Process The High Pressure Process (HPP) and Gold Band Oysters are the fruit of a lifetime of study and innovation. This process will revolutionize the way oysters are served and perceived.

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Using Flow International's "Fresher Under Pressure" technology, HPP consists of oysters being placed into holding vats where the hydrostatic pressure is increased to over 30,000psi. This increase in pressure is the key to our perfectly shucked, easily served, oyster product. Testing has shown that our process reduces harmful bacteria to non-detectable levels. The process provides an oyster product with an extended shelf life. Remarkably, the process preserves the oyster's natural taste and texture. For a closer look at the process, visit our online PICTORIAL.

Ernest A. Voisin has also discovered that, when placed under extreme pressure, an oyster releases its muscle from its shell. The oyster essentially shucks itself. Once the HPP is completed the oyster is removed from the shell without the use of conventional shucking knives or hammers. This allows for a perfectly shucked oyster every time.

HPP equipment enclosure and processing room

In order to preserve the oyster's natural liquor, a Gold Band is placed around the shell of all in shell and half shell products before processing. This seal remains intact until just before the oyster is served. A waitress or barman can open the seal and present a perfectly shucked oyster in less time than it takes to toss a salad. The salty sweet flavor will be enjoyed with no pieces of shell or torn muscle. An expensive and experienced oyster shucker is no longer necessary in order to serve delicious, perfectly shucked oysters.