Oysters are an acquired taste and are thought of as a regional treat, but they are both healthy for the environment as cleaners of the the bays in which they reside, and for consumption due to their high zinc and protein contributions.
And in my view, the only way to eat them is raw, on the half shell. I prefer a saltier oyster, and we purchase Chincoteague oysters at the Maine Avenue Fish Market on the waterfront in DC, at Jesse Taylor Seafood. They are $10/dozen or $35 for 50.
An oyster has a top and a bottom shell, and how one serves the oyster remains a source of contention. But first, the anatomy. The top of an oyster is generally flat and the bottom, or cup, is generally rounded:
I prefer the oyster served in its salty liquor, so I serve my oysters in the cup. However many local shuckers serve the oyster on the top, omitting this liquor.
Next step is to find the hinge end. With the oyster oriented top to bottom, the hinge is pretty easy to find at the pointed end:
We use a Boston-style knife with a 4-inch blade to pry these guys open. We purchased this one on Amazon.
The opening process is to simply easy with some strength the tip of the knife into the hinge end while gently rocking the knife back and forth until the upper shell pops. Then use the knife to cut the adductor muscle at the front of the top shell to release it. Then cut the same muscle in the cup to release the meat, and dress with cocktail sauce/horseradish/mignonette.
Here is a video of the process:
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