In-Hand Shucking Technique - probably used by more people (Globally) than TableTop technique - best done with a thin sharp tipped blade (and a great pair of eyeglasses) to spot the lip-edge. Use a damp kitchen cloth to hold the oyster like you mean it. 1) enter the shell at the adductor mussel 2/3 from the hinge, on the Right side of the median 2)Choke up on the blade and wiggle the tip between the shells - only about 1/2” in and cut the muscle to loosen the shell. 3)Pry open the shell, scribe the meat from the top shell. 4) Using your thumb on the blade lift the top shell away - and save. 5) “ButterBack” @kellyoysters term to smooth out the oyster flesh to look appealing, and remove any grit. Sever the oyster loose by scraping just under the button (adductor muscle) Flip the oyster if too many scars, or you want super loose (pro tip - no flip, just sayin’) #FrenchedOyster Parisian style - leaves the oyster attached to bottom shell - that’s an #OysterStory for another time... 6) Grab the edge of the shell to place on plate or working tray and grab the next oyster. 7) Arrange on plate - use those top shells to keep Oysters from rocking about. @swissmar_official #ShuckShank #4in1OysterBlade #BartendersBlade #StayHome #GetShucked #Oyster101 #LearnToShuck #GoShuckYourself #ShucKSafeKids @oceanwiselife #Sustainable #SustainableLiving #SaveTheOceanEatAnOyster #KISS #KeepItSimpleShucker Need Oysters? @seafoodonline.ca and @fultonfishmarket #Culinary #Hospitality @centennialcollege (at Toronto, Ontario) https://www.instagram.com/p/B_podZyh3n3/?igshid=srhra6qajqiw
