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License to Shuck Oysters?

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I'm a little confused by this... I stopped by my local seafood seller last week with the intent of buying some oysters on the half shell to make some grilled oysters. So after circling the lot for what seemed to be hours (it was new year's eve afterall), I finally made it into the store and after I picked out a dozen oysters, I asked the girl behind the counter if she could also shuck the oysters for me, she said she can't because you need a license to shuck oysters?? Is this for real?

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  1. Total Bee Ess probably the dumbest excuse I've ever heard for not doing one's job.

    1. So she basically told you to shuck off? (sorry)

      1 Reply
      1. re: PolarBear

        But does Typewriter himself has a license to shuck ? ;-)

      2. It's a top secret government graduated licensing system. You start out at:
        001 - a license to shuck oysters
        Then you can work your way all the way up to:
        007 - a license to kill :-)

        1. Shucking oysters constitutes food preparation and/or shellfish processing. In some jurisdictions that requires a different form of health inspection and licensing than a retail seafood dealer license.

          No shucking. No jiving. Not BS.

          Edited to add:
          http://www.al.gov.bc.ca/fisheries/com...

          2 Replies
          1. re: Melanie Wong

            I guess shucking counts as eviscerating, ergo processing licence required. Who'da thunk it? But then there are lots of things we can do in our own kitchens that food retailers/restaurateurs can't, e.g. keep eggs at room temp.

            1. re: grayelf

              Ya and I'm guessing the girl isn't going to be lined up at the 'oyster shucking license office any time soon. LOL

          2. I would like to buy a license for my pet fish, Eric. He is an halibut.

            1. shucking oysters would constitute "food service establishment" and therefore require a different sort of permit from the Health Authority. Sigh.
              Where were you?