{"id":6313,"date":"2002-12-01T15:11:00","date_gmt":"2002-12-01T20:11:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=6313"},"modified":"2024-11-22T13:04:04","modified_gmt":"2024-11-22T18:04:04","slug":"maritime-morsels-shucking-oysters-clams-like-a-pro","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/maritime-morsels-shucking-oysters-clams-like-a-pro\/","title":{"rendered":"MARITIME MORSELS: Shucking Oysters, Clams Like a Pro"},"content":{"rendered":"\n\n\n\n\n
During the winter months, oysters taste their finest. However, it requires a little work to shuck them.<\/p>\n\n\n\n
At the annual Seafood Quality and Safety Workshop for environmental health specialists at Pine Knoll Shores, Wayne Mobley demonstrated how to shuck oysters and clams like a pro. The workshop was co-sponsored by Sea Grant, the UNC-CH School of Public Health, the N.C. State Seafood Lab and the N.C. Shellfish Sanitation Section.<\/p>\n\n\n\n
Mobley, a state environmental health specialist, says the most difficult oysters to shuck are the intertidal oysters, also called “clusters” or “coon oysters” by natives. These long, narrow oysters have a brittle shell and sharp lip.<\/p>\n\n\n\n
Oysters come in two sizes \u2014 “select” or large, and standard. Before shucking any oysters, scrub them thoroughly with a stiff brush under cold, running water. Then get a sharp knife. Mobley says it is important to hold the knife properly \u2014 with your thumb close to the tip of the knife.<\/p>\n\n\n\n