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Published on Mar 13, 2009
John Finger, co-owner of Hog Island Oyster Company, helps you avoid shell chips. He also keeps you from scrambling your oyster. Just make sure you start on the right side and the right end.
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TRANSCRIPT We're going to show you all how to shuck an oyster properly. Every oyster has a cup side and a flat side. And then every oyster also has a pointed end and a rounded end. And at the pointed end here is the hinge. So you put the oyster cup side down. Then we press in and as soon as you feel that ligament pop, you're going to twist it. And this is the key to making it look nice, slide the knife against the top shell. You get the top shell off with no meat stuck on it and you haven't made the meat underneath look like scrambled eggs by putting the knife blade into it. Loosen the muscle underneath. Check for any shell chips and you're all ready to go.