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| Oysters |
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| 1. Make sure the shell of the oyster is tightly closed, or closes quickly when handled. Any that do not should be discarded, since they are dead and unedible. |
2. After cleaning by scrubbing the shell with a stiff brush under cold, running water, the oyster is ready to be opened. Grip as shown, and force shucking knife inside opposite the hinge. |
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| 3. With a twist of the knife blade, slowly force the oyster shell open. |
4. In a quick side-to-side motion, slice through the large abductor muscle attached to the flat upper shell (note thumb position). Remove the shell. |
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| 5. Cut the lower end of the same muscle, which is attached to the deep half of the shell. Remove any chips of shell that cling to the meat. |
6. The most common way to serve is on the half shell with lemon. If not served immediately, place oysters in a container, cover with their own liquid, and refrigerate. |
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...continue (Clams) |
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Virginia Marine Products Board | info@vaseafood.org | Phone: (757) 874-3474 | Fax: (757) 886-0671
554 Denbigh Boulevard, Suite B, Newport News, VA 23608 |
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