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# Pacific Seafood’s Tips for National Oyster Day Celebration
- URL: https://cibocom.ghost.io/pacific-seafoods-tips-for-national-oyster-day-celebration/
- Published: 2018-07-18T00:00:00.000Z
- Updated: 2026-10-08T15:08:32.000Z
- Author: Cibocom
- Tags: Pacific Seafood, fish

On August 5, National Oyster Day, Pacific Seafood, one of the largest seafood companies on the west coast, is revealing their preferred methods to honor this beloved mollusk. Dennis Williams, Pacific Seafood’s oyster specialist who oversees more than 17,000 acres of oyster farms for the company, notes that while raw oysters are often the first thing people think of, there are many other ways to enjoy oysters. "Oysters are incredibly adaptable and we're noticing an increase in dishes featuring shucked oysters such as po’ boys, fried oysters, and stews, which are all fantastic ways to celebrate National Oyster Day,” he says. Williams provides the following tips for an unforgettable National Oyster Day: Choose Sustainable: Opt for oysters that are BAP (Best Aquaculture Practices) certified, indicating they adhere to aquaculture standards that include environmental responsibility, social responsibility, food safety, animal health and welfare, and traceability. Pacific Seafood is the sole company certified to offer BAP 4-Star oysters, the highest level attainable. BBQ Your Oysters: Oysters, particularly those 3 inches and larger, are delicious and simple to grill! Just remove the top shell, add a butter garlic mix to your preference, place on a preheated grill, sprinkle with Parmesan or Romano cheese…after 5-6 minutes the butter should be bubbling! You’re ready to eat! Try Classic Oysters Rockefeller: A dish popular in the early 1900s, Oysters Rockefeller consists of oysters on the half shell, baked or broiled with a savory sauce of butter, garlic, watercress, and parsley, topped with breadcrumbs and parmesan. A truly luxurious way to mark the occasion. Enjoy an Oyster Po’ Boy: A favorite in Louisiana, an Oyster Po’ Boy includes fried oysters, lettuce, tomato, and pickle, on a French roll with mayonnaise. We recommend ours with a remoulade sauce. See below for our preferred recipe! Try an Oyster Shooter: For those feeling adventurous, make oyster shooters. Simply place a shucked oyster in a shot glass, top with cocktail sauce, extra horseradish if desired, and a squeeze of lemon. Enjoy as is or top with vodka. Buy Safe: Look for oysters that are stored in a moist environment, do not appear to have excess water in their shells, and no off odor. Tap on the oyster shell, it should sound solid. If it sounds hollow, discard. Explore Different Varieties: Even though it’s the same species, the flavor of an oyster will vary significantly, depending on where it’s grown. Oysters are filter feeders, siphoning up to 25 gallons of water a day through their system. The flavor of their meat is a function of the trace minerals (especially salt) in the water they grow up in. So if one type of oyster doesn’t appeal to you, try a different variety from another geographic location. Lastly, Williams wants to remind everyone that the old saying about not eating oysters during months without an R is outdated. This originated from a time when refrigerated trucks didn't exist and transporting oysters in summer was challenging. Pacific Seafood’s Spicy Remoulade Sauce Recipe: 1 1/4 cups mayonnaise 1/4 cup stone-ground mustard 1 clove garlic clove, smashed 1 tablespoon pickle juice 1 tablespoon capers 1 teaspoon prepared horseradish 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 1/2 teaspoon hot sauce (recommended: Frank’s Red Hot) Combine all ingredients in a food processor and blend until smooth. Refrigerate until ready to serve. About Pacific Seafood Group: Established in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company committed to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.