Anatomy of an Oyster, a #tbt to August 2017!

As a quick #tbt, I wanted to share the oyster hand-out from last year's Summer Harder party (August 2017) created by Dr. Mike McCann of The Nature Conservancy! Are you eating a lot of bivalves this summer? 

Miss this event? You can see pictures here!

Anatomy of an Oyster


What is a Bivalve?

Oysters are bivalves, and a bivalve is a mollusc with two shells. Other molluscs include snails, slugs, octopus, and squids. There are more than 9000 different species of bivalves, but you’re most likely familiar with clams, oysters, scallops, and mussels from your dinner plate.

How to Shuck an Oyster:

1.   Protect your non-dominant hand with a towel or glove.   

2.   Hold the oyster with the cupped shell on the bottom.

3.   Hold your shucking knife in your dominant hand.  

4.   Find the oyster’s hinge and insert your shucking knife.  

5.   Push your shucking knife into the hinge and twist. Wait for a pop.

6.   Remove the top shell by sliding your shucking knife across.

7.   Don’t spill the oyster’s liquid.

8.   Use your shucking knife to separate the oyster meat from the bottom shell.

Simple Rules for Choosing Seafood

Choosing sustainable seafood whether at the market or at a restaurant can be tricky. While these rules aren’t foolproof, they’re a good start.

1.  Eat local – Long Island and New Jersey are good choices. Massachusetts or Connecticut work too.  

2.  Eat American – Surprisingly the USA has some of the best-regulated fisheries in the world.

3.  Eat lower on the food chain - Think: mussels, clams, and sardines; Not: tuna, swordfish, or shark.  

How to Pick Fresh Oysters

If it is open, don’t eat it!

If it stinks, don’t eat it!

If it sounds or feels hollow, don’t eat it!

Gina Leggett