Tsarskaya oysters are suitable for seafood platters, elegant starters and special-occasion meals. This pack contains 12 No. 2 oysters for individual serving or sharing. Serve them freshly opened on crushed ice with lemon or hot sauce. For cooked preparations, they can be baked with spinach and breadcrumbs, grilled with a suitable glaze, or incorporated into oyster stew.

Fines de Claire oysters from the Marennes-Oléron region of France are suitable for seafood platters, festive gatherings and special-occasion starters. This pack contains 12 oysters for sharing or serving as an individual seafood course. Serve them chilled on the half shell with lemon juice or a classic shallot mignonette. They can also be prepared in cooked dishes such as Oyster Rockefeller, oyster gratin or oyster soup.

Fines de Claire oysters from the Marennes-Oléron region of France are matured in shallow saltwater basins known as claires. This pack contains 96 oysters, suitable for large gatherings, catered events or extensive seafood platters. Serve them chilled on crushed ice, freshly opened and accompanied by lemon juice or mignonette sauce. They can also be prepared as cooked dishes, including Oyster Rockefeller, grilled oysters with garlic-herb butter or oyster chowder.

These Gillardeau oysters are supplied in a 24-piece pack and classified as No. 5. They are suitable for serving as a seafood starter or as part of a chilled oyster platter. Serve them freshly shucked on crushed ice with lemon or mignonette sauce for a traditional French-style presentation. They can also be baked or grilled for a warm appetizer.

These medium-sized special Istrenn oysters are supplied under the Parcs Saint-Kerber brand, with France listed as their country of origin. They can be served chilled on a bed of crushed ice for a seafood platter or starter. Lemon wedges or mignonette sauce provide traditional accompaniments for freshly shucked oysters. They can also be baked or gratinated for a warm appetizer.

Fines de Claire oysters from the Marennes-Oléron region of France are refined in shallow clay basins known as claires. This pack contains 36 oysters, making it suitable for sharing at gatherings or serving as part of a seafood platter. Serve them chilled on crushed ice, retaining the natural juices when opening, with lemon or mignonette sauce. They can also be grilled with garlic butter or baked with breadcrumbs for a cooked seafood starter.

Fines de Claire oysters from the Marennes-Oléron region of France are matured in shallow clay basins known as claires. This pack contains 48 oysters, suitable for sharing at gatherings or preparing a seafood platter for a larger group. Serve them chilled on the half shell with lemon juice or mignonette sauce. They can also be baked with garlic butter and Parmesan or grilled as a cooked seafood starter.

Wild Atlantic sea bass is suitable for a variety of seafood preparations and can be cooked whole or filleted. Pan-sear it with olive oil, lemon and herbs for a simple main course, or grill it for a straightforward meal. Baking the fish with cherry tomatoes, olives and capers offers another serving option. It can also be steamed with lemongrass, lime leaves and chilli for a Thai-inspired dish.