The Texas BBQ Forum

bsooner75 wrote:EH - mind me askin' what a sack of oysters goes for down on the coast? I've never shucked oysters but I sure love to eat them. Wouldn't mind giving it a try one day.


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They were $40 for a half sack which is 30#. There were 105 oysters in the sack and we're a little smaller than the ones I bought recently in Louisiana.

Bought a 32# sack for $36 in Houma, LA about 3 weeks ago. There were +/- 80 oysters.

All good stuff.

@ HEB, they list at about $7 for 9.

I know we've gotten them for less though.

I gotta do that…any shucking tips?


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I'm certainly not an expert on opening oysters. About two sacks is the extent of my experience.

You can easily cut yourself while try to open an oyster. Didn't happen this time but has happened in the past. Had I not been wearing a good glove, I would cut myself a couple times.

Need an oyster knife, a real good (tough) glove is recommended, and I used what is referred to as a lead this time which really helped. Called a lead because it's made I'd lead . Can position the oyster in the lead and stab it instead of your hand .

Lead


If you look close you will see battle scars on the lead either from the oyster or the knife slipping.

In a pinch, a wide flat/slot head screwdriver works well also. I like a short one, about 3 inches overall if I can't find my knife.

EH- next time you shuck some, can you show the lead in use?

May be a while before we do any shucking so grabbed a few shells out of an ant bed to provide pictorial. The lead simply helps hold the oyster in the position you want it in.







Close up of lead. Scars on the lead instead of my body. BTW - this is the first time I used the lead.

Lol, I'd hate to see your hand before the lead took the bullets,lol.
Great pics again. The pics sure paint a picture.

Russ

Thanks for sharing! Makes a lot of sense and may have to be a kitchen add.

Definitely see the benefit of the lead!


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