TSM MSC Smoked Pacific Oysters in Olive Oil 85g

The Stock Merchant Smoked Pacific Oysters in Olive Oil 85g

Plump, oak-smoked oysters in olive oil, ready to eat straight from the tin.

The Stock Merchant is a Sydney company based in Alexandria, known for its stocks and broths. For this tin, it sources Pacific oysters grown in the sea off the South Korean coast. The oysters are shucked, smoked over oak, then packed by hand in olive oil and sealed in South Korea.

The ingredient list is short: just oysters and olive oil, with nothing else. Expect a deep, smoky flavour, a gentle brininess and a firm, meaty bite. Each tin gives you 65g of oysters once drained, with about 11g of protein. Hold on to the oil, as it carries plenty of smoke and makes a good base for cooking.

Why it’s Better

• Two ingredients: Oysters and olive oil. Nothing else goes in the tin.
• Ocean cultivated: Pacific oysters farmed in coastal waters off South Korea.
• Oak smoked: The oysters are smoked over oak wood for a rounded, smoky flavour.
• No seed oils: They’re packed in olive oil rather than sunflower or canola oil.
• Hand packed: Each tin is filled by hand.
• BPA-free tin: The pack is labelled BPA free.
• Ready to eat: No cooking needed. Open, drain if you like, and serve.

Ingredients
Oysters (Mollusc) 77%, olive oil 23%.

Allergens
Contains: Mollusc.
Please note: although rare, some shell fragments may be present.

Know Your Maker
The Stock Merchant is based in Alexandria, in Sydney’s inner south, and began by making stocks and broths for home cooks. Its Provisions range brings the same approach to pantry staples, with tinned seafood sourced from overseas producers who specialise in each species. These smoked oysters are grown, processed and packed in South Korea, one of the world’s major oyster farming regions.

How to Use

• On toast: Butter sourdough, top with oysters, and finish with lemon, chives and black pepper.
• Pasta: Gently warm 2 tablespoons of the tin oil with a sliced garlic clove and a pinch of chilli flakes for 1 to 2 minutes. Add the oysters and toss through 200g of cooked linguine with chopped parsley and a squeeze of lemon. Serves 2.
• Smoked oyster pâté: Blend one drained tin with 125g of cream cheese, a squeeze of lemon and black pepper until smooth. Chill for 30 minutes and serve with crackers or crudités.
• Angels on horseback: Wrap each oyster in a strip of streaky bacon, secure with a toothpick, and bake at 200°C for 10 to 12 minutes until the bacon is crisp.

Storage
Store in a cool dry place. Refrigerate after opening, consume within 2 days.