FEATURE ITEM

Nelson's Brand
Bon Secour Oysters

Fresh, Shucked Oyster Meat 

8 lb. Gallons     -   Ex Select, Select and Standard

7 lb. Gallons     -   Ex Select, Select and Standard

5 lb. Tub          -    Ex Select, Select and Standard

Quarts              -    Select and Standard

15 1/2 oz. Cup -   Select and Standard

10 oz. Cup       -    Select and Standard

8 oz. Cup         -    Select and Standard

Experience
You've trained your staff. You've invested in the correct atmosphere.  You've perfected your recipes.  Now, why trust just anyone's seafood, especially oysters?  Trust the company with more than 100 years experience in handling oysters.  Insist on the BEST. . .Nelson's Brand Bon Secour Oysters from Bon Secour Fisheries.

Variety
Bon Secour Fisheries has all the pack sizes you need.  Gallons, tubs or cups, just ask our knowledgeable sales staff to assist you in making the right pack choice for your business.

Consistency
Bon Secour Fisheries gives you consistent product quality  with the weights and counts you deserve.   We only buy oysters from reputable state certified producers with whom we have long-standing relationships.

Quality
We have a state of the art packing, storage and shipping facility.  Our plant is regularly inspected by the State of Alabama Department of Public Health, the FDA, and the U.S. Department of Commerce.  Many health inspectors have said that we have "the cleanest seafood plant they have ever seen."  For these reasons we at Bon Secour Fisheries are confident about the quality and safety of Nelson's Brand Bon Secour Oysters.

Consumer Information
There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters. You may, however, eat your oysters fully cooked. If unsure of your risk you should consult your physician.
 
Safe Handling Guidelines
Refrigerate at 38 to 40 degrees F. When served raw, keep separate from other raw foods and keep chilled all the way from storage to point of consumption. All equipment, surfaces, and utensils for preparation and serving must be cleaned and sanitized before, and after contact with the product.