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CONTACT
info@klemmingsostron.com

ADDRESS
Klemmings Ostron
Norra Edsvik 8,
457 95 Grebbestad
Sverige

For over four decades and two generations, the Klemming family has been harvesting oysters around protected bays and shores in the North Atlantic. The fishing is done with the utmost respect for the unique environment and the extremely biodiverse waters here. Oysters contribute to a healthier sea and richer marine life, so it is of the greatest importance to fish with knowledge and care, harvesting selectively and ensuring that plenty of oysters remain on the oyster beds. We do not harvest oysters during July and August, as it is their breeding season.

OUR OYSTERS

In the cold, clear waters off the coast of Grebbestad, two types of oysters grow, which we harvest and base our gastronomy on. These are Ostrea Edulis, European flat oysters, and Crassostrea Gigas, commonly called Pacific oysters. The oysters grow wild and are carefully hand-picked by experienced professional divers. Klemming's oysters are primarily sold through reputable wholesalers such as Nordsjöfisk and Bergfalk, but all wholesalers can order our oysters. 

We aim to build long-term customer relationships, and our clients, whether large wholesalers, individual fishmongers, or restaurants, are welcome to visit us to learn more about oysters. We also gladly visit restaurants to educate their staff.

Klemming's Oysters are served at several of Scandinavia's leading and most ambitious restaurants, with a focus on sustainable ingredients.

Like all other shellfish, oysters need to be fresh, and we handle them weekly, delivering oysters to our restaurants on the same day they are harvested from the sea. We use Scanfjord's organically rope-grown Bohuslän blue mussels in our cooking. Scanfjord's blue mussels are KRAV—and MSC-certified and are perfect for everything from classic wine steaming to gratiné.

OSTREA EDULIS
(European Flat Oysters)

This oyster grows slowly in cold, clean, and salty waters, contributing to its unique, complex, and exclusive flavor. Ostrea edulis is known for its distinctive and subtle flavor profile. Its complex taste is often described as earthy and mineral-rich, with a pronounced oceanic note, which sets it apart from the sweeter and creamier flavors of other oyster varieties, such as Crassostrea gigas.

Ostrea edulis has a long history and has been regarded as a delicacy for centuries, especially in European countries like France, the United Kingdom, and Italy.

This oyster also plays an important role in marine ecosystems by filtering water and contributing to cleaner marine environments. Consuming these oysters supports sustainable fishing and conservation efforts.

CRASSOSTREA GIGAS
(Pacific Oysters)

These oysters grow faster, and the small, young ones are perfect for enjoying raw, while the older and larger ones are excellent for cooking.

Crassostrea gigas has a mild and slightly sweet, fresh, clean flavor with a subtle nuttiness and a hint of saltwater. The flavor of Crassostrea gigas varies depending on where they grow. Oysters from different waters have different mineral compositions, which affects their taste. Crassostrea gigas develop a deeper flavor as they age, providing an interesting variation for those who prefer older, more mature oysters.

GUSTAV'S OYSTERS

This is an easy recipe to try at home or enjoy at The Oyster House. Recipe by Gustav Trägårdh. Recept: Gustav Trägårdh

Ingredients:
• Six oysters, preferably both gigas and edulis
• 50 g browned butter
• Freshly grated horseradish
• Lemon, juice freshly squeezed
• A few sprigs of dill

Instructions:
Open the oysters and spoon over the browned butter. Top with horseradish, a few drops of lemon juice, and fresh dill. Eat immediately.