I shuck, therefore I eat...oysters
Thanks to all the folks who helped with my oyster adventure for my sister's birthday dinner party over the weekend, Brother picked up 100 oysters at Belle Isle (FYI--they did not have ice to go with, but we made do.)
He said they were Cummaquids. They were briny, tasty goodness! Shells were a bit chippy, but so what?
Most imporantly--I learned to shuck!! The world is now my oyster as far as oysters go. You know what they say, teach a girl to shuck and she's got oysters for life. Or at least I say that!
We polished off about half that night. I had more for lunch the next day. Then we grilled the rest for dinner last night.
It was oyster heaven.
Next time I definitely want to get some from Island Creek--and it looks like next time will be in two week for said brother's 50th. Thank goodness for birthdays!
Thanks again All.
I wonder if they weren't Pemaquids rather than Cummaquids? Anyways, I get Island Creeks from their "World Headquarters" in Duxbury on a fairly regular basis. It's actually Billy Bennett's (Skips father) former lobster market at 286 Parks St. They have been kind enough to give me a scoop of shaved ice when I asked.
I was all excited when I mastered oyster shucking a few years ago on the Cape. And then I realized that it was cheaper to have a beer and a dozen oysters at happy hour at Legal Seafoods than it was to buy a dozen from the fish market and eat them at home.
Of course, there's not a lot of $1 opportunities on the Cape, so I still plow through them when I'm out there.
Can I ask, where and how did you learn how to filet fish? Was it from someone you know, or did you get a professional lesson? The nice gentlemen at Courthouse have described the technique several times, but I don't seem to be learning it well (as is obvious if you saw my fish filets), and I would love to find a place that does hands-on lessons.