Shucking Oysters
There are many ways that people open oysters to get to the good stuff inside. At Hog Island, we shuck our oysters in a way that keeps the meat intact and presents the oyster perfectly, ready to slurp straight from the shell. If you’re new to shucking oysters—fear not! We’ve got everything you need to know about how to open an oyster right here.
Storing Shellfish
We keep your oysters nice and fresh by storing them in specially designed saltwater storage tanks until you buy them. But once they’re yours, how do you store your shellfish safely until you’re ready to eat them? Find out the best way to store oysters and other shellfish and keep them fresh at home.
Step-by-Step Guides
Shucking Oysters
GATHER YOUR SUPPLIES
You’ll need a shucking knife and a shucking glove or kitchen towel.
Getting Started
First things first —always use protection! Put the glove on your non-dominant hand. (Alternatively, you can use a kitchen towel.) With your gloved hand, grab your oyster: cup side down, with the hinge pointing towards you. Insert your shucking knife at the hinge, and apply a little pressure to work your knife into the hinge.
Opening Your Oyster
Once you feel your knife give a bit, turn it like a key. With your shucking knife inside of the oyster, walk your knife back towards the bill (or the wide part) of the oyster with a rocking motion.
Prep and Eat
To remove the top shell, scrape the top where the muscle connects. Clean out any shell pieces that might be inside, then use your knife to cut under the oyster to release it from the bottom. Congrats, you’ve shucked your oyster—the hard work is over, time to enjoy!
Serve your oysters on a platter of ice to ensure they stay nice and cold while you eat them. Slurp your oysters naked or with a squeeze of lemon, a dash of hot sauce, or a touch of our Hogwash Mignonette.
Storing Shellfish
Live oysters, clams, and mussels love to be cold (34-40 degrees F), damp, and able to breathe. During transport, your oysters are on ice. Once they get to you, there are a few steps you should take immediately:
- Remove your oysters or other shellfish from their packaging
- Place a colander in a bowl, so the shellfish can drain well (Never submerge shellfish in freshwater or seawater)
- Cover with a clean, wet kitchen towel
- Place in your refrigerator ASAP
- To ensure the freshest shellfish possible, eat them within 3-4 days of delivery.
A note: Bivalves open their shells slightly to breathe—this is normal and means they’re healthy. Discard any oysters, clams or mussels whose shells are broken or do not close tightly when tapped. Discard any clams or mussels that do not open after cooking.