My family decided to take part in a raw oyster fest last night. Normally, I'm a fan of raw oysters, but since I just got over food poisoning, I opted for cooked chicken.
I did, however, observe the process. To start, the oysters came from a fishmonger who just received a fresh shipment from Vancouver. Armed with lemons, Tabasco Sauce and some shucking knives, I watched as my family began the process of cracking open those shells.
Now, I don't know what they were imagining, but I know from experience, shucking oysters is hard work. It takes awhile to get get your knife into the hinge of the shell and pry it open. Once you open the oyster, it's a good idea to rinse before you eat it, as it's often a little grainy and too salty.
And although it's rare to get bad oysters from a reputable fishmarket, it does happen. So SMELL the oyster BEFORE you open it. (Sadly, the oyster eaters learned this the hard way. Perfume, candles and two air vents helped to clear the smell a little, but us non-oyster eaters definitely felt a little ill).
The end result was a delicious meal (or so I was told). And it was a good experience to learn from. Whether or not it was worth all the work? Let's just say the consensus is to go out next time.
Oh...and there's a whole new respect to those who work at oyster bars.
