The Kusshi is a suspended tray grown pacific oyster that is repeatedly tumbled during the course of its growout. It is raised in Deep Bay, which is on the east side of Vancouver Island in British Columbia. The frequent tumbling is labor intensive and time consuming, but produces an incredibly round and uniform oyster with a smooth, hard shell. It flavor tends to start salty, then turns quite sweet thanks to the plump full meat, and finishes with a mildly fruity aftertaste.
For longest shelf life, live oysters should be stored in a cold (35-40F, 1-4C), dark place and not disturbed. The box they arrive in should be drained of standing water by making holes in the bottom, or they can be transferred to a similar type of storage container, and then a damp towel should be placed on top of the oysters to keep them moist. Never let them sit in water.