Blue Pool Oysters

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Blue Pools are tumbled oysters grown at Hama Hama and named after one of our family’s favorite (secret) swimming holes.

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8:30am @ 19 Dec 2017
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Dervish Farm

Blue Pools are tumbled oysters grown at Hama Hama and named after one of our family’s favorite (secret) swimming holes. They offer a new take on the crisp, bright flavors that characterize our farm.

Tumbling gives these oysters deep cups and smoother shells for easier shucking and better presentation. It also changes their flavor and seasonality. Raw Blue Pool oysters tend to have more body than our beach grown varieties, with a finish leaning towards the earthy sweetness of a carrot, rather than a cucumber.

Try a Blue Pool alongside a classic Hama Hama to see how growing method can dramatically influence an oyster’s shape and flavor profile.

You can specify desired delivery date during checkout. Please read our order guidelines for more info.

These oysters are our extra small size, with a shell length of 2.75″ +/- .25″

Remember that consuming raw oysters increases the risk of foodborne illness.



Amount Per  100 grams

Calories 199

Daily Value

  • Total Fat 13 g  20%
  • Saturated fat 3.2 g  16%
  • Polyunsaturated fate 3.3 g
  • Monounsaturated fat 4.7 g
  • Cholesterol 71 mg  23%
  • Sodium 417 mg  17%
  • Potassium 244 mg  6%
  • Total Carbohydrate 12 g  4%
  • Protein 9 g  18%
  • Vitamin A6 %   Vitamin C6 %    
  • Calcium 6 %  Iron  38 % 
  •  Vitamin D0 %   Vitamin B-65  %
  • Vitamin B-12260 %    Magnesium 14 %


Charlotte O’Connell

Charlotte is a food stylist, home economist and recipe writer based in London.

Oysters are probably the best-known aphrodisiac and, although they aren’t everybody’s cup of tea, I love them! They’re available year-round, but the best time to eat them is in the depths of winter when the ocean is icy cold and they are plump and juicy.

1. British oysters are fantastic and great value. There are two main types available – rock oysters and native oysters – and MSC certified options are available for each of these. Both species would make a great starter to a romantic dinner.

2. When you buy them, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them. Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!

3. To open them, you’ll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife! A screwdriver is probably a better bet if you don’t have an oyster knife.

4. Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand. This is to help you get a good grip and protect your hand.

5. Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It’s not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get dirty.

6. When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there. Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle. Do the same with the other 5 oysters.

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