Over one hundred years ago, a sixteen-year-old boy could be seen walking the streets of downtown Denver, a cart full of fresh oysters in tow. Sourced from Seattle and brought to Colorado via train, he would sell the oysters to eager chefs and patrons around town who craved the taste of seafood from the coast. That young man was Mose Iacino, Seattle Fish Company’s founder, and those streets have since become Denver’s Larimer Square.
In an ode to Mose and those very first oysters, Seattle Fish Co. is proud to bring you Larimer Points. A classic oyster with a story to tell, Larimer Points boast a bold, seaside brininess and have a smooth, clean follow through. These delicious, sustainable oysters are grown specifically for Seattle Fish Co. in partnership with Rappahannock Oyster Co.
Type of Oyster: East Coast, Crassostra virginica
Site: Chincoteague, VA
Salinity Range: 27-32 parts per thousand
In honor of National Oyster Day, celebrated on Thursday, August 5th, we’re excited to share a recipe by Seattle Fish Co.’s Corporate R&D Chef Peter Rauen, featuring our Larimer Points Oysters. If you make this recipe, be sure to tag @seattlefishco!
If you’d like more information about our Larimer Points Oysters, reach out to your SFC rep today.
GRILLED LARIMER POINTS OYSTERS WITH LEMON GARLIC BUTTER
- 12 – Freshly Shucked Larimer Points Oysters
- ¼ lb – Salted Butter
- ½ Clove Garlic (minced)
- ½ tsp – Lemon Zest
- 1 tsp – Fresh-squeezed Lemon Juice
- Fresh ground black pepper and sea salt to taste
- Place butter in a saucepan over medium high heat.
- Add minced garlic and cook until lightly browned.
- Add lemon juice and lemon zest and remove from heat.
- Season with pepper and sea salt.
- Pour equal amounts of garlic/butter mixture over each oyster.
- Place oysters on the grill and cook for 4 to 6 minutes.
- Serve with garlic toast and lemon wedges.