The Art of Shucking Oysters
We may be biased, but who loves the idea of seafood (aka Oysters) & lovesthe eating of seafood, MUST become a faniciado of Oyster Shucking.
There are three basic approaches to opening oysters and the fastest, until it is mastered, is the most dangerous, offering the greatest chance for a knife stab in the hand. But never fear, we have some tips to save your hands from punctures.
First things first to understand: An oyster has a mouth like you and me. Go in through the mouth.
Firstly, hold the Oyster in your left hand, insert the knife at the front end – the ”mouth” (the end opposite the hinge)
Our goal is to get the single adductor muscle that opens and closes the shells. With the hinge end away from the shucker and the oyster held or placed convex side down – which is the way it should be positioned for all opening techniques – that muscle is situated about a third of the way back from the front on the left-hand side.
The trick is to start out with only a little of the blade protruding beyond one’s thumb. This gives the shucker greater control and minimizes the chances of stabbing oneself.
Whatever method one uses to get the knife inside the oyster, one cuts off the muscle flush with one shell or the other, flips the shell that was cut free from the other with the blade of the knife and then slices the muscle from the remaining shell.
The basic oyster knife design is a narrow but rather thick blade tapering in both width and thickness toward a rounded point. For hinge-popping, the bottle cap end of a metal beer can opener is good.
Sound too complex? That’s why you need to come on a tour and we’ll show you how to perfect the art of Oyster Shucking!
Source: Oyster Farm Tours, Published 25th March, 2016