Fresh oysters are a whole food, secure in Mother Nature’s own brilliant packaging. We deliver fresh Mahurangi oysters all over Aotearoa New Zealand and beyond. However, because our clever team do not actually come with each box of the delicious oysters we sell, we thought we’d give some help on how to shuck oysters.
Oyster shucking made easy
Now shucking oysters need not be intimidating, especially when you have whizzes to guide you.
To prove this, why not check out our video of three expert shuckers pictured above? Watch these pint-sized pros as they merrily shuck oysters and gobble them up under the expert tutelage of Andrew Hay (otherwise known as Nod, Skipper or The Oysterman).
Nod and Lisa are a bit a legend in the Mahurangi where they take oyster lovers and oyster lovers-to-be out on two-hour tours of Mahurangi oyster farms tour on Shuckle Ferry, a converted Northland dinner cruise boat. Guests can learn how to shuck oysters. Or they can simply eat Pacific oysters while supping on a chilled bevy or two.
Shucking oysters step by step
Firstly, arm yourself with a knife with a dull-pointed, thick blade. We recommend a special oyster knife as your weapon of choice. Oyster knives have textured handles, which can help prevent slipping. The rigid blade and small point just make opening oysters easier.
Step one:
According to Nod, the easiest way to shuck a Pacific oyster is through the side. Place the oyster down, so it is sideways on with the flat shell up. The cupped side will hold the oyster and its liquid while you shuck.
Step two:
Now look for the hinge. Hold the back or pointed bit down with a tea towel. (I like to hold the oyster in a tea towel so it protects my hand should the oyster knife slip.)
Insert the tip of an oyster knife near the hinge and give it a twist and a bit of a wriggle until it separates the top and bottom shells. Don’t use too much force or you could slip and cut yourself.
Step three:
Holding the oyster, slide the knife along beneath the top shell. Once the lid is off, slide the knife beneath the oyster to cut the adductor muscle – the muscle attached to the top and bottom shells. With the two shells completely separated, you now have a freshly shucked oyster.
Step four:
Done shucking oysters—now what? Add your favourite toppings and get gobbling.
Time to get gobbling
However, if you’re not feeling confident, you have dozens of oysters to open, you’re under serious time constraints or simply don’t want the hassle of shucking them, you can still happily gobble them at home. We have a few tricks for shucking oysters without touching a shucking knife so you can happily enjoy them without any fuss.
With the power of heat, or cold, you can enjoy oysters without need of a shucking knife. Whether you opt for barbequing, roasting, steaming, freezing or a microwave, these tricks promise a hassle-free oyster experience. So, gather your friends and let the oyster feasting begin.
The oyster of choice
Thanks to our careful husbandry and intelligent market selection, our plump Pacific oysters have become the oyster of choice in the Auckland restaurant scene and are exported in large numbers to Pacific Rim countries.
Feel free to contact us directly should you want more information. As a family business, we are very proud of what we produce and sell – and we only sell the best.