How we shuck.


We’re gonna show y’all how to shuck an oyster properly.
Every oyster has a cup side and a flat side and then every oyster also has a pointed end and a rounded end.
At the pointed end here, is the hinge.
So you put the oyster cup side down and we press in and as soon as you feel that ligament pop you’re gonna twist it and this is the key to making it look nice, slide the knife against the top shell.
You get the top shell off with no meat stuck on it, and you haven’t made the meat underneath look like scrambled eggs by putting the knife blade into it.
Loosen the muscle underneath, check for any shell chips and you’re all ready to go.

Shucking and handling live shellfish.

There are many ways that people open oysters to get to the good stuff inside. We shuck in a way that keeps the meat intact and presents the oyster perfectly, ready to slurp straight from the shell.

Rules of handling live shellfish.


On the road, transport oysters on ice in a cooler or waterproof bag - do not seal the bag. Oysters love to be cold (34-45 degrees F), damp and able to breathe. Never submerge your oysters in fresh water or sea water.


At home, refrigerate. Place oysters, clams and mussels in a shallow bowl, the deep-cup side of the oyster facing down, and cover with a clean, wet kitchen towel. Or keep oysters in a cooler over ice and drain the cooler as the ice melts. Always keep your cooler as shaded as possible.


Eat 'em up fresh. For the freshest experience, we recommend eating shellfish within 1-2 days of purchase. They will remain fresh up to 4-5 days when carefully cared for, see instructions 2, above. Always discard any shellfish that does not close tight when tapped with a knife.


Discard any open bivalves. Bivalves open their shells slightly to breathe - this is normal and good health. Discard any oysters, clams or mussels whose shells are broken or do not close tight when tapped. Discard any clams or mussels that do not steam open.