National Oyster Day

by Olga Schafranek |

Another fun day for binge-eating something we love guilt-free! A couple of weeks ago it was caviar, some time before that, wine. Today, the day is especially for oysters. This would be the perfect day to go back to Paris and pick up those dozens of oysters for a re-do of New Year's Eve. 

To ring in this holiday, I didn't go the route you might expect. Instead I went for a dish with cooked oysters. Our Naturally Infused Wasabi Whitefish Roe pairs quite well with Asian flavors, hashtag obvi! The Classic Signature bite for this roe is to garnish mixed grilled shellfish with Asian style noodles and wilted scallions. Currently without access to a grill, I boiled clams and sauteed oysters and shrimp for this dish. It came out beautifully. 

The Wasabi Whitefish Roe has a naturally derived bright green color that is really fun to plate. Its zesty bite and little bit of heat appeals to people who prefer bold flavors. I brought some over for a family gathering with just chips and crème fraiche and this was a universal favorite! The subtle Asian notes of the sauce poured over the noodles were really brought to life when garnished with the Wasabi Whitefish Roe. 

Happy National Oyster Day, Everyone!

To enjoy the below dish, order your Wasabi Whitefish Roe here.

Na Zdorovye!


Asian-Style Noodles with Mixed Shellfish, Wilted Scallions and Wasabi Whitefish Roe (Makes about 2 servings) Adapted from Bon Appetit August 2000


4 ounces vermicelli pasta
2 tablespoons sesame oil (plus more for sauteing)
3 garlic cloves
1/2 - 1 chopped peeled fresh ginger 
1/2 cup water
1 1/2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 bunch of scallions
8 fresh clams, scrubbed
6 shucked oysters
2 jumbo gulf shrimp, unpeeled
A handful of flour

Tsar Nicoulai Wasabi Whitefish Roe


1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1/2 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm.

2. Heat remaining 1/2 tablespoon oil in same pot over medium-high heat. Add garlic and ginger. Sauté until garlic is softened and very fragrant. Add 1/2 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).

3. Heat some more sesame oil in a frying pan. Toss oysters in a bit of flour with salt and pepper. Sauté in the pan until cooked through. Set aside. Wipe out pan.

4. Heat sesame oil again. Salt and pepper the shrimp and sauté until pink and cooked through. Wipe out pan.

5. Add a little more sesame oil and throw in the scallions. Let them wilt on medium-low heat (add water or broth if needed).

6. Divide clams, shrimp, oysters and scallions over the pasta. Pour on cooking sauce from clams. Garnish with several dollops of the Wasabi Whitefish Roe.