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Shucked oysters for sale?

Boston_Otter Jan 25, 2012 07:43 AM

Any thoughts on where I could pick up some pre-shucked fresh oysters? I'm making a recipe with them and really don't want to deal with oyster shucking if I can avoid it. Possibly Captain Boston Fish?

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  1. Dave MP RE: Boston_Otter Jan 25, 2012 10:34 AM

    Approximately how many would you need?

    3 Replies
    1. re: Dave MP
      Boston_Otter RE: Dave MP Jan 25, 2012 11:33 AM

      Not many -- a dozen at most. Even a place that'll open them for me so I can have them on the shell would be OK. I'm making Momofuku's Bo Ssam recipe and would like them on the side.

      1. re: Boston_Otter
        Dave MP RE: Boston_Otter Jan 25, 2012 11:42 AM

        Seems like a lot of fish markets might be able to do this for you, although maybe for a fee.

        Just called Captain Boston Fish, and it sounds like the oysters there are sold for 1.50 each. Wasn't clear whether they could shuck them or not (language barrier on the phone)

        I then called James Hook in Downtown, and they also sell oysters for $1.50 each, and it's $2.00 each if you want them shucked.

        What about the guy who sells oysters at Haymarket?

        1. re: Dave MP
          Boston_Otter RE: Dave MP Jan 25, 2012 12:02 PM

          Thanks for the legwork, Dave!! Capt. Boston is right up the street from me, so I'll give them a shot first. I'm getting my hands on an oyster knife as well, just in case they can't do it.

    2. SeaSide Tomato RE: Boston_Otter Jan 25, 2012 11:02 AM

      The fishmonger within Miltn Market place--Rocky Neck, I believe.

      Got 125 shucked-with shells and liquor for serving-for a50th B-day party over the summer. They were terrific oysters--and very friendly people!

      1 Reply
      1. re: SeaSide Tomato
        okra RE: SeaSide Tomato Jan 25, 2012 11:13 AM

        link

        -----
        Fruit Center Marketplace, Milton
        10 Bassett St, Milton, MA 02186

      2. m
        Madrid RE: Boston_Otter Jan 25, 2012 12:26 PM

        if you don't mind getting them *not* freshly shucked (and you probably do want them freshly shucked for this Momofuku recipe..man, I want to try that too, if I can find the Boston butt with bone in), Market basket sometimes has them in a can with the liquor, as do some WF locations sometimes. I used them in the can for a cajun oyster pie and they are fine for that purpose. I mean in a refrigerated tin fish dept, these are indeed fresh, not smoked in a can in the grocery section next to canned tuna.

        6 Replies
        1. re: Madrid
          Boston_Otter RE: Madrid Jan 25, 2012 01:18 PM

          Thanks Madrid, I'll check that out in a pinch. FYI, McKinnon's in Davis Square has bone-in Boston butt, but not in the 10 lb size they do at Momofuku. I'm doing two five-pounders.

          1. re: Boston_Otter
            m
            Madrid RE: Boston_Otter Jan 25, 2012 03:12 PM

            thanks, Otter...I live in somerville so will check out McKinnons...I want to do half the recipe anyway. it sounds so good!

            1. re: Madrid
              Boston_Otter RE: Madrid Jan 29, 2012 05:02 AM

              By the way Madrid, I definitely recommend the recipe. The oysters are great with it but not 100% essential, and all the side-sauces are a hassle but worthwhile. The actual pork is crazy easy to make and delicious. For a half recipe I cooked it for about 4 to 4.5 hours instead of 6 and it came out perfectly.

              1. re: Boston_Otter
                m
                Madrid RE: Boston_Otter Jan 29, 2012 06:43 AM

                thanks, I really am going to try it a nd the complicated side sauces are actually very appealing to me! I know they are going to move this to homecooking, but in case you see it before they do, you used bone-in pork butt, right? Do you think having the bones in made a huge difference? I have a boneless one and might just go ahead with it!

                1. re: Madrid
                  Boston_Otter RE: Madrid Jan 30, 2012 08:03 AM

                  I used bone-in. I don't think it'd make a huge difference if you used boneless. Just cook it with the fat side up.

                  The side sauces are all easy to make. A quick trip to H-Mart should get you any hard to find Korean ingredients (good kimchi, gochujang, ssamjang). Good luck!

