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Glide the knife under the oyster to cut the muscle from the bottom shell. Try to keep the liquor inside the shell. Set the oyster on the half shell on a platter with ice or rock salt, and serve.
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The preferred method is to use a special knife (called an oyster knife, a variant of a shucking knife), with a short and thick blade about 5 cm (2 in) long. While different methods are used to open an oyster (which sometimes depend on the type), the following is one commonly accepted oyster-shucking method.
Oyster glove. An oyster glove is a special glove worn to protect the hand holding an oyster when opening it with an oyster knife. The oyster glove is worn only on the hand holding the oyster. These gloves traditionally are made with a heavy leather palm [1] but are now often made of chain mail.
If you choose to remove skin, fat or blood from raw meat or poultry, you can do so on a clean cutting board, using a knife to cut away any flaws or patting the raw item with a paper towel and ...
An oyster bar, also known as an oyster saloon, oyster house or a raw bar service, [1] [2] is a restaurant specializing in serving oysters, or a section of a restaurant which serves oysters buffet-style. Oysters have been consumed since ancient times and were common tavern food in Europe, but the oyster bar as a distinct restaurant began making ...
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