Some oysters grow as singles on the beach while others develop in clusters on the back of a mother shell. But some very lucky oysters grow in Taylor’s flip bags on ’tumble farms’ where they rise and fall to the rhythm of the tides.

The constant ebb and flow of the water through the bag causes the oyster to form a deep-dished shell, known to discerning chefs as the Shigoku.

Ideally enjoyed raw, the Shigoku’s long shelf life provides the busy chef with many opportunities to create memorable meals with ease and flair.

The Shigoku’s unique combination of firm texture and briny sweet flavor make this oyster truly worthy of its name which justifiably means “The Ultimate.” It’s an oyster both connoisseurs and beginners will love.