Page 114 - Delicious - UK (February 2020)

B U I L D Y O U R S E A F O O D S K I L L S

HOW TO SHUCK PACIFIC OYSTERS

IN THIS NEW SERIES, CJ JACKSON, SHELLFISH UK AMBASSADOR AND PRINCIPAL
OF THE SEAFOOD SCHOOL AT BILLINGSGATE (SEAFOODTRAINING.ORG), DELIVERS
KEY SKILLS IN CHOOSING, PREPPING AND COOKING FISH AND SEAFOOD.
“The taste and texture of oysters for opening some shellfish) is easy
vary hugely depending on where to do. If you don’t have a shucking
they’re grown; it’s worth trying ones knife, you can put Pacific oysters in
from different regions to compare a hot oven for a few moments and
the flavour. If you have an oyster they will open naturally – but they
knife, shucking (the technical term will be cooked.”

1 2 3 4

EQUIPMENT OPEN THE OYSTER
I recommend using an oyster 3Once the blade is in, don’t
knife as I find it easier to fit push the knife any further, but
the sharp point in the hinge of twist or lever the blade to
the oyster, which prevents it dislocate the hinge – you’ll
slipping out. Shucking is easy hear a shucking noise that
to do: just take a deep breath, means the oyster has opened.
then follow my instructions. RELEASE THE
4TOP SHELL
Also sold as rock Run the knife blade across the
KNOW- oysters or Japanese underside of the top shell to 5 6
HOW
oysters, Pacific oysters cut the muscle attachment,
are available year-round. then pull the shell away. Try
to keep the liquid in the shell.
TO STORE Keep oysters in the fridge sitting rounded-side
PROTECT YOUR HANDS RELEASE THE OYSTER
down, so they don’t lose their liquid if they open up.
1Cradle the oyster, rounded- 5Using the point of the
TO COOK Try oysters grilled with dill, pastis and crème
side down, in a cloth to protect blade, cut the muscle under
fraîche with a sprinkling of grated parmesan.
your hands. Find the hinge at the oyster to release it from
CJ’S TIPS Make sure oysters are tightly closed before
the pointed end of the oyster, the rounded half of the shell.
opening. Oysters that are even slightly open won’t be safe
then push an oyster knife, with TURN OVER AND
to eat. Avoid drinking too much alcohol with oysters as the
the tip pointing down at the 6CHECK FOR SHELL
two don’t mix well. One glass of fizz is perfect.
board, into the crack between To serve, carefully roll the
the top and bottom shells. oyster over in the shell using
EMBED THE KNIFE the knife so the plump,
2Twist the knife, still rounded side of the oyster is READER OFFER
pointing down, to create a gap uppermost. Remove any loose CJ will be shucking oysters and giving a tasting at The Seafood PHOTOGRAPHS: DAVID CHARBIT
School at Billingsgate, London E14, on Valentine’s Day, Friday
and slide the blade further into shards of shell. Tip away a tiny
14 February. To book for the discounted price of £70 (normally
the shell. Make sure the knife amount of juice from the oyster £75) for a couple, call 020 7517 3548 and mention delicious.
blade is embedded in the shell. as it will release more as it sits.

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