It takes a certain twisted kind of mind to dedicate oneself to the mastery of the Shuck. The long hours, the repetition, the inevitable cuts and injuries... The refinement of the craft happens at the Oyster bar: position the knife; pop the hinge; a clean sweep of the blade and off comes the top shell; the knife comes back and cuts the lower adductor muscle like butter; a quick pass for grit along the rim, then plate. Beautiful. Then do it again…
The glory comes during battle: speed matters most, but clean still counts. Hit that sweet spot between the two and you're the last one standing... OysterChamps.com
