to-eat protein
• Seafood lovers who enjoy smoked oyster flavor in everyday cooking

Product Highlights

• Premium smoked oysters packed in oil for tender texture and bold flavor
• 3.75 ounce tin size, convenient for single servings or recipe portions
• 18 tins per case for foodservice and bulk pantry stocking
• Shelf-stable packaging requires no refrigeration until opened
• Ready to eat from the tin with no preparation required

Serving Ideas

Drain the oil and serve the oysters at room temperature on crackers with a squeeze of lemon and a pinch of cracked pepper. For a quick tapas-style plate, pair with marinated artichoke hearts, roasted red peppers, and crusty bread. Blend chopped smoked oysters into cream cheese for a savory party spread, or toss them whole into a Caesar salad in place of anchovies for a smokier twist.

Preparation & Use

Open the tin with a standard can opener, drain the oil if desired, and the oysters are ready to serve. To incorporate into hot dishes, add them near the end of cooking to preserve their delicate texture; prolonged high heat can make smoked oysters rubbery. Refrigerate any unused portion in a sealed container and consume within two days.