A Lot of Oysters, but No Pearls

Written by Joshua Burdette

A couple of years ago, Mark came to Santa Barbara to surf, drink wine, and teach me how to shuck oysters…and by surf I mean put a wetsuit on inside out and give himself over to the ravages of the sea! It was a great and memorable time that ended with a super swell, a lost wedding ring, and a slashed long board. The ring now lies at the bottom of the Pacific, but the board is mended and I can shuck a Blue Point.

I don’t exactly remember my first raw oyster, but I’m sure it was in Seattle where my brother lived at the time. Raw oysters can be surprisingly expensive for something that’s plucked from the ocean and pried open, so I’d never shelled out the money for something that I knew would be an acquired taste. In Seattle, though, they’re fresh out of the water and a dime a dozen if you go during happy hour. I’m sure my first was drenched in mignonette and barreled down the hatch while telling myself, “You’ll like this someday.”

I’ve since come to love raw oysters and prefer them with nothing but a squeeze of lemon. My favorites are the smaller and sweeter varieties you can get in Seattle, but when I’m buying them to shuck, I usually end up with Blue Points from the East Coast.

If you like raw oysters, or have some vague idea that you should like oysters (yes, you should), you must buy a knife and learn to shuck. Spend the extra $20 for a good knife that will age with you and you won’t regret it, even if it takes up space and goes unused 50 weeks a year. It just looks and feels better to have a good knife and reduces your chance of shanking yourself in your non-dominant hand. Shucking them yourself also cuts down on the expense and you can make a meal out of a dozen. Or pull out your knife, crush some ice, and slice a lemon at your next dinner party. Shuck an oyster or two per person to eat while the roast is in the oven. Even the most fearful guest will appreciate the chance to say they’ve tried a raw oyster. And you might win some converts.