Friday, July 10, 2015

Carpe Shuck Em: #Oysterfest

By Wendy Kam Marcy

Join 1000 Oyster enthusiasts for a shuckin' good time at the 27th annual Ontario Oyster Festival on Sunday, July 19!

This year #oysterfest pays tribute to Ancient Romans and their luv of #oysters. So be prepared to indulge in oysters, clams, lobsters and craft beer + wine as you watch Ontario's best Oyster shuckers in action.

Hosted by Rodney's Oyster House, there will also be music from Piece o' the Rock, DJ Soulcial and Ride the Tiger to close out the night.

Tickets are $35 and all proceeds go toward supporting Environmental Defence, Canada's most effective environmental action charity.

We got a chance to shuck with the best. Eamon Clark is the son of Rodney and he was part of the team of shucklers who set a Guniness Book world record of the most oysters opened in one hour - 8840 to be precise!

Shucking is much harder than it looks so here are some tips + tricks from Eamon on how to shuck an oyster:

  1. Before opening, scrub oyster with a stiff brush under cold running water to rinse off the sand.
  2. Place oyster, cup side down (deeper shell), on your board with the hinge end away from you. Insert the point of the knife between the two shells approx one inch from the hinge. With a twisting motion, ease the blade inside and this will open the hinge.
  3. Run the knife across the top shell, away from the hinge, to sever the muscle. Top shell should come off easily.
  4. Turn the botton shell so that the hinge end is facing you then slide the knife under the oyster to cut the muscle bottom. Clean any small shell pieces or grit and enjoy!

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