J.P.’s Shellfish was built on (and continues to grow upon) a simple, timeless, and sound principle. Align yourself with only the finest professionals in your industry. The cornerstone of our operation is our alignment with reputable fisheries and the honest folks who run them. Over the years, John Price has worked tirelessly in an effort to partner with only the finest in the industry. Please click below to learn a bit more about one of our trusted purveyors.
Click below for the quickest, easiest way to get all the latest J.P.'s Shellfish news. Each and every week you'll receive an updated Newsletter containing pertinent information such on availability, trends in the industry, educational and sales tools, storage and handling tips, serving suggestions and much more.
Shore to Door Delivery
We will work with you directly to evaluate and address your individual shipping needs; and then implement a custom tailored program that will complement your existing schedule of pick-up and delivery.
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Gigamoto Oysters
There has been a fair amount of confusion regarding the Gigamoto (Crassotrea gigas) oyster. Contrary to popular belief, the Gigamoto is NOT a hybrid between a Pacific (C. gigas) and a Kumamoto (C. sikamea) oyster. The Gigamotos are often erroneously marketed as a hybrid species by some (less than ethically sound) shellfish purveyors in an effort to create a niche market for the product. Our Gigamotos are a terrific alternative to the often unavailable and cost-prohibitive Kumamoto.
Nuts and bolts, the Gigamotos DO possess many of the physical characteristics so commonly associated with the Kumamoto. They are both small (1.5-2 inches), heavily fluted, and have an exceptional cup depth-to-diameter ratio. Another similarity between these two varieties is that they both require (a relatively long) 4-5 years to reach this diminutive harvest size. This size makes the Gigamoto an obvious choice for the novice, while the complex mineral/melon flavor composition will delight the seasoned oyster veteran as well. Shells of the Gigamoto are typically both hard and dense, making them a pleasure to shuck. Amateur aspiring culinarians and professionals alike should experience little to no chipping and or splintering during the shucking process.
Gigamotos are available on a (more or less) year-round basis. As with all oysters (with the exception of triploid oysters, which have been genetically altered to create a “sex-less”, sterile oyster), the Gigamotos spawn in the summer months when the waters warm. However, with proper storage, handling, and product rotation, this short season should be nothing more than a small hurdle.
Essentially, the Gigamotos have the same sort of exotic appeal as the Belon (Ostrea edulis). The qualitatively distinct physical composition of these oysters have made them very popular with those looking to offer a product which will help to set themselves apart from their perceived competition.
Our Gigamoto oysters are available six days a week (with a pre-order), and are packed out in 100 or 120 count units.
Please email info@jpshellfish.com or call 207-439-6018 for more information on this and or any other J.P.'s Shellfish product or service.