                  1. re: Boston_Otter
                    m
                    Madrid RE: Boston_Otter Jan 30, 2012 02:35 PM

                    Thanks, Boston Otter! I will probably get it bone in and then second time try boneless. I live near Union Square Somerville so I think I can get everything at the Reliable Korean market there.

        2. j
          Jenny Ondioline RE: Boston_Otter Jan 25, 2012 04:27 PM

          Steamers in Nonantum sells shucked oysters, fyi.

          1. Boston_Otter RE: Boston_Otter Jan 27, 2012 10:34 AM

            As a follow-up, I picked them up at Fresh Pond Seafood, unshucked, at the same $1.50/ea that everyone else in town seems to sell them at. Great place -- I'd forgotten that they'd moved, and their new digs are really nice; they even serve lunch, including fried whole bellies. I'll have to go back and try their food sometime.

            1. c
              cambridgedoctpr RE: Boston_Otter Jan 29, 2012 09:05 AM

              if you are talking about shucking a dozen oysters; why not do it yourself; it takes about a minute an oyster. If you had a short, thick tipped screwdriver, it would take the place of an oyster knife.

              10 Replies
              1. re: cambridgedoctpr
                StriperGuy RE: cambridgedoctpr Jan 30, 2012 06:21 AM

                Takes about 10 seconds an oyster once you get the hang of it.

                1. re: StriperGuy
                  c
                  cambridgedoctpr RE: StriperGuy Jan 30, 2012 07:39 AM

                  d--n, you are good

                  1. re: cambridgedoctpr
                    StriperGuy RE: cambridgedoctpr Jan 30, 2012 11:33 AM

                    It just takes practice. Once you've shucked a few bushels of clams / oysters you just zip right through them. Proper tool also helps.

                    Here is a video of a guy doing 33 in a minute. Apparently the current world record is 38 in a minute...

                2. re: cambridgedoctpr
                  Boston_Otter RE: cambridgedoctpr Jan 30, 2012 08:04 AM

                  I ended up doing it myself -- I bought a decent oyster knife and had them all shucked very quickly. Like you say, wasn't too hard once I figured it out.

                  1. re: Boston_Otter
                    w
                    Wannabfoode RE: Boston_Otter Jan 30, 2012 01:25 PM

                    please do not use a screwdriver, that is a huge safety risk. an oyster knife should cost you know more that $4

                    1. re: Wannabfoode
                      StriperGuy RE: Wannabfoode Jan 30, 2012 01:38 PM

                      Yah, I agree. Screwdriver is a great way to slip and jab yourself doing some serious damage.

                      Also for newbie's (and me personally) I don't advocate the "in hand" approach. I put a dish towel on the counter, and the hold the clam/oyster to the counter with the palm of my hand. If you do slip this way the only thing you jab is the counter.

                      1. re: StriperGuy
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                        emannths RE: StriperGuy Jan 30, 2012 01:42 PM

                        I like this way, using the towel as a hand guard (I actually cover my whole hand I think, not just my thumb): http://www.youtube.com/watch?feature=...

                        1. re: emannths
                          StriperGuy RE: emannths Jan 30, 2012 01:52 PM

                          Nice video... minus the thumb guard towel trick that is basically my approach. So easy.

                        2. re: StriperGuy
                          c
                          cambridgedoctpr RE: StriperGuy Jan 30, 2012 02:16 PM

                          there are small thick screwdrivers which would do the trick(i read that in Cook's Illustrated) though a long thin one may be a little dangerous. you do need to use something to deal with a knife that slips and one needs a towel or other hand guard.

                          1. re: cambridgedoctpr
                            StriperGuy RE: cambridgedoctpr Jan 31, 2012 06:46 AM

                            The way I hold the knife and position the mollusc there is essentially no way you could stab yourself. Also, regardless I think that an oyster knife is safer because so much less effort is required than even the most ideal screwdriver.

                  2. e
                    emannths RE: Boston_Otter Feb 13, 2012 07:06 AM

                    H-mart had both fresh ($7/8oz, from Washington) and frozen (IQF, $4/8oz, from Korea) oysters this weekend.

                    1 Reply
                    1. re: emannths
                      l
                      lucyj RE: emannths Aug 3, 2012 05:02 PM

                      Any idea where to get freshly shucked oysters near Gloucester?

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