Category Archives: Oyster Shucking Boards

What Is the Oyster R-Month Rule?

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Don’t worry, you can now eat oysters all year long.An employee of the Hollywood Oyster company in Maryland pulls oysters out of the water.

Kit Waskom Pollard, a writer for The Baltimore Sun, gathered information on this topic. One of the more well-known, but less understood, rules about oysters says that they should be eaten only during months that have an “R,” so from May to August, they should be off the menu. This guideline goes back hundreds of years and is rooted in lack of reliable refrigeration and a need to allow oysters to reproduce during the summer months. When oysters reproduce, they become weak and may be susceptible to disease.
                                                                                                                                                                       
Today, thanks to modern refrigeration and the development of new breeds of oysters that do not reproduce in the summer, oysters are fine to eat any time. “The thing we spend most of our time educating on is that with farmed oysters, you can eat them year-round,” says Tal Petty, who harvests the Sweet Baby Jesus oyster at his St. Mary’s County farm, Hollywood Oyster.

“First, they’re not sitting on a boat in the sun for hours on end,” he says. “And two, we grow triploid oysters — hybrids. They don’t have sex in the summer, which means their meat is firm throughout the season.”

The Maryland Department of Natural Resources has a campaign to get diners past the R rule: “New aquaculture technology, strict harvesting standards and modern refrigeration have debunked this myth and made our Chesapeake delicacy enjoyable year-round!”

Source: June 10, 2014|By Kit Waskom Pollard, For The Baltimore Sun

Create Great Gifts By Recycling Your Shells!

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IMG_8890ScreenHunter_185 Dec. 01 08.20Do You Recycle? Recycling is the process of collecting and processing materials that would otherwise be thrown away as trash and turning them into new products.

So, what can you do with your leftover oyster shells? You will be surprised. Here are some ideas to help you get started. First shuck your oysters, then bleach your shells. Once they are clean and dry, let your creative side shine!

Discover Your Pearl!

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ScreenHunter_114 Nov. 15 15.26What makes an oyster knife invaluable to the oyster shucker? The grip, the fit, durability, sharpness and thickness of the blade, and the ease of shucking the oyster.

Who would love unique, one-of-a-kind oysterScreenHunter_119 Nov. 18 15.46 knife? You know who they are. Don’t wait until Black Friday! Click on Gonzo’s knives to see the full display of Galveston, Low Country, and the original New Orleans Shucker. They make great gifts for family members and friends. TIP of the Week: If you use a shucking board, you may have a safer shucking experience and probably save yourself a trip to the ER. Also, think of a project to recycle your oyster shells. ‘Tis the season!

 

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Make Your Own Oyster Po’ Boys!

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IMG_8902Fried Oysters Po’ Boys… Mmm! Mmm! Good!ScreenHunter_120 Nov. 18 17.31

Start by shucking your own fresh oysters. Use 6 large shucked oysters; 1 1/2 pints stout, preferably Guinness; 1/2 cup all-purpose flour; 1 pinch seafood seasoning, such as Old Bay; 1 pinch salt 1 pinch ground black pepper; and Vegetable or canola oil, for frying.

 Marinate the oysters in the beer for 30 minutes or more.

Heat a few inches of oil in a large saucepot to 350 degrees F. Combine the flour, seafood seasoning, salt and pepper. Dredge the marinated oysters in the flour, and then shallow-fry until golden brown, 3 to 5 minutes.

Use your favorite French bread, cut in half; top with lettuce, tomato, and your favorite red or remoulade sauce.

Bon Apetit!

For information about the oyster shucking knives and oyster shucking boards click on underlined link or contact 51gonzo46@gmail.com.

Try Oyster and Pecan Stuffing for Thanksgiving!

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It’s that time of year to create your favorite stuffing. At our house, our favorite is Tony Chachere’s baked Oyster Pecan Stuffing! Bam!

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Directions:

  1. In a medium saucepan over medium heat, heat the butter until it bubbles. Add the onion, green onion, thyme, oregano, and cayenne. Cook until the onions turn translucent.
  2. Shuck the oysters and save the juice reserving 1 cup of the liquor(oyster water). Set aside.
  3. Add the vermouth and bring it to a boil. Lower the heat a little and add the oysters. Poach for about three minutes, or until the oysters curl at the edges. Lower the heat to the lowest setting.
  4. Add the oyster water (up to 1/2 cup) and the French bread cubes. Stir to soak the bread cubes with liquid. If the oysters break up a bit as you do this, that’s okay. Let the mixture return to a simmer and hold there for about three minutes.
  5. Add the parsley and the chopped pecans. Toss to evenly distribute them in the mixture. It should be fairly loose and wet; tighten it up to a stiff mixture with the bread crumbs, and transfer it to a baking dish.
  6. Just before serving, bake, covered, in a 350-degree oven until warm all the way through. Then bake another few minutes uncovered to get a bit of a crust on top. Serves six to eight.

– Click here to see ingredients!>