Shellfish of the Day: Fresh Hood Canal Oysters!

I recently went to a seafood restaurant that served Hood Canal oysters and I was pretty content on this kind. As you might already know, there's a ton of varieties when it comes to oysters and it's usually pretty difficult to remember what you had but the Hood Canal oysters did leave a lasting impression to me. It was pretty meaty, not very salty, not very metallic tasting, and had a decent texture to it. Oysters are pretty expensive at restaurants and can cost over $3 an oyster!

I decided to hunt for seafood wholesale markets that sell them so I can shuck and eat them at home. I found a place that sold them for 79 cents an oyster! You start to realize how much many restaurants are charging and see how much they are profiting. It's quite interesting.

I consumed these oysters raw so there's not much skill required and you just need to invest in an oyster shucker and just watch some Youtube videos. In short, you just need to stab/pierce/crack with the oyster shucker a gap between the top and the bottom lid of the oyster's back side. Basically that's what is keeping the oyster intact. You just keep forcefully twist your oyster shucker clockwise and counter-clockwise to slowly "drill" and detach the two oyster lids. It takes some practice and some trial-n-error on the technique but it's totally doable!

Give it a try and good luck!

Oyster Shucker

Drill at the back side between the two lids!

Voila!