it usually takes a professional less
than three seconds to get it done hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’ll be
learning how to shuck an oyster when we
refer to Easter shucking what exactly
are we talking about basically the goal
of an oyster shucker is to open an
oyster and in 3 or 4 seconds if need be
when you’re pressed for time and have
the oyster be as perfect as it was 4
seconds before you just took it out of
the shell it’s gonna be sitting there
without a cut in the belly or any of the
meat it’s gonna be severed from the
shell and just perfect and just toss her
back is it difficult it can be very
difficult yes there’s a number of
injuries that you can definitely you are
wielding a sharp knife and with most
oyster shuckers you are also drinking
the best advice was from my sister I was
champion oyster shucker there and when I
started doing ask him for advice
she stopped that she looked at me as she
was jester says do five thousand then
come back and ask me so really the
advice is do as many as you can with
each one you’re gonna get better and
better like you mentioned there are a
lot of oyster shucking competitions
around the world have you ever been
involved in one I’ve competed about five
competitions for four or five or six
competitions I just competed at the
Canadian national competition this year
in Tyne Valley with some of the best
guys in Canada and how fast for you I
was very very happy that I came in
fourth place in Canada so they take your
flat time so it’s how quickly opened
them and then they take deductions for
if the bellies cut immediately severed
so my time for doing 18 oysters was a
minute 43 seconds thanks very much thank
you very much all right so now it’s time
for me to show you how to shuck an
oyster there’s two different ways to
shuck an oyster one is from the back or
the hinge which we do here in the
Maritimes and a little bit out west and
the other one is going in by the side
we’re gonna stick to the back hinge
opening method and we’re gonna show you
how to do that so what you do is you
take your oyster you’re gonna place it
out in front of you this up here the
flat side that it’s gonna call the lid
and this one is gonna be called the cup
the oyster you always want it to be cup
side down if you haven’t done ten
thousand oysters here’s what I suggest
take your oyster put it in a claw on the
counter and what you’re gonna do is
you’re gonna take your hand and don’t
put your hand like this because you
there’s no reason to protect the oyster
you want to protect your hand so you
take the cloth and you’re gonna cover
your hand with it that way if this nice
slips
going to be protected for it now I’m
going to show you without the cloth so
you take your knife you’re going to find
the sweet spot in the back hinge right
here you’re going to go in in about a 45
degree angle downwards so you take your
knife you’re going to hold it nice and
firm so the oyster doesn’t Rock that’s
where a lot of the injuries happen just
with a little bit of pressure just like
you’re sharpening a pencil a little bit
of wiggling not too much as a mistake
most people make that they try to wiggle
too much and then you’re breaking all
the shells and if shells fall in the
oyster no one likes a crunchy oyster so
once the knife is in you’ll see you
found the sweet spot a knife is just
going to stand right up there hold it in
there you give a little pop there you go
the oyster is open now the trick is to
release the top muscle on the bottom
muscle they call the adductor muscles so
how we do that as we take our knife and
you’re gonna be doing more scraping and
cutting you’re gonna hold the oyster
open like that then what you’re going to
do is you’re going to put your knife all
the way to the back to the right side of
the muscle the muscle is going to be
right there sort of off to a little bit
of the right imagine that this was an
oyster in our heart was off to the right
same thing with this muscle of the
oyster so you’re probably open we’re
gonna go to the right side of the muscle
or the far side you’re gonna give a nice
little cut there and once you cut the
muscle every the shell is just gonna
fall away and the shell falls away I’m
gonna flatten it out a little bit there
you’re left with a beautiful little
oyster like that you’re gonna lift the
back up just to check if there’s any
show no shell we’re looking perfect this
is a very very nice oyster there’s no
cut in the body or the meat you’re gonna
take your knife and just in one nice
little swoop you’re gonna cut away from
you again more kind of moving against
the shell then cutting through it you’re
just going to push it across it like
that your oyster is freed and you’re set
to go
