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Shucking oysters


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#16 voyager

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Posted 13 January 2019 - 03:02 AM

Today I eyed some Eastern oysters at my fishmonger.   They are indeed a totally different animal from our Pacific (Japanese) variety.   Round, smooth, regular.  Not the neolithic geodes I've been combating.    I've lunch guests tomorrow but will try to make a comparison next week.


It's not my circus,

not my monkeys.


#17 Wilfrid

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Posted 13 January 2019 - 04:00 AM

No advice on the clams then?

#18 joethefoodie

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Posted 13 January 2019 - 12:40 PM

I think if they're really cold (like 30 minutes in the freezer), they're easier to shuck.  



#19 Anthony Bonner

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Posted 13 January 2019 - 02:03 PM

Will endorse the freezer method. And a clam knife.

"This is a battle of who blinks first, and we've cut off our eyelids"


#20 Orik

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Posted 13 January 2019 - 09:23 PM

No advice on the clams then?

 

For normal small-ish clams you need the right knife (skinny with a round head) and then it (usually) can just get between the shells (you do this from the opposite side of oysters). Larger clams and other relatives (e.g. Akagai) open like oysters.

 

eta: one of the three on the left will do:

 

73-0337-20.jpg


sandwiches that are large and filling and do not contain tuna or prawns

#21 Anthony Bonner

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Posted 13 January 2019 - 10:22 PM

Mine is skinny thickening out. It's a knife but I wouldn't want to cut anything with it. It's very primative looking.

What is 24?

"This is a battle of who blinks first, and we've cut off our eyelids"


#22 Wilfrid

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Posted 14 January 2019 - 12:18 AM

I have the right knife, I have the right orientation. I guess I should try again. Doing oysters is quite satisfying.

#23 Wilfrid

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Posted 14 January 2019 - 12:20 AM

I shall Instagram my clan knife if I can find it.

#24 voyager

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Posted 14 January 2019 - 01:35 AM

Edited out.


It's not my circus,

not my monkeys.


#25 joethefoodie

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Posted 14 January 2019 - 01:49 PM

6wX2vQg.jpg

 

Oyster and clam knives.  

 

5s89Oh8.jpg  iDP6vX4.jpg

 

Usually, a clam knife will have one side very thin (edge), and the other side a bit thicker (spine), which will be the side you pull into the clam from. The edge side is the side that enters the clam shell - opposite the hinge. This is the knife on the far left in the top picture.

 

The knife in the middle also has a thick side and a thin side, while the one on the far right has equal sides.



#26 joethefoodie

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Posted 14 January 2019 - 01:56 PM

Mine is skinny thickening out. It's a knife but I wouldn't want to cut anything with it. It's very primative looking.

What is 24?

 

Scallop?



#27 Sneakeater

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Posted 14 January 2019 - 05:46 PM

Bottle opener?


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#28 Orik

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Posted 14 January 2019 - 05:50 PM

 

Mine is skinny thickening out. It's a knife but I wouldn't want to cut anything with it. It's very primative looking.

What is 24?

 

Scallop?

 

 

Indeed.


sandwiches that are large and filling and do not contain tuna or prawns

#29 Wilfrid

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Posted 14 January 2019 - 10:02 PM

How is it I get home and completely forget to photograph my knives.