T &J Seafoods

26 Elm Street

Kitchener, ON

1425 Weber St. E.

Kitchener, ON
(now open!)

Ph: 519-578-3080

Mon-Sat: 9am - 6pm
(Sunday - closed)


Oysters can be eaten half shelled, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled (grilled) or used in a variety of drinks. When not eaten raw, they are often steamed or in paella or soups. Whether oysters are predominantly eaten raw or cooked is a matter of personal preference.

There is a high demand for raw oysters on the half-shell (shooters) typically served at oyster bars. Preparation can be as simple as opening the shell and adding lemon juice, horseradish or cocktail sauce. Speaking of shooters, how about a raw oyster served in a shot of vodka?  Yum!

Tastes Like:

Many people think an oyster tastes like the sea and one of our clients said it tastes a little like mussels with a lot more character. The texture of an oyster is soft and slightly chewy, similar to what you would find in clam or scallops.

Looks Like:

There are many different oyster species, and they vary in shape, size, color, and taste. They have two shells and an oval-shaped body, including the head with its mouth on one end.

Health Benefits:

Oysters contain very few calories and are rich in zinc, iron, calcium, vitamins A, C, B12, and selenium. They also contain omega fatty acids, which are healthy fats that help to lower cholesterol.

Oysters also contain a lot of protein, so they make an excellent meal if you’re looking for something healthy but satisfying in your diet.


Oysters are available all year round at both of our stores.   Drop by or Pre-order now.

Oysters, shucking knife and on a bed of ice

How To Cook Oysters:

Oysters make a great meal idea, not only due to their nutritional qualities, but also because they cook in practically no time.   In our fast paced world, this is a good thing.  So, we’ve put together a list of simple ways to cook oysters that takes the fuss out of eating healthy. 

1. Baked:  Baked oysters are a great appetizer for entertaining or a main meal.   Put a layer of rock salt, coarse sea salt, or crumpled aluminum foil on a sheet pan to help keep the oyster shells from tipping when baking in the oven.  Shuck the oysters and nestle them into the salt bed or foil. Top each oyster with a spoonful of a spinach/cheese mixture and then a spoonful of buttered panko crumbs.  Bake for 8-10 minutes or until panko crumbs are golden brown. Serve with lemon wedges and pair with a nice white wine, or sparkling wine to wash it down.

2. Broiled:  If you are new to the taste of oysters this is a great option.  Pre-heat your broiler. Chop herbs such as parsley, oregano, and thyme. Shuck your oysters and place in a large bowl with some of the liquid, not all. Add your herbs, a small pinch of red pepper flakes, oil, and champagne vinegar to the bowl and toss to coat.  Transfer oyster mixture to a shallow baking dish. Sprinkle parmesan cheese over oysters, and season with pepper. Drizzle with a little oil over the cheese. Broil until golden brown and bubbling, about 2 minutes. Serve with crusty bread.  See recipe above.

3. Grilled:  After shucking and preparing with your favourite recipe, you can place the oysters directly on the grill grates in their shells. You may want to use BBQ gloves so you can handle the oysters by hand instead of using tongs, spoons or spatula. If you are worried about the juices or butter spilling out into your grill you can place them in a shallow pan with rock salt or crumpled tin foil to keep them upright during the grilling process.

4. Pan Fried: Heat the butter and oil in a skillet. Dip oysters in egg and then crackers crumbs and sprinkle with salt and pepper. Saute the oysters, until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side.

5. Poached: Melt butter in a saucepan over medium-high heat. Add shallots and cook, stirring, for 2 minutes. Add heavy cream, 1 1/2 cups reserved oyster liquor, and some Pernod; bring to a boil over medium-high heat. Add 1 teaspoon salt and remaining teaspoon pepper; reduce heat to medium. Simmer until liquid is reduced by half, about 10 minutes; remove from heat. Add oysters to cream sauce and bring to a gentle simmer. Cook until the edges start to curl, about 3 minutes. Remove from heat.

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