than three seconds to get it done hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’ll be
learning how to shuck an oyster when we
refer to Easter shucking what exactly
are we talking about basically the goal
of an oyster shucker is to open an
oyster and in 3 or 4 seconds if need be
when you’re pressed for time and have
the oyster be as perfect as it was 4
seconds before you just took it out of
the shell it’s gonna be sitting there
without a cut in the belly or any of the
meat it’s gonna be severed from the
shell and just perfect and just toss her
back is it difficult it can be very
difficult yes there’s a number of
injuries that you can definitely you are
wielding a sharp knife and with most
oyster shuckers you are also drinking
the best advice was from my sister I was
champion oyster shucker there and when I
started doing ask him for advice
she stopped that she looked at me as she
was jester says do five thousand then
come back and ask me so really the
advice is do as many as you can with
each one you’re gonna get better and
better like you mentioned there are a
lot of oyster shucking competitions
around the world have you ever been
involved in one I’ve competed about five
competitions for four or five or six
competitions I just competed at the
Canadian national competition this year
in Tyne Valley with some of the best
guys in Canada and how fast for you I
was very very happy that I came in
fourth place in Canada so they take your
flat time so it’s how quickly opened
them and then they take deductions for
if the bellies cut immediately severed
so my time for doing 18 oysters was a
minute 43 seconds thanks very much thank
you very much all right so now it’s time
for me to show you how to shuck an
oyster there’s two different ways to
shuck an oyster one is from the back or
the hinge which we do here in the
Maritimes and a little bit out west and
the other one is going in by the side
we’re gonna stick to the back hinge
opening method and we’re gonna show you
how to do that so what you do is you
take your oyster you’re gonna place it
out in front of you this up here the
flat side that it’s gonna call the lid
and this one is gonna be called the cup
the oyster you always want it to be cup
side down if you haven’t done ten
thousand oysters here’s what I suggest
take your oyster put it in a claw on the
counter and what you’re gonna do is
you’re gonna take your hand and don’t
put your hand like this because you
there’s no reason to protect the oyster
you want to protect your hand so you
take the cloth and you’re gonna cover
your hand with it that way if this nice
slips
going to be protected for it now I’m
going to show you without the cloth so
you take your knife you’re going to find
the sweet spot in the back hinge right
here you’re going to go in in about a 45
degree angle downwards so you take your
knife you’re going to hold it nice and
firm so the oyster doesn’t Rock that’s
where a lot of the injuries happen just
with a little bit of pressure just like
you’re sharpening a pencil a little bit
of wiggling not too much as a mistake
most people make that they try to wiggle
too much and then you’re breaking all
the shells and if shells fall in the
oyster no one likes a crunchy oyster so
once the knife is in you’ll see you
found the sweet spot a knife is just
going to stand right up there hold it in
there you give a little pop there you go
the oyster is open now the trick is to
release the top muscle on the bottom
muscle they call the adductor muscles so
how we do that as we take our knife and
you’re gonna be doing more scraping and
cutting you’re gonna hold the oyster
open like that then what you’re going to
do is you’re going to put your knife all
the way to the back to the right side of
the muscle the muscle is going to be
right there sort of off to a little bit
of the right imagine that this was an
oyster in our heart was off to the right
same thing with this muscle of the
oyster so you’re probably open we’re
gonna go to the right side of the muscle
or the far side you’re gonna give a nice
little cut there and once you cut the
muscle every the shell is just gonna
fall away and the shell falls away I’m
gonna flatten it out a little bit there
you’re left with a beautiful little
oyster like that you’re gonna lift the
back up just to check if there’s any
show no shell we’re looking perfect this
is a very very nice oyster there’s no
cut in the body or the meat you’re gonna
take your knife and just in one nice
little swoop you’re gonna cut away from
you again more kind of moving against
the shell then cutting through it you’re
just going to push it across it like
that your oyster is freed and you’re set
to go
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